Fresh apricot upside-down cake from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • kbrooks on January 22, 2025

    Made exactly as written. The Apricot flavor is amazing. Wish Apricot season wasn't so short.

  • Rinshin on July 02, 2019

    Wonderful use of garden apricots. Skipped almond essence. Had to bake 15+ more minutes since the middle was still too wet. My garden apricots were full of juice compared to store bought apricots which sometimes tend to be dry which may have caused the need for extra baking time. Best warm and not chilled. Photo added.

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