Apricots n’ cream upside down cake from Baking Bites by Nicole Weston

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 27, 2021

    I made the same changes as hillsboroks (9" pan, baked 8 min extra, microwaved the jam), enabling me to use more apricots. The cake was lovely and moist. The cake layer was quite tall - while good, I would have liked more apricots relative to cake, so might reduce the cake batter in the future.

  • hillsboroks on July 13, 2021

    Luscious barely begins to describe this cake. The tang of the apricots melds beautifully with the delicate vanilla yogurt cake. The cake was moist, tender and delicious. I decided to use a 9-inch layer cake pan instead of a tube pan and it worked fine. I had thought about using a 10-inch springform pan but after making this cake I realized that would have created a mess with all the syrupy liquid in the bottom as it bakes. I buttered my pan, added a round of parchment paper (also buttered) and then floured the pan. As a result I was able to turn the cooled cake out onto a cake plate with no issues. Because I did not use a tube pan I had to bake my cake an extra 10 minutes until my tester came out clean and the instant read thermometer reached 200F. I also microwaved the apricot jam for 30 seconds to make it easier to spread.

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