Chocolate apricot upside-down cake from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

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Notes about this recipe

  • TrishaCP on June 24, 2019

    I love cardamom, but hated it here. It was overpowering and jarring with the chocolate and the apricots. Maybe cinnamon as a better choice? I didn’t find the cake to be dense and crumbly, mine was light and airy. Would have been a great cake without the cardamom.

  • anya_sf on March 10, 2019

    I made the cranberry variation. This cake mixed easily by hand. The texture was fairly dense, moist, and somewhat crumbly. The flavor was good, but unusual due to the large amount of cardamom. Next time I'd reduce it, or use a different spice, or simply omit it to let the chocolate flavor shine. A tablespoon of fruit liqueur would probably be a nice addition.

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