In previous years, I’ve never really been too interested in apricots – when they’re competing with the likes of peaches and strawberries there’s usually no competition!
But this year I feel like I’ve been seeing them everywhere, and when I saw punnets were half price in my local supermarket I couldn’t resist.
I made this cake almost two weeks ago, and I sort of wish I’d waited – as apricots were chosen as the July theme for We Should Cocoa, a blogging event I’ve been following and wanting to get involved with for a while.
This cake doesn’t involve any chocolate, but on the plus side it means I have an excuse to bake with apricots again later in the month, which can’t be a bad thing!
Apricot Upside Down Cake (original here)
- 200g plain flour
- 2tsp baking powder
- 200g butter
- 200g caster sugar
- 4 eggs
- 10 apricots
- 1 tsp vanilla essence
- 100g caster cugar
- 300ml water