I have recently discovered food blogger, Jean, who writes and shares tempting recipes at Delightful Repast. I am intrigued by her Magical Meyer Lemon Bars which are made with whole lemons and intend to test the magic. I also plan to make her Potato-Leek Soup when cold weather returns.
But then, last week, there was this.
"This" was Apricot Upside-Down Cake and when I saw it, I knew I wanted to try it. I love upside-down cakes (there's just something about that buttery sweet topping), and this one was especially beautiful.
I made it on Monday evening and served it, topped with a dollop of sweetened whipped cream, with our evening coffee and another episode of All Creatures Great and Small. The touch of almond flavoring, that buttery topping I was expecting, the sweet apricots...all combined to make a beautifully elegant and delicious dessert, one that my family raved about. (And when I say raved, I mean raved! As in, "This is really good." And "I love this!" And "What are the flavors in this cake?" And even later that night, "Mom, that cake was really good!")
For this recipe, I am going to send you over to Delightful Repast. It's worth the
trip click of the mouse. I will simply note that I did not have any almond flour, so I just increased my all-purpose flour by that much. I did use the almond flavoring, however, and I wouldn't make this cake without it!
For Jean's recipe, click below...
Do you like to read food blogs? Do you like to try new things in your kitchen?
Looking for a recipe from another week?
Week 1: Marinade for Chicken
Week 2: Black Bean Salad
Week 3: Cappuccino Pops
Week 4: Roasted Sausage and Vegetable Pasta
Week 5: Easy-Freezy Vanilla Ice Cream
Week 6: Farm Fresh Corn Chowder
Week 7: Mediterranean Pasta Salad
Week 8: Jill's Dill Dip
Or last year?
Fruit on Tuesday Week 9: Peach Chutney
Or two years ago?
Salad on Tuesday Week 9: Greek Pasta Salad