Ratings5 out of 5453 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesElena1 year agoUsed local (Southern California) red apricots on the verge of being too ripe. Cake was FANTASTIC. The tartness of the apricot cut the balanced the sweetness. Reduced granulated sugar to 120 g and it was fine--still plenty sweet with the glaze--could probably reduce further depending on the fruit. My husband stared at his plate in silence for a few minutes after he finished it. Not sure if in prayer or mourning.Berahovich3 years agoJust made this. Simple and delicious. I used 1/2 cup sugar vs 2/3 cup and it was perfect. Also needed to cook for 5-7 minutes longer.Kymmore1 year agoThis was easy to make and a hit with our guests. I substituted GF Flour (exact measurement). Cook time 35 min. The apricot topping was jammy, and the cake moist but light. It would be an excellent br...
