It’s apricot season, and though our tree isn’t giving yet, we’ve been buying lots of them. They began to mould today. There was only one thing to do–make apricot upside down cake!

The original upside down cake was made with canned pineapple rings, and was developed as a way to get people to buy canned pineapple. But I think it’s better made with fresh apricot slices.

Now, if only I had some whipped cream to go with this…