Apricot Upside Down Cake
You guys watch the Great British Baking Show, right? I feel like I'm late to the game on it but my gawd what. a. treasure. My favorite part is when Paul and Mary sit in the tent at the start of the technical and talk about the baked good given in the challenge. I especially love when they tell each other how "cruel" they are with a sadistic wink and a cheeky smile. I also love anytime Mary says "scrummy" and "soggy bottom." Let's insert some Mary Berry GIFs here shall we?
I often wonder how far I would get in the Bake Off. I think not far at all. Most of the stuff they make I have no idea what it even is and it half of them have crazy British names like "jammie-dodgers." Da fuq is a "jammie-dodger" and where can I get one? Sounds delectable.
I made this Apricot Upside Down Cake earlier this summer with apricots from our CSA. I had high hopes. It was simple to make and looked so nice when it was done (the many photos I took are evidence.) Unfortunately, it didn't live up to my expectations. It was just OK. I immediately bit into it and heard Mary Berry telling me it had a "soggy bottom." Even though it technically had a soggy top but you get the point. I don't know what went wrong here. I think perhaps the sugar mixture I laid down before I put the apricots in didn't get hot enough to caramelize. The fruit also make the cake right underneath it soft and soggy - not a fan. But, alas I post these photos so that all is not forgotten. And to be forthcoming with my many, many failures. Now, let's leave this summer bullshit behind and make some soups, peeps!