This was our second year for our apricot tree and it was dropping huge apricots. I found this recipe on freutcake.com. But be cause my boyfriend has a cow protein allergy I had to tweek it a little to make it edible for him and it was a hit!
I served it at our Memorial Day bbq and it was devoured within minutes with rave reviews. So if you can't have sour cream or just don't like sour cream give this a shot. It was yummy!
Preheat the oven to 350 degree, generously butter a 9 inch glass pie dish.
Wash and cut the apricots in half and remove the pits. Arrange the apricots in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apricots. After you pour the sugar mixture over the apricots it will turn hard but don't worry when you cook it in the oven it will melt so it will come out of the pan.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Make the mock sour cream. ( In a separate little bowl, measure almost 1/3 of a cup of the goat cream cheese. When you add the milk and vinegar add just a little at a time so you can get the right consistency similar to sour cream.) Add the mock sour cream. cand vanilla, and mix until combined.
Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Pour one-half in at a time Mix only until combined. Pour the cake batter evenly over the apricots and bake for 30-40 minutes, until a cake tester comes out clean.
Cool for 15 minutes, then invert the cake onto a flat plate. If apricot sticks, ease it out and replace it in the design on top of the cake.