Nicaragua Monimbo with apricot upside down cake

Nicaragua Monimbo

Wandering the aisles of the grocery store is one of my favorite past times, especially since we are in a different part of the country. So many new stores to explore. One thing that caught my eye recently was this apricot pie filling. I have never heard of such a thing, but immediately thought how fun it would be to make an apricot upside down cake. Apricots are not in season just yet, and Nicaragua Monimbo is bursting with fresh apricot notes, slightly tart with a brown sugar sweetness.

Did you know that Monimbo translates to “close to the water“?

Throughout it’s 75 year history, the Monimbo farm has become a recognized leader in the coffee community. The current owners of the farm, the Marenco family, have been operating the farm for the past 30 years. Pride, commitment and continuous investment are apparent in steps such as allocating increasing amounts of forest land and maintaining 95% shade cover to help support the long-term health of the ecosystem. The family works with a nonprofit organization to help a local school establish better facilities and educational opportunities for area students.

This is a washed coffee with a medium body and medium acidity. Tasting notes of apricot and chocolate, with a round brown sugar sweetness.

Nicaragua Monimbo

As I mentioned above, I have never seen this brand of pie filling, let alone any brand of apricot pie filling. If you can’t find it in your local grocery store, there is always Amazon.  For reference, I  have found this at both Meijer and Kroger stores in Michigan.

For this recipe I am using a box cake mix. Why? First, I wasn’t sure if this was going to turn out, so using a box mix is an easy way to see if flavors work together. Second, it was so easy to make, so easy to clean up. This is a recipe that anyone can easily put together. The hardest part might be brewing the coffee! 😉

Nicaragua Monimbo with apricot upside down cake

 

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Author: Jocelyn Freeman

Ingredients

• 12oz (1 can) of SOLO apricot pie filling
• i box white cake mix
• ⅓ cup pressed Nicaragua Monimbo, cooled
• 1 egg
• ¼ cup dark brown sugar
• ½ cup sliced almonds
• ⅓ cup unsalted butter, melted

Instructions

1. Brew the Nicaragua Monimbo is a coffee press and set aside to let cool.
2. Preheat oven to 350 degrees. Prepare a bundt cake pan with nonstick spray.
3. Spread apricot filling on the bottom on the pan.
4. Combine the boxed cake mix, coffee and egg and mix until combined. Pour batter over pie filling. Sprinkle the sliced almonds and brown sugar on the top of the batter, and then pour the melted butter on top.
5. Bake in oven for 35-40 minutes. Best when served warm and with a cup of Nicaragua Monimbo! 🙂

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