Apricot Cake

5.0(128)

by Florence Fabricant

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Dessert

Servings

6 servings

Total time

Calories / serving

381 kcal

Ingredients (10)

serves

1/4 pound unsalted butter, at room temperaturebutter
3/4 cup flourflour
3/4 teaspoon baking powderbaking-powder
Pinch of saltsalt
1 cup light-brown sugarsugar
3 large eggsegg
1 teaspoon vanilla extractvanilla-extract
4 large or 6 medium ripe apricots, pitted and cut in eighths, or other fruit like plums, peaches, nectarines or berries, or a mixtureapricot
2 tablespoons granulated sugarsugar
Creme fraiche, whipped cream or vanilla frozen yogurtcreme-fraiche

Instructions (4 steps)

01Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
02Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
03Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.

04Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

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Rich recipe — supports nutrition-aware planning.