Aprikosenkuchen - German Fresh Apricot Cake

Saturday, August 03, 2013

It's summer!! Well, officially it started 2 weeks ago, but the skies didn't know it. So they were gray and dreary. However, the fruits did!

We have been enjoying a bounty of berries.. strawberries, raspberries, blueberries and raspberries. And the latest addition to the fridge were ... Apricots.

We had quite a bit of them, so a pie or tea cake must come to the rescue. And in about.com I found this simple cake recipe which quickly transferred from an open tab to the oven.

The recipe will yield a thick batter that should be spread out (it won't pour out!) onto a large (11 inch) springform pan. The reason being that the cake, being so thick won't be able to bake quickly enough in the middle before the bottom and edges get crusty. So spread it out 1 inch high max on the pan ... low is the way to go.

2/3 cup (150g) butter, softened
2/3 cup sugar
2 tsp vanilla extract
3 eggs
Zest from 1/2 lemon
2 cups flour
2 tsp baking powder
1/4 cup buttermilk
10-12 apricots, cut in halves or quarters

1. Butter and flour an 11 inch springform pan.
2. Cream the butter with the sugar until light and fluffy. While creaming, combine flour and baking powder in a small bowl and set aside.
3. Beat in the vanilla and the eggs, one at a time. Mix in lemon zest.
4. Preheat the oven to 350F.
5. Fold the flour into the egg mixture.
6. Add the buttermilk and mix well.
7. Spread the batter into the baking pan.
8. Arrange the apricots decoratively on top, cut side down.
9. Bake for 35-40 minutes until it passes the skewer test.
10. Cool for a few minutes, then serve warm with sweetened whipped cream or vanilla ice cream.

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