Apricot Cake Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1/2 cup whole milk
• 1/2 teaspoon vanilla extract
• 2 cups fresh apricots, chopped
• 1/4 cup apricot preserves
• 1 tablespoon lemon juice

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the milk and vanilla extract, and mix until well combined.
6. Sift in the dry ingredients and fold until just combined. Do not overmix.
7. Gently fold in the chopped apricots.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. In a small saucepan, combine the apricot preserves and lemon juice over low heat. Cook, stirring constantly, until the mixture is smooth and liquidy, about 2-3 minutes.
11. Brush the apricot preserves mixture over the cooled cake.

Verdict:

This apricot cake is absolutely delicious! The apricots add a wonderful sweetness and texture to the cake, while the apricot glaze gives it an extra burst of flavor. It’s perfect for summer gatherings or as a special dessert for any occasion.

Serving Suggestions:

This cake is delicious served on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It makes a great dessert for brunch or afternoon tea, or as a sweet treat after dinner.