It’s been a while since I last posted for that I apologize. Now that summer is upon us I feel the need to share more of my recipes and will endeavor to post something at least once every two weeks. If you’re a fan of apricots like I am you have to try this super easy cake for your summer entertaining  it can be made a day or two in advance and everyone will love it.  Give it a try! 

Easy Apricot Cake

By Mark Sanne

Makes one  9 inch /23cm cake 

1 cup /125g all purpose flour

1 tsp baking powder

1/4 tsp salt

1/4lb /115 g unsalted butter at room temperature 

1 cup/200g sugar divided into 3/4C/150g and 1/4C/50g

3 whole eggs at room temperature 

1 tsp vanilla extract

3 T apricot brandy or orange juice

8 apricots, pitted and cut into 1/2”/1.5cm dice

Preheat the oven to 350°F/ 180°C

Grease a 9”/23cm round cake pan with butter or cooking spray and line the bottom with a parchment circle.

In a small bowl, whisk together the flour, baking powder, and salt.

Using a stand mixer fitted with the paddle attachment, cream the butter and the 3/4C /150g of granulated sugar together until very light and fluffy about 3 to 4 minutes.

 Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. 

Beat in the vanilla extract, and the apricot brandy or orange juice. Add the flour mixture and mix on low speed until just combined.

Add 3/4 quarters of the diced apricots and stir to mix with a rubber spatula.

Scrape the batter into the prepared pan and smooth the top with an offset spatula. Scatter the remaining diced apricots over the top of the batter. Sprinkle the top of the cake with the remaining 1/4C/50g of sugar. 

Place in the preheated oven and bake for 50 mins or until a wooden skewer inserted into the center of the cake comes out clean. 

Allow the cake to cool for 15-20 min. on a rack then run a knife around the edge of the pan. Place a rack on top of the pan then carefully flip and unmold the cake and peel off the parchment circle. Place a second rack on top of the bottom of the cake then flip again so the cake is right side up and finish cooling.

Dust with powdered sugar if desired and serve with whipped cream or ice cream

Will keep for 3 days unrefrigerated if well covered.