Wednesday, July 24, 2013

Apricot Cake

In Bon Appetit these are little apricot cakes, but I made a big apricot cake. Apricots were on sale at Giant Eagle!


Nonstick vegetable oil spray or butter 

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/3 cup sugar

1 large egg

1 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1/3 cup whole milk

2 apricots, halved, pitted, cut into 1/4-inch wedges

2 tablespoons raw sugar

  1. Preheat oven to 350°. Coat muffin cups or pie pan with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl.
  2. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
  3. With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Or spread it out in the pie pan. Top with apricot slices and sprinkle with raw sugar.
  4. Bake until cakes are golden and a tester inserted into the centers comes out clean, 20–25 minutes or more like 30-35 for a cake. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.

1 comment:

  1. This cake was delicious! I ate it for breakfast : )



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