Apricot Cake

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Introduction:
This delightful Apricot Cake is a perfect blend of sweet and tart flavors, making it a wonderful dessert for any occasion. The moist, tender crumb of the cake pairs beautifully with the juicy apricots, creating a treat that’s sure to impress. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, this cake is a surefire crowd-pleaser.

Ingredients Quantities:

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 pound fresh apricots, pitted and halved (or 1 can of apricots, drained)

Optional Additions:

  • 1/4 cup sliced almonds (for topping)
  • 1 tablespoon powdered sugar (for dusting)

Instructions:

1. Prepare the Batter:

  • Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

2. Assemble the Cake:

  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Arrange the apricot halves on top of the batter, cut side up. If desired, sprinkle the sliced almonds over the top.

3. Bake the Cake:

  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Serve:

  • Once cooled, dust the top with powdered sugar if desired. Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Success:

  • Ensure all ingredients are at room temperature before mixing to achieve a smooth batter.
  • Use ripe, but firm, apricots for the best texture and flavor.
  • Let the cake cool completely before slicing to avoid crumbling.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 230
  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 55mg
  • Sodium: 95mg
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugars: 18g
  • Protein: 3g

Recommendation:
This Apricot Cake is perfect for afternoon tea or as a light dessert after dinner. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a twist, try adding a sprinkle of cinnamon to the batter or using a mix of fresh and dried apricots. Enjoy!

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