Summer is here and the farmer’s markets are abundant with fresh fruit and vegetables. My tree hasn’t given me any apricots yet, but I have had 2 nectarines and about a dozen peaches on the way! Fruity desserts are so summery and light – a perfect ending to a summer meal.
This recipe was featured in the New York Times and I’m so glad to have happened upon it. The base smells (and tastes) like the start of a chocolate chip cookie. Rich and buttery with brown sugar – just like my Crack Cookies!
- 1 stick unsalted butter, at room temperature
- 3/4 cup flour
- 3/4 teaspoon baking powder
- pinch of salt
- 1 cup light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe apricots, pitted and cut into eighths
- 2 tablespoons sugar in the raw (granulated will work just fine)
Preheat the oven to 350˚F. Butter and flour a 9″ springform pan. Sift flour, baking soda, and salt. Set aside.
Cream butter and brown sugar. Add eggs one at a time, beating well after each addition. Stir in flour and vanilla.
Spread batter in the baking pan. Arrange the apricot slices on top, anyway you like 🙂
Bake 25 minutes, until top is slightly set and starting to brown. Sprinkle with sugar and bake another 10-15 minutes, or until the cake is nicely browned. Allow to cool 10 minutes before removing sides of pan. Serve warm. Probably wouldn’t be bad with some vanilla ice cream or whipped cream, now would it?