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Fresh Apricot Cake

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Ingredients

Scale

Cake Batter

  • 1/2 cup sugar
  • 1/4 cup oil
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt

Apricot Topping

  • 10–12 fresh apricots
  • 1/4 cup sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 375 degrees F. and line a square pan with parchment paper.
  2. In a large mixing bowl, whisk together the sugar and oil until combined. Add the eggs and almond extract and mix again.
  3. Separately, combine the flour, baking powder and salt. Slowly add the flour mixture to the batter and mix until thick and smooth.
  4. Pour the batter into the prepared pan and spread it out with a spatula until even.
  5. Slice the apricots in half and remove the pits. Layer them, skin side down, on top of the batter.
  6. Stir together the sugar and cinnamon and pour over the apricots.
  7. Place the pan on a baking sheet (in case any batter spills over while it bakes) and bake for 35-40 minutes, until the top is browning and the cake tester comes out clean. Slice and enjoy warm or room temperature.

Find it online: https://melindastrauss.com/2017/07/05/fresh-apricot-cake/