If you are lucky enough to have access to fresh apricots this is definitely a recipe you’ll want to try. It’s incredibly moist and stands well on its own without frosting, though I did double the recipe to make two 9″ rounds and put about 3/4 cup butter cream frosting between them.
2 1/2 cups apricot halves *
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoons salt
3 tablespoons butter, softened
3/4 cup + 2 tablespoons sugar
1/2 tsp vanilla
1/2 cup low-fat milk
Preheat oven to 350.
Take 8 apricot halves and puree in blender/food processor until smooth to make 1/3 cup puree. I added a small amount of water (1-2 tsp) to help make it nice and smooth. Finely chop the remaining apricots to make 1/2 cup and set aside.
Mix together the flour, baking powder, and salt. Set aside.
Cream the butter with the sugar. Add the 1/3 cup apricot puree and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth. Fold in the chopped apricots.
Pour the batter into a 9″ round that has been coated with cooking spray. Bake at 350 for 30-35 minutes. Test for doneness by inserting a toothpick into the cake. When done, the toothpick comes out clean. Cool on wire racks. When completely cool, dust with powdered sugar and garnish with thinly sliced apricots. Delicious!
* The original recipe called for a 15 oz can of apricot halves (drained). I’m estimating that I used about 2 1/2 cups of fresh apricots, though you made need a little more or less depending on the size of your apricots.