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.  

Apricot Cake

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

2 eggs

1/2 tsp vanilla

1/2 cup low-fat milk

powdered sugar

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.