This recipe for apricot cake is plain-Jane in everything but the taste. Many Germans know how to make this by heart; it's as popular as Toll-House cookies in the US. Fresh fruit makes this "Aprikosenkuchen" a steady summer coffee accompaniment, whether camping on the beach or on the balcony.
Makes 12 servings of Aprikosenkuchen.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 10 T. butter, softened
- 2/3 c. sugar
- 1 tsp. vanilla extract or 1 T. vanilla sugar
- 3 eggs
- Zest from 1/2 lemon
- 2 c. flour
- 2 tsp. double acting baking powder, or 1 package German Backpulver
- 1/4 c. buttermilk or sour milk
- 1 1/2 lb. apricots, cut in half, about 14
Preparation:
Use an 11 inch springform pan if you have one, otherwise you could try a 9x9 or 9 x 13 inch baking pan, but the baking times will be different. Butter and flour it. Set aside.
Cream the butter with the sugar and vanilla or vanilla sugar. Beat in eggs, one at a time. Mix in lemon zest.
Mix the flour with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well.
Spread the batter into the baking pan. Place the apricots on top, cut side down. I like to use a circular pattern, starting in the middle with a single half.
Bake at 350°F for 30-40 minutes.
Serve with sweetened whipped cream.
