Apricot Vanilla Cake
This delightful dessert, the Apricot Vanilla Cake, combines the sweetness of apricots with the subtle flavor of vanilla. Whether you're a fan of fruity cakes or simply searching for a new recipe, this cake is sure to impress, using the weight the eggs method of baking for its basic version.
Ingredients
- 2 pounds fresh apricots, halved and pit removed
- 1 Tbsp lemon juice
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 2 Tbsp powdered sugar, for serving
Instructions
- First, preheat the oven to 350°F (180°C). Then, generously grease the bottom and sides of a 9-inch springform pan with baking spray or butter.
- Puree half of the apricots with lemon juice using a food processor, blender, or immersion blender. Set aside for later.
- Halve the remaining apricots and set them aside.
- Achieve a light and fluffy texture by creaming butter and sugar together in a stand mixer with a paddle attachment for about 4-5 minutes.
- Add the eggs one at a time, then incorporate the vanilla extract, and continue to beat until fully combined.
- Combine flour, baking powder, cinnamon, and salt in a small bowl, and beat until they blend together.
- Blend in pureed apricots with the batter until they're just combined.
- After pouring the batter into the pan, evenly distribute the quartered apricots on top, and bake for 55-60 minutes until a skewer inserted in the center comes out clean with just a few crumbs.
- Allow it to cool before dusting it with powdered sugar.