A delicious buttery cake with the sweet taste of summer.
- 600g fresh apricots halved and de-stoned
- 1 tbsp lemon juice
- 115g butter room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- powdered sugar
Preheat oven to 180°C and grease the bottom and sides of a 9-inch springform pan with baking spray or butter. Set aside.
Using a food processor puree half of the apricots with the lemon juice and set aside.
Quarter remaining apricots and set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until pale and fluffy, about 4-5 minutes.
Add eggs, one at a time. Then add vanilla extract and beat until combined.
In a small bowl combine flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined.
Add pureed apricots to the batter and beat until just combined.
Transfer batter to the prepared springform pan. Distribute the quartered apricots evenly on top of the batter and bake for 55-60 minutes or until a skewer inserted in the center comes out clean with only a few crumbs attached.
Let cool then dust with powdered sugar.