Technically, it was California Apricot Cake.

[madbaker]

This week's Resolution Recipe: Aprikosenkuchen (German Apricot Cake).

10 Tbsp unsalted butter, softened
2/3 cup sugar
1 tsp vanilla
3 eggses
1/2 Tbsp lemon zest
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/4 cup buttermilk
1 1/2 lbs apricots (about 14 fresh, washed, halved, and pitted)

Heat oven to 350. Coat a 11" springform pan with cooking spray and set aside. In a large bowl, cream the butter with the sugar and vanilla. Beat in eggses, one at a time. Mix in lemon zest. In a separate bowl, mix the flour, baking powder, and salt; beat into the egg mixture. Add the buttermilk and mix well.

Spread the batter into the springform pan. Place the apricot halves on top, cut side down. Sprinkle with a bit of coarse sugar. Bake for 30-40 minutes, until golden brown. Serve with sweetened whipped cream.

What worked: It was quite pretty. The wife wanted me to make this.

What didn't: Meh. The baked apricots were good, but the cake was generic, uninspiring (good-quality, at least) yellow cake. Generally I find basic yellow cake flavor not worth the calories. It needed some more flavor: almond extract, apricot liqueur...

Will I make it again? No.

Comments

[tshuma]

If you were to make something inspired by it, what cake base would you use for the apricots in lieu of yellow? I love apricots in all things, but I don’t want to spoil it with an unsatisfying supporting cake.

[madbaker]

I'd probably make an almond cake. If you like yellow cake flavor, the basic cake would be just fine. It just doesn't inspire me.

[tshuma]

Nah, I often forget that yellow cake is even a thing. Almond sounds like it would work very well with the apricots, though. I might also try dehydrating some apricot liqueur to mix into the cake batter to punch that a little.