Description
Ripe apricots bathe in brown sugar and butter, then nestle under a tender vanilla cake. One flip reveals a glossy fruit crown and delicate crumb, offering warm, buttery sweetness in every bite.
Ingredients
- 6 pieces apricots halved
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and place an oven rack in the middle position.
- In a small bowl, combine 1/2 cup granulated sugar with the melted butter, stirring until smooth.
- Pour the butter and sugar mixture into a 9-inch round cake pan, tilting to coat the bottom evenly.
- Arrange the apricot halves, cut-side down, in a single layer over the butter mixture.
- In a medium bowl, whisk together the flour, baking powder, salt, and remaining 1/2 cup granulated sugar.
- Add the softened butter, egg, milk, and vanilla extract to the dry ingredients and mix until just combined.
- Carefully pour the batter over the arranged apricots, spreading it gently to cover the fruit.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate.
- Allow the cake to cool slightly before slicing and serving.
Notes
- Use ripe but firm apricots to prevent them from turning mushy during baking.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg into the butter-sugar topping.
- This cake is delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers covered at room temperature for up to 2 days.