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Apricot Breakfast Cake


I can't imagine a weekend dessert that shouts summer more. Look at the colors! Divine! And the taste? Even better... Buttermilk cake meets lots of apricots and some peaches. Juicy and soft inside and crunchy on top due to the caramelized sugar. Ideal for cookouts since it's so light and not too sweet. Really, really hard to stop eating after a piece :) Oh and making it is ridiculously easy! So what are you waiting for? Go make it! :)

Apricot Breakfast Cake
recipe adapted from Alexandra's Kitchen
for a 20X40 cm rectangular pan

220 grams butter - 1 cup
zest from an orange
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
vanilla
4 cups cake flour
4 teaspoons baking soda
2 teaspoons salt
5 cups halved apricots
1 cup buttermilk

Grease the pan with cooking spray. Preheat your oven to 350F (175C). 

Cream the butter, sugars and orange zest together for about 4 minutes. Add in the eggs, one at a time. Add the vanilla. Toss the apricots with 2/4 cup flour.
Mix the flour, baking soda and salt. 
Add the dry ingredients to the batter, alternating with the buttermilk. 
Pour the batter into the greased pan. Spread it so it will be even everywhere. Put the apricots on top and push them in the batter a bit. Sprinkle 2 tablespoons of sugar on top evenly and bake for 35 minutes.




Comments

  1. This looks so lovely, I havnt made anything fruity for ages (chocoholic streak!) but definitely fancy a change soon after seeing this scrumminess :)

    ReplyDelete
    Replies
    1. Thank you! Oh yeah, I feel you with the chocolate streak... I can't seem to be ever fed up with choc chip cookies :D But eating something fruity really is refreshing!! Surprisingly so!

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  2. Looks gorgeous- I've just noticed your blog on Pinterest, great recipes!

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  3. Hi! I would like to make this, but just wondering about the peaches you mention in the description. I don't see them in the ingredient list or the directions.

    ReplyDelete
    Replies
    1. Hi! You're right! Because originally I wouldn't have added any because they don't really have any taste after they're baked. But because I didn't have enough apricots I added peaches. But only like 3 or 4 pieces cut into smaller bits. If you like, you can add them, but they're far less tasty than the apricots.

      Delete
    2. Thanks a lot! I love peaches but I didn't know they didn't have much flavour after cooking. I will use all apricots. Excited to try it!

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  4. such a beautiful post honey
    congratulations =)
    xoxo

    ReplyDelete
  5. I've never seen an apricot bake like this before and I'm so intrigued. It looks so moist and tempting! I'm featuring this in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it's always fun to be following along with your creations…

    ReplyDelete
    Replies
    1. Thank you for featuring my recipe..Yet again :)

      Delete
  6. are you using fresh or dried apricots in this recipe?

    ReplyDelete
    Replies
    1. All fresh! That's why the cake is sooo moist and juicy! And it's apricot season! :)

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  7. Great cake, discovered through foodgawker app. Served it with vanilla custard for friends round for dinner last night. Definite hit!

    ReplyDelete
    Replies
    1. Aww!! Thank you for letting me know! Makes me so happy that it turned out yummy for you, too! :)

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  8. Excellent web site. A lot of useful information here. I am sending it to several buddies ans additionally sharing in delicious. And obviously, thanks on your effort! jamb result

    ReplyDelete

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