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
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.