When in apricot season we have craving for some bake this cake could be a good choice. It is quick and easy to prepare. We get fluffy, soft and moist cake with generous load of sour fruits on the top. Perfect pick for everyday tea time or to pleasure yourself with coffee. Enjoy!
round pan ø 9 inch
- ½ cup + 2 tablespoons butter
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- zest of half lemon
- 2 cups all purpose or cake flour
- 2 teaspoon baking powder
- pinch of salt
- ¼ cup kefir
- 14-15 apricots, pitted and halved
- 100 g icing sugar
- 2-3 tablespoons lemon juice
Preheat oven to 350°F (180°C). Line the pan with parchment paper.
In the bowl of an electric mixer beat butter, vanilla and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add lemon zest, mix together. In another bowl mix together flour, baking powder and salt. Gradually add the flour mixture to the butter mixture and mix until all ingredients are combined. Add kefir, mix until incorporated. Spoon the cake mixture to the pan. Arrange apricots halves around the outer edge (cut side down, slightly slanted). Fill the same way the center surface. Bake for 40 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, cool in pan for 1 hour then transfer to a plate. Before serving pour the icing over the top.
Icing: mix icing sugar and lemon juice until smooth, thick but still liquid mixture. Add a little warm water if needed.
Category: Fruit cakes.