This is simple tea cake for everyday or weekend tea time. The cake is quick in preparing and does not require any special skills or props. At the same time is very tasty and eye-catching with its apricots pattern on the top. Moist and fluffy, will be fresh for few days (well, two at least.. so long we hosted it). The caramel flavour with subtle hint of coffee perfectly matches with sour-sweet fruits. If you cannot find apricots plums or plumcots (hybrid of plum and apricot) will work great too. Enjoy!
spring pan ø 8 inch
- ¾ cup butter
- 1 1/3 cup firmly packed brown sugar
- 4 large eggs
- 180 ml sour cream
- 2 cups minus 2 tablespoons all purpose or cake flour
- 2 teaspoon baking powder
- 1 tablespoon instant coffee powder (you can omit it if do not like)
- 500 g apricots
- 1/3 cup butter
- ½ cup firmly packed brown sugar
Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.
Prepare apricots: in a medium saucepan place butter and sugar and heat until butter melted and sugar dissolved. Wash, halve and pit apricots. Add fruits to the caramel syrup and cook for 3 minutes until soften. Transfer apricots to the spring pan and place on the bottom cut side down. Sprinkle with 2 tablespoons caramel syrup. Reserve remaining syrup.
In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add sour cream, mix together. In another bowl mix together flour, baking powder and coffee powder. Gradually add the flour mixture to the butter mixture and mix until all ingredients well incorporated. Spoon the cake mixture to the pan over apricots layer. Work carefully in order not to move fruits. Bake for 1 hour and 25 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (apricots now must be on the top). Before serving pour remaining caramel syrup over the top.
Category: Fruit cakes.
Tags: apricots, caramel, coffee.