Late spring in Umbria is when apricots and tart cherries can be found sold in abundance in our local markets and grocery stores. A fresh apricot that is at its peak of ripeness is as fragrant as it is delicious, and apricots, unlike peaches, retain just a little tartness even when fully ripe and are a perfect fruit to use in baking. One of the best things about apricots is that the stone is easily removed, and the skin is so thin they do not need peeling before you use them in your baked goods. Like most of my cakes, this one is a simple, rustic style cake made with chopped fresh apricots and ground almonds. It is quite moist and can be served simply with a sprinkling of powdered sugar on top, or you could also top it with a light glaze. I prefer to keep it simple as I serve it to our guests for breakfast, and like a small slice myself with a mid-morning espresso.
Deborah Mele 2011
Apricot Snack Cake
A moist, light cake that would be great anytime of the day.
- 1 Cup (8 Ounces) Unsalted Butter, Softened
- 3/4 Cup Sugar
- 4 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 1/4 Cups Ground Almonds (Almond Meal)
- 1/2 Cup All-purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 2 Cups Finely Diced Fresh Apricots
- Powdered Sugar
- Preheat oven to 350 degrees F.
- Lightly grease an 8-inch spring-form pan. In a bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time, lightly beating between each.
- Add the vanilla extract and stir.
- In another bowl, mix together the ground almonds, flour, baking powder and salt.
- Add the dry ingredients to the butter mixture and beat on slow just until combined.
- Stir in the diced apricots.
- Pour the batter into your prepared pan and bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.