There are a million other things that I could have productively employed myself with, the evening I made this cake. However, after the kids went to bed and with my husband working late, I turned on the oven to bake.
The quality of my baking recently had taken a nosedive. Ordinarily I can rely on my ability to produce a decent baking creation but the last 2 times I baked, have produced less than perfect results. Having considered the possible problem, I decided to firmly place the blame on the presence of my children whilst baking! Seriously though, while I desperately want them to learn to cook and bake with me; and to create happy memories of us doing so, I really find it hard to keep calm as the kitchen gets trashed!
So, I had a happy moment, ON MY OWN, with full concentration on a Clotilde recipe for fresh apricot cake. As you may remember, I'm a huge fan of her recipes. I bought some amazing fresh apricots at the market the other day which had been gently nudging me all week to find a moment to bake with them.
The cake, I'll freely admit, is hardly changed from Clotilde's original, but I couldn't resist sharing it. All I did was swapped in some whole wheat pastry flour; the rest is left, as instructed by the master. It's a great summer dessert, morning coffee cake, maybe even breakfast but definitely company friendly; I think you'll agree it's a looker! More than that though, the combination of the sweet but slightly tart fruit with the cake and a blob of Greek yogurt...well, just delicious.
Fresh Apricot Cake
(based on Clotilde's Apricot Coffee Cake)
|Fresh Apricot cake|
1 lb/450g fresh apricots, washed and sliced into 8
1 cup/ 125g all purpose flour
3/4 cup/ 90g whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
10 tablespoons/ 5oz/ 150g butter
1 tablespoon milk
1/2 cup/ 100g sugar
1 egg, lightly beaten
1 tablespoon sour cream or Greek yogurt
1 tablespoon sugar
1 egg, lightly beaten
- Preheat the oven to 360°F or 180°C
- Butter a 9" springform cakepan
- Place the flours, baking powder, baking soda and salt in the food processor and pulse until mixed
- Add the butter and mix again
- Add the sugar then mix again
- Add the egg and milk and pulse until just combined. Do not overmix.
- Press the batter into the cake pan and flatten the top
- Arrange the apricots on the top
- then mix together the topping ingredients and pour over the cake
- Bake for approx 40-45 mins or until the cake is golden on top.
- Turn the oven off but leave the cake in the oven for a further 10-15 minutes
- Let it cool to room temperature and dust it with confectioners (icing) sugar just before serving.
- Serve at room temperature or cool from the fridge with a blob of sour cream or Greek yogurt