Apricot cake

This apricot cake is summery goodness. It’s hard to describe how good this smells coming out of the oven.

Peak season apricots from Red Jacket Orchards enveloped in delicate sponge-like cake. Maybe I’ll cut myself another slice…

You’ll need:

• 8 apricots, cut into 6-8 slices each depending on size
• 1 cup turbinado sugar (unprocessed cane sugar)
• 1/3 cup milk
• 1 stick room temp butter (unsalted)
• 1/3 cup vegetable oil
• 4 large eggs
• 1.5 cups AP flour
• 1 tsp vanilla extract

1. Preheat oven to 355F. Butter and line (parchment paper) a round springform pan (9 or 10 inches).

2. Fan out the apricots on the parchment . Sprinkle with a handful of the sugar and with about 2 T milk. This will form a light caramel layer around the apricots when the cake bakes. And while you’re prepping the other ingredients, the apricots will start to give off some juice.

3. In a large bowl (or in the bowl of a stand mixer), cream the butter until soft and fluffy. Add the remaining sugar and beat well to combine, for about 3+ minutes at least.

4. Slowly add in the vegetable oil and vanilla extract and combine.

5. Add eggs, one at a time, mix to combine, then slowly add in the flour.

6. Chill the batter for 5 minutes in the fridge then fold in the remaining milk.

7. Spread the batter evenly (it will be thick!) over the apricots. Bake for 40-45 minutes until the cake is just turned golden and is coming up away from the sides of the springform.