Shared by Michal Shamir
Shared by Michal Shamir
Apricot Cake
Yield: 1 9-by-9-inch cake
Apricot Cake
Yield: 1 9-by-9-inch cakeFamily Journey
ViennaTel AvivBrooklyn
Sofia, BulgariaTel AvivBrooklyn
Read more about Michal's family in "Polish, Austrian, and Bulgarian Cooking Traditions Meet Up in This Brooklyn Kitchen" and try her recipes for water challah and kyopolou (Bulgarian eggplant and tomato dip).
Ingredients
- ½ teaspoon neutral oil like grapeseed or vegetable oil
- ½ cup (1 stick) plus 6 tablespoons butter, softened
- 1 cup granulated sugar
- Lemon zest from ½ lemon
- 4 large eggs, room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- About 8 to 10 small ripe apricots, halved and pitted
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Grease a 9-by-9 inch square pan with the neutral oil.
Step 3
Place the butter, sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. On medium speed, cream the mixture for about 4 to 6 minutes, until it's fluffy and smooth. Add the four eggs into the mixture, one by one, mixing each egg into the batter before adding the next. Add the flour and baking powder and mix on low speed just until the flour is incorporated, about 3 minutes.
Step 4
Pour the batter into the greased pan. Evenly spread the batter with a spatula.
Step 5
Gently place the apricots halves, facing down (peel side up) onto the batter.
Step 6
Transfer to the oven and bake for about 30 to 35 minutes, until a toothpick inserted into the middle of the cake comes out clean.
Step 7
Let the cake cool and serve.
