Apricot Bake
- 1/2 cup unsalted butter, at room temperature
- 1 1/3 cups granulated sugar + 2 tbsp
- 1 tsp vanilla extract
- 2 None eggs
- 1/2 cup self-rising flour, sifted
- 1/2 cup sour cream
- 8 None ripe apricots, halved, pitted
- 1 tbsp lemon juice
- 1/3 cup sliced almonds
- None None powdered sugar, for dusting
- Preheat oven to 350u0b0F. Lightly grease and line a 7x11 inch rimmed baking tray with parchment paper. Grease parchment paper. Cream butter and 1 1/3 cups sugar until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Fold in flour and sour cream, alternately, beginning and ending with flour. Transfer to prepared pan, smooth top and bake for 15 mins.
- Meanwhile, toss apricots with lemon juice and remaining sugar. Arrange over partially cooked cake. Sprinkle with almonds and bake for another 20-25 mins, until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar, cut into squares and serve.
unsalted butter, sugar , vanilla, eggs, flour, sour cream, ripe apricots, lemon juice, almonds, powdered sugar
Taken from recipes-plus.com/api/v2.0/recipes/23756 (may not work)