by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:20minutes Cook Time:1hour Total Time:1hour 20minutes Calories: 258kcal Author: Anne Carter
– Mixing Bowl – Whisk or Spoon – Baking Pan – Oven – Knife – Measuring Cups – Spatula
– 2 pounds fresh apricots halved and pit removed – 1 Tbsp lemon juice – 1/2 cup butter room temperature – 3/4 cup sugar – 1 tsp vanilla extract – 4 large eggs – 2 cups all-purpose flour – 3 tsp baking powder
1. Preheat oven to 350°F (180°C) and grease a 9-inch springform pan. Set aside. 2. Puree half of the apricots with lemon juice and set aside. 3. Quarter the remaining apricots. 4. Cream butter and sugar in a stand mixer until light and fluffy.
5. Add eggs one at a time, then vanilla extract and beat until combined. 6. In a small bowl, mix flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined. 7. Add pureed apricots to the batter and beat until just combined.