Recipe Archives->Cakes->Apricot 01

Apricot Cake
Serves: 10

1/4 cup unsalted butter (1/2 stick)
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat milk
nonstick cooking spray
3 ripe apricots, peeled, halved and pitted

Preheat the oven to 350F. Beat the butter in a mixing bowl with an
electric mixer on high speed for 30 seconds. Gradually add the sugar
and continue to beat until the mixture is pale yellow and very
fluffy. Add the eggs one at a time while mixing on low speed.  Stir
in the vanilla. Sift the flour, baking powder and salt together.
Add half of the flour mixture and blend, then add the milk. Finally,
add the rest of the flour mixture.  The batter should be smooth.
Do not overmix. Coat a 9" round cake pan with nonstick spray. Pour
the batter into the pan. Arrange the apricot halves on top in a
single layer. Bake until golden brown and set in the center, about
25 to 30 minutes.

Printable version: apricot01.txt.