Apricot Blueberry Cake
1 3/4 cup granulated sugar
1 3/4 cup all-purpose flour
1 ½ sticks unsalted butter, melted
1 1/2 tsp almond extract
2 apricots, chopped
1 cup fresh blueberries
Preheat oven to 350ºF.
Butter and flour an 8-inch cake pan.
Scatter fruit on the bottom of the pan. I used 2 apricots and about a cup if blueberries, but depending on the size if your fruit you can use less or more.
Mix first five ingredients in a large bowl until combined. This will be thick batter!
Pour batter into the pan over fruit. Use a spatula to spread it evenly and give a few light taps to make sure everything is settled.
Bake for 40-45 minutes or until a cake tester comes out clean.
I let it cool for about ten minutes and then ran a knife around the edge and flipped it out into a plate. I like it presented upside down because you can see the fruit :) Don’t they look like beautiful little gems? A nice sprinkle of powdered sugar would be lovely on it, as well.
This cake is a little dense but moist and so, so soft. It was fantastic still hot out of the oven (I didn’t want to wait for it to cool!). I ate a slice for breakfast the next morning with tea. It’s not overly sweet so it was perfect for the morning.
You could definitely use different fruit in this. Blackberries and peaches are a good combo. Or a triple berry with raspberries, blackberries, and blueberries. The almond can also be replaced with vanilla or lemon. Have fun with it!
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