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Ingredients
Scale
- 2 pounds fresh apricots, halved and pitted
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Chop half the apricots and blend with lemon juice to create a purée.
- Quarter the remaining apricots for topping.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla, mixing well.
- Combine flour, baking powder, cinnamon, and salt in a separate bowl before adding to wet ingredients.
- Fold in the puréed apricots gently.
- Preheat oven to 350°F (180°C) and grease a springform pan.
- Pour batter into the pan and arrange quartered apricots on top.
- Bake for 55-60 minutes until a skewer comes out clean.
Notes
Ensure butter is at room temperature for optimal mixing.
Avoid overmixing to maintain a fluffy texture.
Use ripe apricots for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg