apricot cake

i was recently given a bag of 7 apricots. now, i don't usually buy apricots. i'm sure i'm missing out, but, they just aren't on my radar for some reason.

when my bag of golden fruit arrived i thought of an open faced plum cake i've made before from Martha Stewart.

i used my apricots instead of plums, but either way it is yummy. i thought i'd pass on her recipe. it's delicious, easy, bountiful (makes 2), low in sugar and fat, and great for breakfast the next day. perfect.



Open-Faced Plum Cake
from Martha Stewart Living

Heat oven to 400 and butter 2 9" cake rounds

Whisk together:

1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder

In a separate bowl, combine:

3/4 cup sugar
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg

Fold that into flour mixture, then divide batter between the two cake rounds. cut your fruit into halves, removing pits (i have 7 apricots, you can use however many you have- at least 4- plums or apricots.)

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put a small pat of butter on top of each fruit half. then sprinkle with some cinnamon sugar (i added fresh nutmeg just cause). 

Bake until they are golden and set in the center, 25-35 minutes. let cool. and enjoy. it doesn't stay fresh for long, so don't feel badly about serving up a big piece. :) 

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