Buttermilk Apricot Cake
A beautiful, easy-breezy apricot cake recipe made with fresh, juicy apricots that soften into tart, jammy puddles and tart buttermilk for added moisture.
Servings: 8
Ingredients
- 1 ½ lbs ripe apricots
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 ½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- 13.5 oz (3 cups spooned and levelled) all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup buttermilk room temperature
- 3 tbsp brown sugar
Instructions
- Preheat oven to 350ºF. Grease and flour two 9"x2" round cake pans, and line bottoms with a circle of parchment.
- Cut 4 of the apricots into quarters and toss with the brown sugar. Dice remaining apricots. Set aside.
- In a large bowl, whisk together flour, baking soda and salt.
- Beat butter with sugar on medium-high speed of standing mixer until very light and fluffy, 3-4 minutes, scraping down sides of mixer bowl once or twice. Beat in eggs one at a time until well incorporated then beat in vanilla and almond extracts.
- With mixer speed on medium-low, beat in 1/3 of the flour mixture, followed by 1/2 of buttermilk. Repeat, ending with final 1/3 of flour mixture, scraping down bowl between additions. Remove bowl from stand mixer and fold in diced apricots.
- Divide batter between cake pans and smooth the tops. Scatter the reserved apricot quarters and any accumulated juices over the two cakes. Bake in middle of oven for about 40 minutes or until golden and springy when lightly pressed in the centre.