Last Updated on August 19, 2019
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A few days ago, I went to my favorite grocery store and bought a whole bunch of apricots in season.
I don’t know about you, but I love apricots. They are not in season too long – if you blink you miss them.
So, there I was with all these apricots. I ate a few, Spane ate a few, Maria ate a few, even Noelle ate one, but still, there I was with a baker’s dozen of apricots, and I did not want them to go bad.
Years ago, I was visiting my adopted mother, Helen Reeves Pearson, and I made this apricot cake that turned out really ugly, but really tasty. I called it Apricot Buckle because it looked all buckled when I took it out of the pan. Helen and her guests loved it.
Luckily, I had saved the recipe in my old Meal-Master and imported it into BigOven. But, when I looked at the recipe, it seemed a little off. I decided to make it anyway. The original recipe called for Marsala wine, and it did not call for baking powder. I decided to eliminate the Marsala, but add baking powder. I’m glad I did.
Because there was no Marsala, and because of the addition of baking powder, the cake was not too juicy and did not look ugly when I turned it out of the pan this morning. I still had a little of the White Chocolate Ganache leftover from Spane’s Rosary Wafer Cake, so I spread that on top.
When I woke Spane up this morning and told him I had Apricot Buckle cake for breakfast, he jumped out of bed. He tasted the cake, and he really liked it.
I’m sure you will, too!
- 12 Apricots pitted
- ½ cup butter
- 2 cup Sugar
- 1 tablespoon Vanilla
- 3 Eggs separated
- 1 teaspoon Baking powder
- 1 cup Flour
- 1 teaspoon Salt fine
- Grease a 9×13 pan and line it with parchment or wax paper. Grease that as well. Preheat oven to 325.
- Reserve 6 apricot halves, and puree the rest in the food processor.
- Sift the flour, baking powder and salt together. Set aside.
- Separate the eggs, making sure to get absolutely no yolk in the white. Set aside and have a beater ready.
- Cream the butter and sugar together, add the vanilla, then add the egg yolks one at a time. Add about a third of the apricot puree, mix, add about a third of the flour, mix, add more puree, the remainder of the flour, then rest of puree. Mix thoroughly.
- In a separate bowl, beat the egg whites until stiff peaks form. Take a little of the batter and add it to the egg whites, mix slightly. Fold this mixture carefully into the batter, you will have white streaks remaining. That’s okay.
- Take the 6 reserved apricot halves and put the cut side down in the prepared pan. Carefully pour the batter over the apricots, smoothing it out as you go, but not disturbing the apricots.
- Bake in the oven for about 30 minutes or until a toothpick comes out clean.
- Remove from the oven, and cool in the pan on a wire rack for about 1 minute. Get a nice plate, and turn the cake out on to it, so the bottom of the cake is right-side up.
- You can sprinkle with powdered sugar if you want, or pour some milk icing on. Serve warm.