Name: Spiced Apricot Cake
Yield: 10-12 servings
Cuisine: Middle East
Ingredients: 1 ¾ cups flour; ¼ teaspoon baking powder; ¼ teaspoon ground ginger; ¼ teaspoon nutmeg; 14 tablespoons unsalted butter, softened; 1 cup granulated sugar; 4 eggs, room temperature; 2 tablespoons rum (optional); Zest of 1 small lemon; 8-10 apricots, halved, pits discarded; 2 tablespoons brown sugar; ¼ teaspoon cinnamon

Ingredients

10-12 servings

1 ¾ cups flour
¼ teaspoon baking powder
¼ teaspoon ground ginger
¼ teaspoon nutmeg
14 tablespoons unsalted butter, softened
1 cup granulated sugar
4 eggs, room temperature
2 tablespoons rum (optional)
Zest of 1 small lemon
8-10 apricots, halved, pits discarded
2 tablespoons brown sugar
¼ teaspoon cinnamon

DessertsVegetarianDairyMiddle EastEastern EuropeCake

Preparation

Step 1

Preheat oven to 350°. Lightly butter a 9x9” square pan and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, ginger and nutmeg.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar over medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed to medium-low and beat in the eggs, one at a time, until just blended.

Step 4

Add the rum (if using) and lemon zest, and blend until just incorporated. Slowly add the flour mixture until just combined, scraping down the sides of the bowl with a spatula as necessary. Pour the batter into the reserved pan and spread evenly, smoothing the top with a spatula.

Step 5

Place the apricots with the outer skin sunk into the batter in a 4x5 or 4x4 pattern, depending on the size of your apricots.

Step 6

Sprinkle brown sugar and cinnamon evenly over the top.

Step 7

Bake, turning halfway through for even baking, until a toothpick inserted into the center comes out with moist crumbs, 50-55 minutes. Transfer to a wire rack for cooling.

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