Recently we purchased a bag of beautiful, ripe, fresh apricots at the farm stand on Hwy 12, just outside of Sebastopol to the east. I didn't really know what I wanted to do with them, but the next day I processed them by dipping briefly in boiling water, then putting them into cold water. That way the skin slips off easily and they are ready to slice and to have the pit removed. I ended up with a good sized container of ready-to-use fresh apricot slices. A few slices were used over the next couple of days in cereal and other dishes, but they were getting nearer to the end of time to use them, so I needed a recipe that could take a lot of them.
I needed something to bring to a potluck on the 4th of July. What better way to use the fresh apricots than in a picnic cake. I wanted a cake that was moist so that it didn't need any icing or other embellishment, one that would be easy to transport to the picnic, and one that would not be too sweet because the hostess prefers sweets with a tang and not very sweet. I found the perfect recipe in Dorie Greenspan's cookbook Around My French Table. In her book the cake is made with apples, but I knew that I could make it work with my fresh apricots.
Of course there were changes to be made. First off, I don't own an 8-inch springform pan, so I had to adjust for a 9-inch springform pan. Then I found that the freshly laid eggs that were a gift from a neighbor were on the small side. As it turned out that worked well. I used three small eggs instead of two large, increased the flour and baking powder a bit to both absorb the extra egg and to make the batter work in the larger pan. I kept the butter the same knowing that the apricots would have more moisture than the apples so there would be sufficient moisture. I added 1/4 teaspoon of almond extract since almond is a great flavor with apricots. I also put in 3 tablespoons of run, another great flavor with fruit. The sliced almonds on top were also my addition, both for looks and to keep the almond theme going. As you can see, there were so many changes that this is truly a variation of the original recipe. Even, so, I'm going to give the recipe for the 8-inch springform pan since I didn't write down the amounts of the changes I made.
Do try this yourself! Everyone at the picnic who tried a slice really, really liked it. It's moist, tender, buttery, has that unbeatable fresh apricot flavor and is delicious!
Fresh Apricot Cake
a variation of Marie-Helene's Apple Cake in Dorie Greenspan's Around My French Table
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 cups fresh apricots that have been peeled, pitted, and sliced into 1/2-inch slices
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 tablespoon sliced almonds
Preheat the oven to 350 degrees F and center a rack in the oven. Generously butter an 8-inch springform pan. Line a baking sheet with parchment or a silicon baking mat. Put the springform pan on it.
In a small bowl whisk together the flour, baking powder and salt.
In a medium bowl beat the eggs with a whisk until they're foamy. (I used my Kitchen Aid mixer and the whisk attachment.
Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, and almond extract.
Whisk in half the flour, and, when it's incorporated, whisk in half the melted and cooled butter. Scrape the bowl, then whisk in the rest of the flour, followed by the rest of the melted butter, mixing gently after each addition. Scrape the bowl and whisk for a few seconds to incorporate the scrapings. You should have a batter that is smooth and rather thick. Switch to a rubber or silicon spatula and fold in the apricots, turning the fruit so that it's coated with the batter and fairly evenly distributed in the batter.
Scrape the batter into the prepared springform pan. Smooth it with the spatula so that it is pretty evenish. Sprinkle evenly with the sliced almonds.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. The cake may pull away from the sides of the pan. That's OK. Transfer to a cooling rack and cool for 5 minutes.
Carefully run a blunt knife around the sides of the pan and remove the sides of the springform pan carefully. Use the blunt knife to loosen any apricots sticking to the sides before opening the sides fully.
Allow the cake to cool until it's just slightly warm or is at room temperature, then run a long spatula between the cake and the pan bottom, cover the top of the cake with a piece of parchment or wax paper, invert onto a rack, carefully remove the bottom of the pan, and turn the cake over onto a serving dish. Remove the parchment or wax paper and you are ready to serve.
If taking to a picnic, let cool completely, then wrap in plastic wrap for transport.
This cake will keep for about 2 days at room temperature. Don't cover, just let sit at room temperature with a piece of plastic wrap or waxed paper up against any cut surfaces.
