Aprikosen Kuchen

Fresh apricot cake!

Delicious and simple. With whipped cream, ice cream or plain.

I changed the cake batter a little bit by replacing 1 cup of flour with 1 cup of almond meal.

Turned out slightly denser but real big in flavor. Do it however you like or with what you have on hand.

Apricot Cake:

150 gr butter, softened

2/3 c. sugar

1 tsp. vanilla extract or 1 T. vanilla sugar

3 eggs

Zest from 1/2 lemon

1 cup flour

1 cup almond meal

2 tsp. double acting baking powder (or regular)

1/4 c. buttermilk

fresh apricots, cut in half, about 10

Use an 11 inch (26 cm) springform pan if you have one, otherwise you could try a 9x9 or 9 x 13 inch baking pan, but the baking times will be different. Butter and flour it. Set aside.

Cream the butter with the sugar and vanilla or vanilla sugar. Beat in eggs, one at a time. Mix in lemon zest.

Mix the flour and almond meal with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well.

Spread the batter into the baking pan. Place the apricots on top, cut side down.

Bake at 180°c for 30-40 minutes.

Original from: about.com