The sweet and tart apricot is in season in July, however, due to drought, this year’s yield is lower than usual in Hungary. Inspite of that I managed to find luscious, tree-ripened apricots on the market. I just wanted to make a simple, quick dessert that can be enjoyed after a light summer lunch.

Although we Hungarians prefer metric units when baking and cooking are concerned, even so, there are certain recipes that use cup as a unit of measure. Apricot slice is a typical one-bowl dessert, there won’t be a pile of dirty dishes in the kitchen sink after preparing it. The cake’s consistency is ideal, not dry, not terribly sweet, the juicy apricots melt into the batter – it’s fabulously delicious.

Ingredients:
1 cup = 250 ml

• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup vegetable oil
• 1-2/3 cups sour cream
• 4 eggs
• 1 tbsp (15 g) baking powder
• pinch of salt
• 500 g (~1 lb) apricots
• 2 tbsp sugar -> sprinkle over top

Preheat the oven to 200°C / 392°F.

Place flour, sugar, salt, eggs, sour cream, oil and baking powder in a bowl and whisk until well combined.
Pour the batter in a greased-floured baking pan (approx. 30×35 cm).

Cut the apricots into pieces and lay them skin side down onto the batter.

Scatter sugar over the top.

Bake for 30-35 minutes until a toothpick comes out clean.