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.
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.