fidget smile wave

I have been making some slow progress with my 35 List.  I’ve signed up for some stuff and donated some clothes.  Two steps forward but alas one big step back as I seem to be at work more and more and Adam and my schedules just can’t coordinate.  No sob stories here, summertime work is busy and we should be thankful but sometimes I’m just plain worn out and I miss spending a day with him.  Sorry, complaining done, my big girl pants are on, we deal with it. Plus, fall will be here soon.  Oh fall, how I love you and boots and corduroy and scarfs and pumpkins and oh sorry, got lost in the moment there.

I did manage to get some jam making and canning done for the jam exchange.  Fact: I think I love making and canning jam.  My exuberance however caused me to buy way to many apricots then needed for my apricot-raspberry recipe so I had to come up with something else.

That something else was this apricot cake.  It is a sour cream cake that is sweet but not overly so and then the apricots just give you a little kick in the pants with their tartness.

It was simple, delicious and gets a big nod of approval from both Adam and myself. I added powder sugar to cut some of the tart and we managed to have a quick breakfast together before we had to be off.

So if you find yourself a few apricots too many why not make something tart and sweet and good to eat and share it with the one you love.  Those little moments will get you through your day.  Then you can come home and have more cake!

Apricot Cake

slightly adapted from Saveur Magazine

Ingredients

2 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 1/2 cups sugar + 1 tablespoon for top of cake

2 teaspoons lemon zest

4 eggs

3/4/ cups olive oil

3/4 cups sour cream

1/2 cup milk

1 teaspoon vanilla

6 apricots halved and pitted

powder sugar for dusting

Preheat oven to 350 degrees and butter and flour a 9×13 baking pan.  In a small bowl sift together the flour, baking powder and salt.  Set aside.  In the bowl of an electic mixer beat together the sugar, lemon zest and eggs for about 5 minutes.  Add the oil, sour cream, milk and vanilla and beat until smooth.  Add flour mix and beat until combined.  Pour batter into prepared pan and smooth top.  Place apricots on top evenly with cut half up.  Sprinkle 1 tablespoon of sugar over top and bake for about 45 minutes or until tester comes out clean.  Let cool then serve with powdered sugar dusted on top.  Enjoy!