Apricot Bake Recipe

Name: Apricot Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter at room temperature; 1 1/3 cups granulated sugar + 2 tbsp; 1 teaspoon vanilla extract; 2 eggs; 1/2 cup self-rising flour sifted; 1/2 cup sour cream; 8 apricots halved ripe, pitted; 1 tablespoon lemon juice; 1/3 cup sliced almonds; powdered sugar for dusting

Servings: persons

1/2 cup unsalted butter at room temperature
1 1/3 cups granulated sugar + 2 tbsp
1 teaspoon vanilla extract
2 eggs
1/2 cup self-rising flour sifted
1/2 cup sour cream
8 apricots halved ripe, pitted
1 tablespoon lemon juice
1/3 cup sliced almonds
powdered sugar for dusting

1
Preheat oven to 350u00b0F. Lightly grease and line a 7x11 inch rimmed baking tray with parchment paper. Grease parchment paper. Cream butter and 1 1/3 cups sugar until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Fold in flour and sour cream, alternately, beginning and ending with flour. Transfer to prepared pan, smooth top and bake for 15 mins.
2
Meanwhile, toss apricots with lemon juice and remaining sugar. Arrange over partially cooked cake. Sprinkle with almonds and bake for another 20-25 mins, until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar, cut into squares and serve.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter at room temperature, 1 1/3 cups granulated sugar + 2 tbsp, 1 teaspoon vanilla extract, 2 eggs, and more.

Yes, Apricot Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Bake

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