Thursday, June 18, 2009

Apricot buttermilk cake

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk
6-8 dried apricots, cut into thin slices
1 tsp sugar

Cream butter and sugar until light and fluffy. Beat in eggs.

In a second bowl, mix together flour, baking powder and salt.

Alternate adding dry mixture and buttermilk to the creamed mixture.

Pour into non-stick round baking dish. Place sliced apricots gently on top. Sprinkle with 1 tsp sugar.

Bake in preheated oven at 375° for 20-25 minutes or until a knife inserted in center comes out clean.

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