Recipe by Sarah Phillips © 2012 Sarah Phillips CraftyBaking.com
This Romanian cake is traditionally made with apricots, but bakes nicely dotted with fresh figs or plums, instead. It's amply flavored from lemon peel with a nice tang from sour cream. This makes a great snacking cake to serve with hot coffee or tea. Find out what is added to make this so moist.
CAKE RECIPE HELP
This cake is especially moist from the inclusion of vegetable oil.
Unsalted butter, softened, for pan
Unbleached all-purpose flour, for pan
2 3/4 cups unbleached all-purpose flour; spoon into dry measuring cup and level to rim
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon sugar for sprinkling on top of cake
2 teaspoons lemon zest
4 large eggs
3/4 cup canola oil
3/4 cup sour cream
1/2 cup whole or 2% milk
1 teaspoon vanilla extract
6 apricots (about 1 1/2 lb.), halved and pitted
1. Position an oven shelf in the middle of the oven. Heat oven to 350 degrees F. Grease and flour a 9- x 13-inch baking pan; set aside.
2. Whisk together flour, baking powder, and salt in a bowl; set aside.
3. In a large bowl, beat 1 1/2 cups sugar, zest, and eggs on medium-high speed of a hand-held mixer, until pale and tripled in volume, about 5 minutes.
4. Add oil, sour cream, milk, and vanilla, and beat until smooth.
5. Add dry ingredients, and stir with a large spoon just until combined. Pour batter into prepared pan and smooth top with a rubber spatula; place apricot halves, cut sides up, evenly over batter. Sprinkle top of cake and apricots with 1 tablespoon sugar.
6. Bake until a toothpick inserted into middle of cake comes out with a few moist crumbs, but not batter, about 45 minutes. Let cool in its pan on a wire cake rack.
Slice into squares.
This moist cake is best stored in the refrigerator for a few days.
The recipe is adapted from Saveur Magazine.