Apricot Cake or Prajitura Cu Caise

  • Serves: Serves 12
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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.
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This cake is especially moist from the inclusion of vegetable oil.

INGREDIENTS
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

INSTRUCTIONS
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.

SERVE
Slice into squares. 

STORAGE
This moist cake is best stored in the refrigerator for a few days.

The recipe is adapted from Saveur Magazine.

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