1-2tablespoons coarse turbinado sugar for sprinkling on topoptional
Instructions
Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round springform pan or cake pan (or an 8-inch square (20x20cm) baking pan. Line the base of it with a piece of parchment paper cut to fit.
Cut each apricot in half and remove the pits, then cut each half into 4 equal wedges. You should have about 3 cups of wedges. Measure out and set aside about one third (1 cup) of the wedges (which you'll use to put on top of the cake). The rest will be mixed into the cake batter.
Beat the butter and sugar together until fluffy, either by hand or with an electric mixer
Beat in the eggs, sour cream, and flavourings.
Add the almond flour, gluten-free or regular flour, and baking powder and beat them in until the batter is just combined.
Gently fold in the reserved larger amount (2 cups) of the apricot wedges, trying not to break up the apricots too much.
Spread the apricot better into the prepared pan and smoothe the top with a spatula.
Arrange the remaining 1 cup of reserved apricot wedges, laying them randomly around on top of the batter in the pan.
Sprinkle with the coarse sugar (if using it) or a spoonful of regular sugar.
Bake for 45 minutes.
Allow to cool.
Serves 8.
Notes
This cake works best with apricots that are ripe, but still somewhat firm. If your apricots are really soft, it might work better to spread half the batter into the pan, then spread the apricot wedges on that and cover with the remaining half of the batter. Then arrange the remaining apricot wedges on top.This cake also works well with other stone fruits, like plums, peaches, nectarines, and whole or halved pitted cherries.