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adapted from Rhubarb Almond Cake
1 c. | sugar, plus more for sprinkling |
1 c. | all-purpose flour, sifted |
1 ½ sticks | unsalted butter, melted and cooled |
2 | eggs |
1 t. | pure almond extract |
¾ c. | chopped apricots |
½ c. | fresh blueberries |
I don’t know if there is a simpler cake in the whole world. It is delicious everytime, no matter what fruit you use. This fall it will be great with apples, or plums!
The batter of this cake takes about 5 minutes to prepare and about 40 minutes to bake.
My daughter loves this cake and didn’t flinch at the blueberries, not a favorite of hers.
Printed from: https://thenaptimechef.com/2010/08/apricot-blueberry-cake-to-pass-around/