Recipe

Apricot-Blueberry Cake

adapted from Rhubarb Almond Cake

Ingredients

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

Instructions

  1. Preheat oven to 350ºF. Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick line the bottom of the pan with parchment paper.
  2. Scatter fruit evenly on the bottom of the pan and set aside.
  3. Mix first five ingredients in a large bowl until fully combined.
  4. Pour batter over fruit in the cake pan and sprinkle top lightly with sugar, this will make a nice crust.
  5. Bake for 40-45 minutes or until cake tester comes out clean.

Naptime Notes

Naptime Recipe Serving ideas

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!

Naptime Stopwatch

The batter of this cake takes about 5 minutes to prepare and about 40 minutes to bake.

Naptime Reviews

My daughter loves this cake and didn’t flinch at the blueberries, not a favorite of hers.

More Naptime Recipes

{Print this recipe}

Printed from: https://thenaptimechef.com/2010/08/apricot-blueberry-cake-to-pass-around/