Apricot Bake

Name: Apricot Bake
Ingredients: 1/2 cup unsalted butter, at room temperature; 1 1/3 cups granulated sugar + 2 tbsp; 1 tsp vanilla extract; 2 None eggs; 1/2 cup self-rising flour, sifted; 1/2 cup sour cream; 8 None ripe apricots, halved, pitted; 1 tbsp lemon juice; 1/3 cup sliced almonds; None None powdered sugar, for dusting

10 ingredients

2 steps

Ingredients

1/2 cup unsalted butter, at room temperature
1 1/3 cups granulated sugar + 2 tbsp
1 tsp vanilla extract
2 None eggs
1/2 cup self-rising flour, sifted
1/2 cup sour cream
8 None ripe apricots, halved, pitted
1 tbsp lemon juice
1/3 cup sliced almonds
None None powdered sugar, for dusting

Directions

1

Preheat oven to 350°F. Lightly grease and line a 7x11 inch rimmed baking tray with parchment paper. Grease parchment paper. Cream butter and 1 1/3 cups sugar until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Fold in flour and sour cream, alternately, beginning and ending with flour. Transfer to prepared pan, smooth top and bake for 15 mins.
2

Meanwhile, toss apricots with lemon juice and remaining sugar. Arrange over partially cooked cake. Sprinkle with almonds and bake for another 20-25 mins, until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar, cut into squares and serve.