Description
Caramelized apricots line this soft cake and is served with caramel sauce for a sweet stone fruit delight.
Ingredients
Scale
- 200 gr (7/8 cup) soft unsalted butter + extra to bake in
- 200 gr (1 cup) + 1 tbsp brown packed sugar
- 4 eggs
- 200 gr (2 cups) flour
- 7 apricots, washed, de-pitted and in halves
Optional: Quick caramel sauce
- 25 gr (1/8 cup) unsalted butter
- 50 gr (1.8 oz) condensed sweetened milk
- 1 tbsp brown packed sugar
Instructions
- Preheat the oven to 160 C / 320 F
- Mix the butter with 200 gr of sugar
- Add the eggs, one by one, and mix until incorporated
- Add the flour and mix until you have a smooth batter
- Take an ovenproof skillet and melt the butter (make sure to coat the sides of the skillet too)
- Divide the apricots (flat side down) over the skillet, and bake for one minute
- Sprinkle over a tablespoon of sugar and let it caramelize for a bit on low heat
- Take of the stove and pour in the cake batter, make sure it spreads evenly
- Place in the oven and bake for 30 minutes
For the quick caramel sauce
- Heat all the ingredients in a pan with a thick bottom, on medium heat
- Keep whisking continuously (it burns quickly!) until the caramel has the desired thickness
- Add a bit of coarse sea salt for a salted caramel version
- Category: Dessert Baking