Roasted Apricot Buttermilk Cake

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This cake was really stepping out of my comfort zone, ingredients wise. But to my surprise it is really really tasty. The cake is moist, spongey yet dense. I could defiantly see my self picking at this all day till the pan is empty.

So good and easy to make!

Recipe Adapted from Joy the Baker

You Will need:

A cast iron skillet, if you do not have one a tart pan or cake pan will do.

For the Apricots:

6 Apricots

2 tablespoons maple syrup

1 tablespoon olive oil

pinch of salt

2 teaspoons balsamic vinegar

For the Cake:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1/2 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1/4 cup butter, melted and cooled

1 teaspoon pure vanilla extract

roasted apricots

3 tablespoons brown sugar for topping

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First cut in half and de-seed the apricots and preheat the oven to 350˚. In a bowl combine and mix:

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TRUST ME ON THIS, I know,

these ingredients stretched/ stressed me out. But its really SO good in the end.

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Cover the apricots in the mixture.

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Drizzle the remaining mixture on apricots and place in oven, bake for 30 minutes. Keep an eye on them because each oven is different. If the glaze looks like its turning dark brown and crusting remove it.

Once your done Remove and preheat oven to 400˚

For the Cake:

In a bowl combine the following:

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Mix well and set aside.

In a separate bowl combine the following:

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Add buttermilk mixture to flour mixture and begin mixing.

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Add 2 eggs and mix until there are no chunks.

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Butter your cast iron skillet

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Spread evenly

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Top with apricots and sprinkle with 3 tablespoons of brown sugar. Bake for 20-25 minutes

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4 thoughts on “Roasted Apricot Buttermilk Cake

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