Apricot Almond Cake, a photo by Ayala Moriel on Flickr.

Summer is here and the fruit is ripe - and gets overripe before there's time to completely enjoy it... So some has to become this cake, which is one of my favourite cakes ever... It's the second week in a row that I'm making it and we have no trouble finishing it up - and thankful whenever there is a guest over to help us out!

It's super simple to make, and the best part - it smells so beautiful when it bakes - nothing quite like pastries baking when they have loads of almonds, butter and vanilla in them!

10 Tbs. salted butter, room temperature
2/3 Cup sugar
1 tsp. pure vanilla extract or 1 tsp. vanilla paste
¼ tsp. pure almond extract
3 eggs
1 cup unbleached white flour
1 cup almond meal (100gr)
2 tsp. double acting baking powder, or 1 package German Backpulver
1/4 cup sour milk (you may also use buttermilk, but sour milk is better in my opinion)
About a dozen fresh apricots – or enough of them to cover the cake’s surface

Preparation:

•Use an 11 inch springform pan, lined with parchment paper.
•Cream the butter with the sugar, vanilla and almond extracts.
•Beat in eggs, one at a time.
•Sift the flour with the baking powder Beat into the egg mixture. Add the buttermilk and mix well.
•Spread the batter into the baking pan.
•Place the apricots on top, cut side down.
•Bake at 350°F for 30-40 minutes, or until a knife inserted in the middle comes out pretty clean (as long as you don’t insert it through the fruit!)
•Wonderful served warm, but keeps well for a 2-3 days (if it lasts!). If you refrigerate, bring to room temperature before serving.