tomato blossom

at the moment apricots are in season here and at the special request of the person who helped me baking and eating an apricot cake i herewith will reveal a well guarded family recipe handed down from grandmother to daughter-in-law to granddaughter (me).

marillenkuchen
dedicated to oma

beat together four eggs, three quarters of a cup of melted butter (unsalted), one cup of sugar and vanilla extract to taste.

little by little add two cups of flour mixed with one tablespoon of baking powder. stir in 6 tablespoons of milk (or rum...) or enough to make a thick but pourable cake batter.

pour onto a baking tray with high edges lined with parchment paper. distribute about two pounds of halved apricots over the cake and bake at 150 degrees centigrade for twenty to thirty minutes, depending on factors beyond human control.

sprinkle generously with cinnamon and powdered sugar.

other fruit that i have used for this cake: cherries, grapes, plums, nectarines and peaches. it's a very easy recipe that accompanied my childhood in variations through all four seasons (wow, that's ninety seasons until now - i am really getting old).

Posted by iris on 24 July 2006 at 22:09 | Permalink