Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, melted and slightly cooled
  • 0.5 cup (120g) full-fat sour cream
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh apricots, pitted and halved
  • 1 tbsp (8g) all-purpose flour
  • 2 tbsp (25g) granulated sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch pan and line the bottom with a circle of parchment paper.
  2. In a small bowl, toss the halved apricots with 1 tablespoon of flour until lightly coated.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Stir in the melted butter, sour cream, eggs, and vanilla extract. Use a spatula to fold the ingredients together until just combined.
  5. Spread the batter evenly into the prepared pan.
  6. Arrange the floured apricot halves on top, pressed slightly into the batter.
  7. Sprinkle the top with 2 tablespoons of granulated sugar.
  8. Bake for 50–55 minutes until golden-brown edges and the center springs back when pressed.