Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (30g) almond meal
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 lb (450g) fresh apricots, halved and pitted
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) granulated sugar
  • 3 tbsp (45g) apricot preserves
  • 1 tbsp (15ml) water

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, beat the softened butter and 3/4 cup sugar until the mixture is pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Sift in the flour, almond meal, baking powder, and salt. Mix on low speed just until combined.
  5. Spread the batter evenly into the prepared springform pan using a spatula.
  6. In a small bowl, toss the apricot halves with lemon juice to prevent browning.
  7. Arrange the apricot halves on top of the batter in concentric circles, pressing them slightly into the surface. Sprinkle the top with 1 tablespoon of sugar.
  8. Bake for 45–50 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
  9. While the cake cools for 10 minutes, heat apricot preserves and water in a small saucepan, then apply to the cake using a pastry brush for a glossy finish.