Moist Apricot Cake

Ingredients

All-purpose flour

2 cups

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Eggs

3, large

Vanilla extract

2 teaspoons

Milk

1/2 cup

Fresh apricots

2 cups, pitted and chopped

Powdered sugar

for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
3. In a separate large bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix to ensure a light texture.
6. Gently fold in the chopped apricots, being careful not to break them apart, maintaining their juicy integrity.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, dust the top of the cake with powdered sugar for a touch of sweetness and an elegant presentation.
11. Slice, serve, and enjoy the delightful flavors of this apricot cake!