Apricot Cobbler Cake

Ingredients

• Fresh apricots (4 cups, sliced)
• Granulated sugar (1 1/4 cups, divided)
• Lemon juice (1 tablespoon)
• All-purpose flour (1 1/2 cups)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Egg (1 large)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Whipped cream or vanilla ice cream (for serving)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
2. In a bowl, gently combine the sliced apricots, 1/2 cup of granulated sugar, and lemon juice. Toss to coat the apricots evenly and set aside to macerate for about 15 minutes.
3. In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
4. In a large mixing bowl, cream together the softened butter and the remaining 3/4 cup of granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
5. Beat in the egg and vanilla extract until fully incorporated.
6. Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
7. Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
8. Arrange the macerated apricot slices evenly over the top of the batter, pressing them in slightly.
9. Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
10. Allow the cake to cool slightly in the pan before slicing.
11. Serve warm, generously topped with whipped cream or vanilla ice cream.