- 10 TBSP butter, softened
- 2/3 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- zest from 1/2 lemon
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup buttermilk
- 2 cans (15 ounces each) Light Apricot Halves, drained. You could use 1 1/2 pounds of fresh if you desire.
- powdered sugar for garnish
Preheat oven to 350 degrees and spray an 11" spring form pan with non-stick spray.
Cream the butter with sugar and vanilla. Beat in eggs, one at a time. Mix in lemon zest.
In a separate bowl, sift together the flour, baking powder, and salt. Beat into the egg mixture until combined. Add in buttermilk and continue mixing until incorporated.
Spread the batter into baking pan. Place the apricots on top, cut side down in a circular pattern until entire top is covered. You may not use all apricots, depending on size.
Bake for 30-35 minutes, careful not to over bake. Let cool completely and sprinkle top with powdered sugar. Served with sweetened whipped cream.
I am linking this recipe over at Mommy's Kitchen Sunday Potluck