Aprikosenkuchen - Can you say that 10 times fast?!

AKA - Apricot Kuchen, AKA - Apricot Cake, or for April Fool's Day, you could call it Sunny Side-Up Cake!

Yes, I have been MIA for a bit and while I was gone, picked up an obvious affection for Acronyms, LOL!

Truth be told, my Mom flew in on Wednesday for her maiden voyage to the big NC. She lives in a certain state that had one of those insane spring snowstorms that dumped like 16 inches of snow the day she was supposed to leave. LSS, (that is my own, made-up one for long story short) her plane was delayed, delayed, delayed and we didn't get home from the airport until 3:00 am! So, I have been recovering.

So, in honor of my VERY German Mama, I made this German goodie. My Aunt Ingrid passed along this recipe and it is very authentic. German cakes are not as sweet as American cakes and should be enjoyed with a cup of coffee or tea. So, go enjoy this simply delicious cake!

Ingredients:

• 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