While A. was busy prepping for his paella on Saturday, I was in charge of dessert. :-)
I found this delicious recipe for a dense/crispy cake topped with apricots on Chocolate & Zucchini (one of my favorite blogs!). I also had some crisp apples from our CSA share, so I combined thinly sliced apples with the apricots.
Delicious! ...Plus the recipe is in grams so it gave me a chance to use my Escali light blue kitchen scale, which reminds me of a Vespa!
APPLE & APRICOT COFFEE CAKE (adapted from Chocolate & Zucchini)
300 grams red apples (thinly sliced)
200 grams ripe apricots
225 grams all purpose flour
1 tsp baking powder
dash of salt
1 tsp vanilla extract
2 tbsp milk
1/2 tsp baking soda
150 grams of butter
100 grams of sugar
1 egg lightly beaten
1 tbsp plain yogurt
1 tbsp sugar
Preheat the oven to 350 F. Butter and lightly flour a 9" cake pan (I used a non-stick skillet).
Mix the flour, baking powder, salt, baking powder, and room temperature butter. Add in the sugar, and mix. Add the egg, vanilla, and milk. Mix until fully combined. Pour the batter into the pan. It will be very think, almost like a bread dough, so spread it with a spatula or your hands if needed. Place the apples in a circular pattern over the top of the mix with the apricots in the center.
In a bowl, combine the yogurt, sugar, and egg and beat with a fork. Pour the mixture over the top of the cake. Put in the oven and bake for 40 minutes, or until golden. Leave it in the turned off oven for another 15 minutes.
Serve with vanilla ice cream (I used Haagen Dazs Five Vanilla Bean).