Apricot and sour cherry cake

Apricot and Sour Cherry Cake - A Seasonal Delight

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 12

It is said that fruit cakes bring a touch of summer in every bite, and this apricot and sour cherry cake is perfect for highlighting the natural flavors of these delicious fruits. With a tender crust and juicy filling, this simple recipe is sure to become a favorite in your home.

Ingredients for the crust:
- 200 g unsalted butter, at room temperature
- 120 g granulated sugar
- 1 packet of vanilla sugar (approximately 10 g)
- A pinch of salt
- 3 large eggs
- 200 g flour
- 1 packet of baking powder (approximately 10 g)

Ingredients for the filling:
- 300 g apricots, halved and pitted
- 200 g sour cherries, pitted
- 50 g sugar (optional, depending on the sweetness of the fruits)

Preparation:

1. Preheat the oven: Start by preheating the oven to 180°C (350°F). Make sure the oven is well heated before placing the cake in to achieve even baking.

2. Prepare the crust: In a large bowl, add the softened butter and cream it with the granulated sugar, vanilla sugar, and a pinch of salt. Use an electric mixer on medium speed until you achieve a creamy and fluffy mixture. This step is essential to incorporate air into the dough, making the cake light and fluffy.

3. Adding the eggs: Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This will help achieve a homogeneous dough.

4. Dry ingredients: In another bowl, sift the flour with the baking powder. This will help avoid lumps in the dough. Gradually add the flour mixture to the butter and egg mixture, stirring with a spatula until well combined.

5. Prepare the fruits: In a separate bowl, mix the apricots and sour cherries with sugar (if using). This step will add extra sweetness and help release the fruits' natural juices during baking.

6. Assemble the cake: Grease a baking pan with butter or line it with parchment paper. Pour half of the prepared dough into the pan, smoothing it out well. Place the fruits on top, then pour the remaining dough to cover the fruits. Use a spatula to spread the dough evenly.

7. Baking: Place the pan in the preheated oven and bake the cake for 30-35 minutes, or until golden and passes the toothpick test. If the toothpick comes out clean, the cake is done.

8. Cooling and serving: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. It can be served warm or cold, dusted with powdered sugar for an elegant touch.

Serving suggestion: This apricot and sour cherry cake is perfect alongside a scoop of vanilla ice cream or a dollop of cream for a creamy contrast.

Possible variations: You can experiment with other fruits, such as peaches or apples, depending on the season. Additionally, adding ground nuts to the dough can enhance texture and flavor.

Useful tips: Ensure that the fruits are ripe but not too soft to avoid the filling becoming too watery. If you prefer a less sweet cake, you can reduce the amount of sugar in the crust or filling.

With this recipe, you will achieve a delicious cake, perfect for any occasion, from a simple afternoon at home to a family gathering. Enjoy!