I wait all year for ripe apricots. The best apricots should have a lingering and intoxicating aroma of floral honey. They should taste both tart and sweet. This rustic apricot and thyme cake is a wonderful way to finish off those apricots that are just a bit too ripe or too tart. This cake is light, tender, tart, jammy, intricate from the thyme, and every bit delectable.
Apricot & Thyme Cake
- ¼ cup (113g) unsalted butter, at room temperature
- ¾ cup (90g) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp kosher salt
- 1 cup (213g) light-brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 heaping tablespoon fresh thyme leaves
- 8-12 small ripe apricots, pitted and cut in halves
- 2 tablespoons granulated sugar
- Vanilla ice cream or fresh whipped cream, for serving (optional)
- 9-inch round tart pan or springform cake pan with a removable bottom
- Whisk, stand mixer, or electric mixer
- Two medium bowls
- One baking sheet or tray
- Preheat oven to 350 degrees. Grease the tart or cake pan with a bit of the butter or cooking oil spray.
- In a bowl, mix together the flour, baking powder, and kosher salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Add in the vanilla extract and thyme leaves. Gently stir in the flour mixture until just combined.
- Spread the batter in the baking pan, and arrange the apricot halves on top in any pattern you'd like. Place the cake pan on a baking sheet, and put in the oven. Bake for about 25 minutes, until the top of the cake looks firm, and is just beginning to turn golden brown.
- Remove the tray with the cake from the oven, and sprinkle the top of the cake with 2 tablespoons of granulated sugar. Return to the oven, and bake for another 10 to 15 minutes, until the cake is golden brown all over.
- Remove cake from oven, and allow to cool for 15 minutes. Remove the cake from the sides of the spring-form pan or tart pan. Serve the cake with fresh whipped cream or vanilla ice cream.
If you try the recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana_liza so I can see!