Apricots are in season.
I love apricot season.
I can hardly keep apricots around long enough to make anything with them. The kids love and devour them.
So I hid some and made a cake with them.
The apricots really get to show off here as they lay on top of this mildly sweet, slightly salty, buttermilk cake.
If that's where it ended, that would be delicious enough, but its finished off with a sprinkle of fleur de sel.
Fleur de sel is really cool because it doesn't dissolve into the cake like other salts would. It sits on top adding really pretty texture and a light crunch.
This cake sparkles.
Salted sweets hooked me a few years ago when I tried a Salted Caramel Tarte at Nadege Patisserie. My love continued at Hotel Gelato, with their Salted Caramel Gelato...oh my!
(adapted from 101cookbooks.com)
2 1/2 C Whole Wheat pastry flour (or a combonation of WWPF and Spelt)
1Tbsp baking powder
1/2 C brown sugar
1/2 tsp salt
1 C buttermilk
1/4 C butter, melted and cooled slightly
zest of 2 lemons
1-1 1/2 C Sliced Apricots (feel free to use any berry or soft fruit here. (I like using raspberries and blueberries here too)
1-3 Tbsp Large grain raw sugar (or scant 1 Tbsp of white sugar)
1 tsp fleur de sel or other large grain salt
Preheat oven to 400 degrees, rack in the middle.
Grease a 9 x13 dish or grease and line an 11inch tart pan.
Combine flour, baking powder, sugar and salt in a large bowl. In a separate bowl whisk eggs and buttermilk together, whisk in butter and zest.
Pour buttermilk mixture over flour mixture and combine gently. Try not to overmix here.
Spoon batter into dish, pushing into the corners. Top with fruit of choice.
Sprinkle with sugar and salt.
Bake 18-20mins. Or until cake is set and golden on top.