Apricot Cake with Sour Cream (German)

If you can get fresh apricots you must bake this German Apricot Cake with Sour Cream. It's so easy to make. Takes only 15 minutes of your time. Toy can use alternatively different fruit such as Italian plums, peaches, mandarins, apples or pears.

butter (175 g)
sugar (150 g)
1 pkg vanilla sugar
3 eggs
sour cream (150 g)
all-purpose flour, unbleached (400 g)
1 pkg baking powder
3 (425 mL) cans apricots or peaches, preferably unsweetened or fresh apricots (750 g)
2 Tbsp. apricot jam
coarse sugar

Combine butter with sugar and vanilla sugar, beat until bubbly. Add eggs one after the other, then sour cream.

Mix all-purpose flour, unbleached with baking powder, add to dough. Mix well.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 10" (26 cm) spring form and dust with flour.

Fill in the dough and spread even.

Drain apricots. Fresh apricots: Place them in boiling hot water briefly, then in cold water, let cool off, remove the skin, cut in halves then remove the pit. Place apricots on top and press gently a bit into the dough.

Bake cake for 50-60 minutes.

When done release from form, let cool off a bit, then remove from the bottom part of the form.

Warm apricot jam until it's melted, then spread over the cake (thin layer).

Sprinkle with coarse sugar if you like.

Makes 12 servings.