Fresh Apricot Cake

FRESH APRICOT CAKE

6 tablespoons butter, softened

1/2 cup sugar

2 eggs

1 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

10 - 12 ripe apricots

1/4 cup sugar

2 tablespoons cinnamon

4 tablespoons butter, melted

Line a 9" square baking pan with parchment paper, and spray with nonstick spray.

Preheat oven to 375*.

Combine softened butter, 1/2 cup sugar, and eggs.

Add flour, baking powder, salt, vanilla and almond extracts to form a smooth batter.

Spread batter into prepared pan.

Cut apricots in half and remove pits.

Arrange skin side down onto batter in pan.

Combine 1/4 cup sugar and cinnamon and sprinkle over apricots.

Drizzle with melted butter.

Bake at 375* for about 25 - 30 minutes until top is golden and edges are bubbling a little.

Serve warm or at room temperature.

About 9 servings

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