Apricot Snack Cake Recipe

Ingredients for Apricot Snack Cake

• All Purpose Flour
• 1 ½ cups granulated sugar
• 1 cup (2 sticks) unsalted butter
• 2 teaspoons baking powder
• 1 cup milk
• Eggs
• 1 teaspoon vanilla extract
• Fresh Apricots

How to Make Apricot Snack Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour and 1 ½ cups granulated sugar.
3. Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
4. Set aside ¾ cup of the crumb mixture for topping.
5. Add 1 cup milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, and 4 large egg yolks to the bowl.
6. Mix until just combined.
7. In a separate bowl, beat 4 large egg whites until stiff peaks form.
8. Gently fold the egg whites into the batter.
9. Add 1 ½ cups chopped fresh apricots (or other fruit) to the batter and fold gently to combine. (Optional: Omit fruit for a plain cake)
10. Pour batter into the prepared pan.
11. Sprinkle evenly with the reserved crumb topping.
12. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let cool completely before serving with whipped cream or ice cream.