Apricots are here and I’m so happy. As I’ve said before, my baking style definitely favors a more relaxed during the spring and summer months. I love simple recipes with ingredients at the peak of their season, and these apricots in this straightforward cake are certainly no exception. The recipe comes from Melissa Coleman’s new book, The Minimalist Kitchen, and it’s perfect for this time of year.

Melissa's original recipe included toasted almonds ground up and added to the cake, but as much as I love almonds, this cake was going to enjoyed by those who have nut allergies so I made a few changes. In place of the almonds I used some spelt flour, which worked out quite perfectly.

Remember, this cake is incredibly simple to make. And the combination of fresh apricots and buttery cake come together in the most beautiful way—one entirely appropriate for celebrating the arrival of apricots.

Apricot Cake

Slightly adapted from Melissa's book, The Minimalist Kitchen

2 cups apricots, cut into 1/2 inch slices

1 3/4 cup all purpose flour

1/4 cup spelt flour

1 tsp baking powder

1/2 tsp kosher salt

3/4 cup unsalted butter, room temp

1 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

1/2 cup whole milk

sprinkle of powder sugar

Equipment: Standing mixer, 10-inch removable bottom tart pan, baking sheet

Heat the oven to 350°F. Place a 10-inch removable bottom tart pan on a baking sheet. Set aside.

Whisk together both flours, baking powder, and salt in a medium bowl. Set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and beat on low for about 5 minutes. Add the eggs and vanilla and increase speed to medium. Mix until everything is evenly combined.

While the mixer is on low alternate adding the milk and the flour in three increments, mixing until just combined. Stop the mixer and use a spatula to scrape down the sides, and folding any unmixed parts into the batter until incorporated.

Pour the batter into the prepared pan. Smooth out the top with a spatula and place the sliced apricots in desired fashion on top, barely pressing into the cake. Bake the cake for 50 min to 1 hour or until cooked through. If the edges brown too quickly (wasn't a problem for me) simple tent a piece of foil over the top of the cake and continue baking.

Place the cake on a cooling rack for about 1 hr before removing from the tart pan. Dust the cake with powdered sugar, slice, and serve.

Melissa notes this cake is best served within 2 days of making. Store lightly covered at room temperature.