Ok, I'll first admit I'm not a baker. I enjoy baking, but that doesn't make me anywhere near someone who could call themselves a baker. I don't know a lot of tricks, I almost always need to see the recipe because I don't bake anything often enough to remember everything exactly, and I don't know the science behind why things work the way they do. What I mean by that is I don't know a lot of things I would expect professional bakers to know, like why baking soda is better than baking powder or when I'd use either one, how the number of eggs in a recipe changes the dessert, or why sometimes it's melted butter and sometimes it's softened butter.
This week, however, I decided to experiment on one of our favorite recipes: Apricot cake. The recipe called for melted butter so I made two cakes, one with melted and one with softened butter. The end result? The one with melted butter had more moisture in it and the one with softened butter had a more crumb-like consistency. I like them both. My husband prefers the one that's got more of a crumb to it. But that's good to know! I learned something!
Want to try the cake? Recipe below!
Ingredients:
- ~15 apricots chopped up
- 1 1/4 c flour (I use gluten free) and 1/2 cup almond flour (you probably can use 1 1/2 cup flour if you don't want to use both flour types)
- 1 tsp baking powder
- pinch of salt
- 1 1/4 c sugar
- 12 tbsp butter (melted or softened! you pick!)
- 1/4 tsp almond (a little more if you're not using the almond flour)
- 4 eggs
- 1/3 c milk (I use unsweetened oat milk)
- Preheat oven to convection bake 350 degrees F
- Chop apricots
- Mix flour(s), baking powder, and salt in a bowl, set aside
- Mix butter, milk, sugar, and almond extract in a bowl
- Add wet ingredients to dry ingredients
- Add in chopped apricots
- Pour into pre-greased cake pan
- Bake 40-45 min (probably closer to 50-60 min if not using convection bake)
- Let cool and enjoy!
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