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Heat the butter in a large skillet (in this pan it will cook the cake) over moderate heat. Reduce heat to low and sprinkle brown sugar evenly over butter, cook for 3 additional minutes. Remove the pan from the heat.
Take the apricots and cut in half. Arrange the apricots over the butter.
In a deep bowl, mix flour, baking powder, yeast, and salt.
Beat the butter, sugar and extracts with an electric mixer at medium speed until the dough is fluffy, 2 to 3 minutes. Add the eggs 1 at a time, and then beat until the mixture is creamy and has doubled in volume, 2 to 3 minutes.
Preheat the oven to 180 degrees centigrade.
In a bowl, mix the milk with the lemon juice.
Reduce the speed of the blender and add the flour mixture, and the milk with lemon, beat for 3 more minutes.
Pour the dough over the pan with the butter and the apricots and spread evenly with a spoon.
Bake the cake for 40 to 45 minutes or until the stick comes out clean.
Remove the cake from the oven and with great caution put a plate on it and turn the cake to remove from the pan.
PRESENTATION
Serve with a vanilla ice cream.
TIPS
Excellent cake to accompany a coffee with friends.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(2)
Rocío Delgado Morelos
05/11/2014 10:19:21
La prepararé , se antoja.
Una receta muy original.
Esmeralda Witron
16/02/2013 08:30:38
delicio
ninguna
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