Apricot-Blueberry Cake to Pass Around Town

What's Going on Today: Catching up with old friend's on vacation, morning at the beach, long overdue laundry loads.

Naptime Goals: Make two Apricot-Blueberry Cakes for friends I haven't seen in way too long, finish (or, at least, attempt to) laundry and last chapter of awesome book.

Tonight's Menu: Going out to dinner with my family.

Parenting Lesson of the Day: When the kids you used to babysit start babysitting your own kid, you start to feel old.

I did a lot of baking two weeks ago in Cooperstown. It was so nice being at home with more helping hands. Since I didn't have to pay as much attention to things like house chores and major grocery runs, I was free to bake and cook for entire naptimes. So, like any mother who has learned to seize any free moment with the tenacity usually reserved for Target coupons or a cheap happy hour, I did just that. I think my poor mother has been stocking up her pantry ever since I left!

My friend Barbara and I were in the midst of one of our typical email correspondences the other week when she reminded me of this Rhubarb-Almond Cake. The recipe originated with her and she constantly makes it with other fruits. Without any of the favored red stalks on hand last month, she gave it a try with apricots and blueberries instead. A happy combination of bright citrus and tart berry flavors, it was a hit with her family as I was sure it would be with mine.

Since visiting Cooperstown in the summer often means reunions galore I decided to make two of these cakes. One for my family (after all, we have to sample some, don't we?) and one for the summer family I used to babysit. Making the cake is a simple one bowl affair so all I had to do was double the recipe and stir for an extra minute or two. After a scant five minutes of stirring and chopping everything was ready. They were popped in the oven while I went to change the laundry and snag ten minutes on the porch.

The cakes were gorgeous fresh out of the oven. Fragrant and golden, it was actually a little tough to part with one. In fact, I almost didn't since it turns out I didn't butter my cake pan well enough. Thankfully my good friends weren't at all perturbed when I gave it to them still in the pan, with a note asking them to return the pan when they were finished. (Next time I'll line it with parchment paper.) From the sounds of the thank you's on the other end of the phone when they called the next day, I don't think they minded the presentation one bit.

Apricot-Blueberry Cake 

adapted from Rhubarb Almond Cake

1 c. sugar, plus more for sprinkling
1 c. all-purpose flour, sifted
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 t. pure almond extract
3/4 c. chopped apricots

1/2 c. fresh blueberries

1. Preheat oven to 350ºF. Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick line the bottom of the pan with parchment paper.

2. Scatter fruit evenly on the bottom of the pan and set aside.  

3. Mix first five ingredients in a large bowl until fully combined.  

4. Pour batter over fruit in the cake pan and sprinkle top lightly with sugar, this will make a nice crust.  

5. Bake for 40-45 minutes or until cake tester comes out clean.

Naptime Notes:
Naptime Recipe Props: I don't know if there is a simpler cake in the whole world. It is delicious everytime, no matter what fruit you use. This fall it will be great with apples, or plums!
Naptime Stopwatch: The batter of this cake takes about 5 minutes to prepare and about 40 minutes to bake.
Naptime Reviews: My daughter loves this cake and didn't flinch at the blueberries, not a favorite of hers.