Ingredients

For the Topping:

• 4 tablespoons / 55 grams unsalted butter, melted, plus more for greasing
• Flour, for dusting
• ½ cup / 110 grams light or dark brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 8 medium apricots, rinsed and dried (about 1 pound)

For the Cake:

• 1 cup / 130 grams all-purpose flour
• ½ cup / 55 grams almond flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 6 tablespoons / 85 grams unsalted butter, at room temperature
• ⅔ cup / 135 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ½ cup / 120 milliliters whole milk

Preparation

1. Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and ¼ teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
2. Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
3. Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don’t fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
4. In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
5. Add ⅓ of the flour mixture, then ½ of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
6. Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn’t jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
7. Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it’s also delicious at room temperature.

NYT

Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup sliced almonds, crushed
• 1/4 cup rolled oats
• Pinch of salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1 cup low-fat plain Greek yogurt
• 2 large eggs, lightly beaten
• 1/4 cup sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 cup warmed apricot preserves

Preparation

Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.

Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.

Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

Food & Wine

Ingredients

• 1 c. fine- or medium-grain bulgur
• 1/2 c. chopped dried apricots
• 1 c. boiling water
• 1 c. chopped fresh parsley
• 3 tbsp. finely chopped fresh mint
• 1/2 c. shelled chopped pistachios
• 1/3 c. olive or pistachio oil
• 3 tbsp. orange juice or white wine vinegar
• 1/4 c. minced red onion
• 2 tbsp. thinly sliced green onion
• 3/4 tsp. coarse salt
• 1/4 tsp. fresh ground pepper

Preparation

Combine bulgur and apricots in a bowl. Add boiling water and let stand 30 minutes or until liquid is absorbed. Add remaining ingredients and toss gently to mix.

Eat, Drink, and Be Healthy

Ingredients

• Pastry dough / Pie crust
• 2 lbs fresh apricots [or any other fruit-pie fruit]
• 1 stick unsalted butter
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon grated nutmeg

Preparation

Preheat oven to 400ºF with rack in lower third.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill pie shell in freezer 15 minutes.

Meanwhile, pull apricots (with skins) apart into halves, discarding pits. Melt butter in a small heavy saucepan over medium heat, then stir in sugar, flour, and nutmeg and remove from heat. Cool mixture until firm enough to crumble, 10 to 15 minutes.

Put apricots in pie shell and crumble butter mixture over them. Bake pie, with a foil-lined baking pan on rack below it (to catch drips), 10 minutes.

Reduce oven temperature to 350ºF and continue to bake until top is golden, 50 minutes to 1 hour more.

Cool pie to warm or room temperature on a rack.

Gourmet.com

Ingredients

• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1 stick butter, softened
• 1 large egg
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp mace
• 1/2 cup chopped pecans, lightly toasted
• 1/4 cup dried apricots, diced
• 1/4 cup dried cranberries
• 1 1/2 cup old-fashioned oatmeal

Preparation

Preheat oven to 350º. Cream together the sugars and butter. Add the egg and vanilla and mix well. In a small bowl, mix together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture a bit at a time, mixing well after each addition. Mix together the pecans, apricots and cranberries in the bowl that used to hold the flour. Alternate adding the oatmeal and the fruit/nut mix to the batter, mixing well after each addition. Form walnut-sized balls of dough and place on ungreased cookie sheets. Flatten the cookies slightly with your hands. Bake for 6 minutes and the flip the cookie sheets from front to back and top to bottom if baking with two sheets at once. Bake and additional 6 minutes. Let cool on a tray. Keep the dough in the refrigerator between batches.

Penzeys