Aprikosenkuchen...

this is another kuchen...a different recipe this time...I was happy that it was not necessary to haul out the mixer...just a large bowl and whisk was all it needed....how many times getting out the mixer has stopped me from making something delicious? well I couldn't tell you.....some day in the kitchen of my dreams, I will have a mixer that just pops up onto the counter like magic...poof!

Aprikosenkuchen

•10 Tablespoons Butter, Softened
•⅔ cups Sugar
•1 teaspoon Vanilla Extract
•3 whole Eggs
•1 Tablespoon Lemon Zest, About 1/2 Lemon Worth
•2 cups Flour
•2 teaspoons Baking Powder
•½ teaspoons Salt
•¼ cups Buttermilk or plain yogurt
•12 apricot halves and assorted berries
 1/4 cup of apricot jam thinned a little with juice of 1/2 lemon
•1/4 cup of coarse sugar for garnish
 1/4 cup of toasted sliced almonds (optional)

Preheat oven to 350 degrees and spray an 11″ springform pan with non-stick spray.

Cream the butter with sugar and vanilla. Beat in eggs, one at a time. Mix in lemon zest.
In a separate bowl, sift together the flour, baking powder, and salt. Beat into the egg mixture until combined. Add in buttermilk and continue mixing until incorporated.
Spread the batter into the baking pan. Place the apricots on top, cut side down in a circular pattern until the entire top is covered. You may not use all the apricots, depending on size. decorate with a few berries (optional) Bake for 40-45 minutes, being careful not to over bake. Let cool completely, using a pastry brush, brush the top with thinned apricot jam and sprinkle with coarse sugar and the toasted almonds. Served with hot tea!

here is the ingredients, minus the baking powder,

                                                               (I forgot to get it out)

whisk butter and sugar and 1 egg at a time...check out the egg action!

zest of lemon....

sifted flour, baking powder and salt....

mix it all together and add the yogurt.....mix again and spread in your springform pan...

decorate the top with fruit....apricot halves, raspberries and a few blueberries....I am sure this recipe would work with almost any fruit on top.....

bake and cool slightly before taking it out of the pan....

brush the top with the apricot jam glaze and sprinkle with coarse sugar and toasted almonds.....and/or a slight dusting of powdered sugar.....

bottom left to right, Aunt Dorothy, Mother, Aunt Janet...top Aunt Rosie, Aunt Evelyn

and deliver to your mother and aunts!..... They are having a sister vacation, this year right in our town. They are staying at my great Aunts house, over looking the Tacoma waterfront... Aunt Wowie..... passed away 11 years ago...everything in the house is just as she left it and very vintage! See in the back, at the table to the right?  There was a tea party set up for their arrival, with a note from my deceased aunt and dearly departed grandmother, written just for them....so cool!

Isn't this beautiful? They left the table set, as they had found it, so anyone coming over could see it....The note left for them, said they each got to take a cup and saucer home as a keepsake from Aunt Wowie....they are so lucky!

Cheers to Happy  !!