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Almond Apricot Cake

3 apricots, pitted and diced
1 cup flour
1 cup sugar
½ cup melted butter
1 tsp almond extract
1 tsp vanilla extract
2 eggs, beaten


Preheat oven to 350˚F.

Scatter the apricots on the bottom of a 8 or 9 inch spring form pan. (You can use a round cake pan if you don’t have a spring form, its just a little more difficult to keep it from cracking when you remove it.)

In a bowl, mix together the melted butter, flour, sugar, beaten eggs, and almond & vanilla extracts using a fork, just until mixed.

Pour this over the apricots to cover them.

Bake for 25-35 minutes until light golden brown on top and a toothpick inserted in the center comes out clean.

Remove from oven and run a knife around the edges to loosen it from the pan and transfer to a wire cooling rack.