Buttermilk cake with apricots

Ingredients for 1 servings:

• 200 g butter, soft
• 180 g sugar
• 1 tbsp, heaped vanilla sugar
• 6 eggs
• 1 lemon(s), juice
• 350 g flour
• 1 packet of baking powder
• 200 g buttermilk
• 1 can apricot(s), approx. 425 ml each
• some powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick, easy

Drain the apricots and slice them. Preheat the oven to 180°C (top/bottom heat) or 170°C (fan). Cream the butter, sugar, and vanilla sugar together in a food processor or with a hand mixer until creamy. Gradually add the eggs and lemon juice. Sift in the flour and baking powder. Finally, stir in the buttermilk. Spread the creamy, thick batter onto a deep baking sheet lined with baking paper (approx. 25 x 35 cm or 25 x 30 cm) and scatter the fruit over it. Bake the cake on the middle rack for about 20-25 minutes until golden brown. Let the buttermilk cake cool slightly and dust with powdered sugar. Tip: You can of course use other fruit instead of apricots, such as tangerines or peaches.