Earl's Apricot Cake

Ingredients for 1 servings:

• 250 g margarine or butter
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 1 packet of pudding powder (vanilla flavor)
• 6 tbsp milk
• 350 g flour
• 1 packet of baking powder
• 1 can apricot(s) or peaches, drained
• Fat for the mold
• Breadcrumbs for the form
• possibly powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cakes or muffins with apricots or peaches

Beat the fat until fluffy. Add the sugar, salt, and vanilla sugar. Beat in one egg at a time. Mix the pudding mix with the milk and mix into the batter. Combine the flour and baking powder and fold in. Pour the batter into a greased and breadcrumbed 28 cm springform pan. Drain the fruit and spread it on the batter. Bake the cake in a preheated oven at 175°C for about 60 minutes. Remove from the oven, let cool, and sprinkle with powdered sugar, if desired. If you want to bake the cake as muffins, the batter makes enough for 24. Quarter the peach halves and use one peach per muffin. The baking time is reduced to about 45 minutes at 175°C.