The trees were full of beautiful, juicy apricots and it was my mission to make an anytime snack cake that my sweet- toothed/health conscious husband would enjoy. With some quick modifications, this cake was a hit and the recipe was super easy.
1 teaspoon of vanilla bean paste or 1 scraped vanilla bean or 1 teaspoon pure vanilla extract
Juice and zest of one lemon
1 cup chopped fresh apricots
1 1/2 cups all purpose flour
3/4 cup sugar (or stevia blend or splenda blend that equals 3/4 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup Egg Beaters (or one egg)
1 cup vanilla yogurt (lactose free or milk yogurt; Greek style ok)
3 tablespoons melted butter
2 tablespoons honey
at least 1 cup chocolate chips
Step 1: How To: Juicy Apricots!
Preheat oven to 350 degrees and spray an 8" square baking pan with non-stick spray. If using a vanilla bean, scrape the seeds of the pod (or add the vanilla extract) into a bowl with the zest and juice of the lemon. Add the chopped apricots, along with the sugar (or substitute equivalent to 1 tablespoon sugar). Stir all together and set aside for about 15 minutes so the apricots start to soften and the juices start to come out.
Step 2: How To: Dry and Wet Ingredients
Combine the flour, sugar (or equivalent substitute), baking powder, salt, cinnamon, and nutmeg into a separate bowl.
In the bowl of your electric mixer, combine beaten eggs (or equivalent substitute) with yogurt, melted butter and honey. Add the flour, etc. (the dry ingredients) into the wet ingredients, beating slowly. Add the diced apricots and chocolate chips, mixing slowly until just combined.
Step 3: How To: Last Step
Pour batter into the prepared pan, spreading around the bits of fruit and chocolate chips if need be. Bake for 30-35 minutes, checking if done when top is lightly browned and a toothpick or cake tester ( or fork or knife) comes out clean.
Serve at room temperature. Wrap any uneaten cake and store in fridge.