Apricot Slice

This recipe, from Bill's Open Kitchen, is for a delightful, not too sweet, apricot tea cake. Made with fresh apricots, it is a true summer time treat.

1 1/2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
a pinch of salt
3 eggs
1/4 cup milk
2 teaspoons vanilla extract
6 1/2 ounces butter, softened
10-14 apricots, pitted and halved
2 tablespoons additional sugar

Preheat the oven to 315 degrees. Grease a 9-by-13 inch baking pan, and set aside.

Sift flour, sugar, baking powder, and salt into a large bowl. Make a well in the center. Place eggs, milk, and vanilla in another bowl, mix to combine. Pour the egg mixture, and the butter, into the well of dry ingredients and beat for 2 minutes, or until smooth. Spread the mixture into the prepared baking dish.

Push the apricot halves, cut side up, evenly into the batter, in approximately 4 rows of 7. Place the cake in the oven and bake for 20 minutes. Remove from oven, sprinkle additional sugar over cake, and bake for another 20 minutes, or until a toothpick comes out clean.

Cut into fingers with 2 apricot halves per slices, and serve.