Ingredients
Scale
- 1/2 cup butter, melted
- 8 – 16 fresh apricots, pitted and cut into quarters or eighths (use 8 if your apricots are large, 16 if they are small … I used 16)
- 1/2 cup sugar
- 3 – 6 tablespoons chopped candied ginger
- 1/4 cup whiskey (or ginger liqueur)
- 2 teaspoons real vanilla extract
For the batter:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 F. Spray 2 pie pans with cooking spray. Pour in the melted butter and tip the pie plate from side to side to cover all of it with butter. Use a brush to coat the edges of the pie plate with butter. Set aside.
- In a smaller mixing bowl, mix the apricots with the sugar, candied ginger, whisky and vanilla. Let this mixture sit while you make the cake batter.
- In a larger bowl, mix together the flours with the sugar and baking powder, ginger and cinnamon, then add the milk and stir just until the batter is smooth, with no lumps.
- Pour half the batter into the center of each of the pie pans and let it spread out on its own.
- Spoon the apricots over center of the batter, dividing between the two plates, leaving about 3/4 inch “space” around the edges of the pie plates.
- Bake for 40-45 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from the oven to a wire rack to cool for about 10 minutes before scooping it up to enjoy.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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