Apricot Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approx 26-30 cupcakes

Ingredients

• 3 ½ c. flour, all-purpose
• 1 t. baking soda
• ½ t. baking powder
• ½ t. salt
• 1 c. salted butter, softened (2 sticks)
• 2 c. sugar
• 3 eggs
• ½ c. buttermilk
• 1 ½ t. vanilla extract
• ½ t. almond extract
• ¾ c. fresh apricot puree (or jam)

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
3. In large mixing bowl cream butter, add sugar until smooth.  Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
4. Add vanilla extract and almond extract, mix.
5. Alternately add flour, puree, and buttermilk.  Mix well, until just combined - make sure puree is well integrated.
6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
7. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 22-25 minutes.
8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
9. Batter does not rise significantly.
10. Frost when completely cool - Apricot Cream Cheese recommended.