Hungarian Apricot Cake (Sárgabarackos Pite)
Sárgabarackos Pite, or Hungarian Apricot Cake, is a delicious dessert that is popular in Hungarian cuisine. This sweet treat is perfect for enjoying with a cup of coffee or tea, and it's a great way to showcase the flavors of fresh apricots.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 kg fresh apricots, pitted and cut into wedges
- 1/4 cup apricot jam
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Add the cold butter to the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the dough to the prepared cake pan and press it evenly into the bottom and up the sides.
- Arrange the apricot wedges on top of the dough in a decorative pattern.
- Bake for 35-40 minutes, or until the crust is golden brown and the apricots are tender.
- Warm the apricot jam in a small saucepan and brush it over the warm cake.
- Allow the cake to cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Fat
- 10g
- Protein
- 4g
Supplies
9-inch (23cm) round cake pan Whisk Large bowl Small saucepan
Tools
Oven Cake pan Baking brush
Serving suggestions
Serve the Sárgabarackos Pite with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Tips & tricks
For the best flavor, use ripe, fresh apricots when making this cake.
Cost
$15