Summer’s fruits are in full effect! Stone fruits and their derivatives are everywhere on restaurant and bar menus, so why not share a recipe here today? Apricot jam is one of the spreads usually on hand. The sugar level is perfect with a slight hint of tart, and it goes well with sweet and savory dishes. Adding it to a simple pound cake recipe seemed like an easy way to incorporate a favorite ingredient into a simple dessert.
This pound cake incorporates a bit of whole wheat flour, which adds a very subtle, nutty flavor. The buttermilk adds a little more tang and helps maintain moisture. The use of orange and lemon zest contribute to the citrus flavor and aroma, as well. Plus, they complement the apricot jam, which becomes sweeter and gooey in the center of each slice. The cake is a great base for experimentation with other jams. Any stone fruit would work well here–peaches, plums, cherries, nectarines! Enjoy a slice with a cup of tea, and you have a great summer evening dessert.
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking soda
- 2 eggs, lightly whisked
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup plus 2 tablespoons buttermilk
- 5 tablespoons salted butter, melted
- Zest of l large lemon
- Zest of 1 small orange
- 1/4 cup apricot preserves
- Spray a 9″x5″ loaf pan with floured baking spray. Set aside. Preheat the oven to 375 degrees.
- In a large bowl, whisk both the flours, salt and baking soda. Set aside.
- In a medium bowl, whisk together the eggs and sugar until combined. Add the vanilla, buttermilk, butter, lemon zest and orange zest. Whisk until smooth.
- Scrape the wet ingredients into the dry ingredients, and stir until combined.
- Pour a little less than 2/3 of the batter into the prepared loaf pan. Place the apricot preserves in a line down the middle of the batter. Top with the remaining batter, lightly spreading to cover all edges.
- Slide the loaf pan into the oven, and bake for 60-65 minutes. Rotate halfway through cooking. The top should be dark golden brown. Use a toothpick or cake tester to make sure it is fully cooked through. Cool in the loaf pan for 15 minutes, then remove and rest on a cooking rack.