8.16.2012

Buttermilk Cake with Fresh Apricot Compote


The fresh apricots I found in the market a while back were still pretty firm, so making a compote with them was the way to go. 
The cake is a Maida Heatter recipe. I've found that making it in one loaf pan is a mistake. Way too small. Unless you halve the recipe, divide it into two loaf pans and adjust the cooking time. You can also make it in a tube pan. 
I often keep one of these loaf cakes in the freezer; if company arrives unexpectedly (or if you just don't want to turn the oven on) there it is, ready to go and you can use any fresh fruit you have on top. But the tart apricots balance the sweet cake perfectly. Add a little whipped cream on top.

Buttermilk Loaf Cake

From Maida Heatter's New Book of Desserts



Ingredients:
finely grated rind of 2 or 3 large lemons 

3 cups sifted all-purpose flour 
1/2 teaspoon baking powder
1/2 tsp. baking soda 
1/2 tsp. salt 
2 sticks unsalted butter, softened
2 cups granulated sugar 
4 eggs, large  
1 cup buttermilk

Method:
Preheat oven to 350° F. Butter a 9x3 inch tube pan, line with paper, butter paper, dust with bread crumbs, or butter a 10 by 5 by 3 inch loaf pan and sprinkle it with bread crumbs. (I use two loaf pans) Shake out excess.
Sift flour, baking powder, baking soda and salt,and set aside. In a large bowl of an electric mixer, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 additions and buttermilk in 2 additions, scraping bowl with spatula, beating only until smooth. Remove from mixer, and stir in the lemon rind. Turn into pan, rotate the pan briskly in opposite directions to level top. Bake 75 minutes until cake tester comes clean. Let cake stand in pan for 5 minutes, invert on rack, and remove paper. 



Apricot Compote

Ingredients:

1/2 a vanilla pod ( I used a teaspoon of vanilla bean paste)
1/2 cup sugar
1/4 cup water
1 lb fresh apricots, quartered and pitted
1 teaspoon fresh lemon juice, or to taste

Method:
Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod.


33 comments:

  1. I love the look of apricots..just right to me..This looks and sounds really good Barbara!

    ReplyDelete
  2. YOu know, my mom did a buttermilk cake... terribly midwestern, isn't it? I can't remember if it had any citrus quality to it but do remember we had fruit and ice cream (or cool whip) on it and loved it!

    I should try this and see if it's similar.

    ReplyDelete
  3. I have a buttermilk pound cake recipe from my mother that we love. We love apricots but it is rare to find them delicious enough to eat out of hand around here. I love the idea of a compote for this cake. I'm bookmarking the whole recipe!!

    Best,
    Bonnie

    ReplyDelete
  4. Delicious! A perfect combination.

    Cheers,

    Rosa

    ReplyDelete
  5. Every time I go the office the apricots fall down all around me. I really need to spend my lunch hour picking some, but it is such an ancient tree and I need a ladder.

    ReplyDelete
  6. I've never had anything other than buttermilk pancakes or biscuits. I want to try this!

    ReplyDelete
  7. I could eat this cake on its own. Although, I'm sure the compote makes this perfect!

    ReplyDelete
  8. The buttermilk cake has a really fine and smooth crumb. Delish with apricot compote.

    ReplyDelete
  9. I've never had a compote!

    ReplyDelete
  10. would love to pop over for tea and cake with you :-)

    ReplyDelete
  11. HI!!!
    Your cake and toppings look divine!!!!I love apricots so this would be a great dessert for me!!!
    your lovely treats thrill me!!
    Thanks so much for popping in and saying HI!!
    Hugs 2 U,
    jamie

    ReplyDelete
  12. Apricots are a favourite so this cake would be welcomed with open arms :D
    yum!

    Cheers
    Choc Chip Uru

    ReplyDelete
  13. oh i love for desserts like this! it looks wonderful!

    ReplyDelete
  14. What a delicious combination! I love apricots and this compote sounds wonderful, Barbara. The buttermilk cake sounds like it would be delicious for breakfast too :)

    ReplyDelete
  15. I'm with the previous commenter--that sounds like a delicious breakfast nosh!

    ReplyDelete
  16. I'm always happy to find a new recipe for apricots. They are one of my favorite fruits and are in season right now. I agree with keeping a cake in the freezer for unexpected company.

    ReplyDelete
  17. What a beautiful and simple loaf. I love using buttermilk in baking and this is such a diverse base. Perfect for this season of fruit! Love the topping and can thing of so many more! YUM!
    :)
    V

    ReplyDelete
  18. I have a buttermilk in my fridge and I was wondering what to do with it! This cake looks like the perfect thing to use it to! With the compote looks so luscious!

    ReplyDelete
  19. Oooooo... Apricot compote is delicious. I have been making it quite a few times this summer. It goes so well with cakes and even pancakes and waffles! And i am sure they taste mind blowing with this buttermilk cake ;)

    ReplyDelete
  20. Buttermilk cake is always lovely, and apricots sound like a perfect way to top it. I love the idea of keeping a spare cake in the freezer, but it's so tempting to eat it immediately!

    ReplyDelete
  21. Gosh, this sounds really tempting but fresh apricot is quite pricy over here.
    Hope you're having a wonderful weekend,Barbara.
    Blessings
    Kristy

    ReplyDelete
  22. I hardly ever think to make things with apricots. Beautiful cake Barbara.

    ReplyDelete
  23. I don't eat apricots a lot, but this looks awesome!

    ReplyDelete
  24. A lovely & tasty creation, Barbara! :)

    I love the compote the most! Yumm!

    ReplyDelete
  25. Buttermilk adds such a nice flavor and such a tender crumb - a cake like this could be the base for so many different kinds of compotes.

    ReplyDelete
  26. i've only ever eaten dried apricots, and i am not a fan. fresh is probably much tastier, especially if it's atop a slab of cake!

    ReplyDelete
  27. I like to keep a last minute dessert on hand for guests as well or just sudden late night cravings ;-)

    ReplyDelete
  28. apricot compote.
    excellent idea.
    i would love to give that a go.

    ReplyDelete
  29. I love this idea! The buttermilk cake sounds divine and the compote so luscious. Have a fabulous trip!

    ReplyDelete
  30. I love fresh apricots. The cake looks delicious!

    ReplyDelete
  31. Apricot compote and a Maida Heatter cake recipe with buttermilk?

    No doubt, all is right with the world.

    ReplyDelete
  32. I have to admit that I discovered buttermilk quite recently, thanks to you, American bloggers! and now I became addicted..so I'm trying this recipe with the idea of incorporating that (with your permission) to my cake business..

    ReplyDelete
  33. of course I would like a whole cake, it looks moist and really delicious!

    ReplyDelete

LinkWithin

Related Posts with Thumbnails