A simple one-bowl cake that bakes into a rich custard like cake with sweet roasted apricots and caramelized sugar finish.
Preheat oven to 350 degrees. Grease 9 inch round springform baking pan.
Beat butter and 1 cup sugar until light and fluffy.
Add eggs, one at a time, until fully incorporated.
Stir in vanilla extract.
Add flour, baking powder, and salt to mixture and stir until just combined.
Pour in buttermilk, once again stirring until just combined.
Pour batter into pan and layer with sliced apricots. Sprinkle remaining ¼ cup sugar over apricots.
Bake cake for 35-40 minutes, or until a toothpick is inserted and comes out clean.
Cool cake completely before serving. Serve with a dollop of whipped cream, if desired.
This recipe has been slightly adapted from Foodtasticmom 's French Strawberry Cake.