Around the World in 80 Foods: Austrian "Marillenkuchen" Apricot Cake!

Okay, folks...my mouth is literally doing cartwheels as I type this riveting new blog post with one very sticky, crumb-covered hand, and shovel giant spoonfuls of this recipe into my gaping maw with the other! My dear friend Tanya shared this recipe with me after much crooning, bawling, cajoling, pleading and threatening on my part! (She positively REFUSED to let me include it in her adventures recorded in the anals of When the Lion Roars! I can't for the life of me understand why!)

Anyway, this recipe she obtained from one her escapades into Austria, after which she came home to her family's ranch on Dreamer's Creek and subsequently "tweaked" it to fit her rustic, pioneer style of cooking and wood-fired oven! Anyway, I am sure that once you all indulge in this fantastic dessert...you will NEVER be the same!

For the cake: 

3/4 -1 cup apricot nectar (preferably with little or no sugar added!)

1/2 cup packed brown sugar

2 cups flour

1 tsp lemon or orange zest

1 Tbsp. pure vanilla extract

a heaping 1/2 cup plain Greek yogurt

2 eggs

100 ml. oil or butter

1 Tbsp. baking powder

pinch of salt

pinch of cinnamon

For the sauce:

1 egg

1/4 cup or more apricot nectar

heaping 1/4 tsp. cinnamon

1/2 Tbsp. flour

2 Tbsp. butter

1-1 1/2 tsp. vanilla extract

For the cake, combine all of the dry ingredients in a bowl. In a separate bowl combine the eggs, oil, yogurt, vanilla and apricot nectar. Stir gently into the dry ingredients until combined. Grease a 9-10 inch cast iron skillet (med-large) and pour your batter into the skillet. Bake in a 375 degree oven for 35-40 minutes (please note that this may vary upon the elevation at which you live...as I live on a mountain top, I always have to adjust for that!) until a toothpick inserted in the middle comes out clean but not SUPER dry! (You're all great cooks...you can figure it out! LOL)

For the sauce, combine all of the ingredients and cook over med-low heat until thick...STIRRING CONSTANTLY to prevent it burning on the bottom. After your cake is out of the oven and been given a little time to cool, approximately 5-10 minutes, spread your sauce over the top of your cake and garnish with fresh apricots if desired! Enjoy!