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Makes
one 9-by-9-inch cake
Author Notes
This recipe is a variation on my grandma's renowned oil cake with plums and walnuts —Cara Eisenpress
Ingredients
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1 cup
neutral oil, like safflower
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1 13/4 cups
sugar
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3
large eggs
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2 cups
flour
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1 teaspoon
salt
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1 teaspoon
baking soda
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1 teaspoon
cinnamon
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1 cup
pecans, coarsely chopped
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8 ounces
plump dried apricots, halved
Directions
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Oil a 9 x 9-inch baking pan and line with oiled parchment paper. Preheat the oven to 350°F.
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In a medium mixing bowl, beat the oil, sugar, and eggs.
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In a smaller bowl, combine the flour, salt, baking soda, and cinnamon. Pour the dry ingredients over the wet and fold in. Fold in the fruit and the pecans.
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Spread the batter in the pan. Bake on the middle racks for about 1 hour, or up to 1 hour and 10 minutes, until the top is crisp and brown and a toothpick or skewer inserted in comes out clean. Cool in the pan for 10 minutes, then carefully turn out onto a rack to cool.
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.
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