Apricot Sheet Cake
Variations: Can make with plums or cherries, or bake in regular cake pans.
1 C apricot puree (about 6-8 apricots)
2/3 C sugar
1/2 C sparkling water or sparkling fruit water
7 T canola oil
2 1/3 C flour
4 tsp baking soda
20-24 small apricots, halved (or 12 large, quartered)
2 tsp powdered sugar
toasted almond slices
Use a food processor to blend de-stoned apricots into a puree.
Whisk together puree, sugar, and oil. Add sparkling water (can use sparkling apple or peach or lemon water if you don't have plain) and mix.
Mix together the dry ingredients. Pour into wet batter and mix.
Line baking sheet with parchment paper and spread batter onto sheet. Cut apricots and lay along the top, flesh up / skin down. Use a lot of fruit! Optionally, add almond slices (forgot to do that this time, but will next time).
Bake at 350 degrees for 25-30 minutes. Fresh out of the oven, sprinkle with powdered sugar.