When Mike and I visited my parents in Virginia this Easter, my mother was struggling to come up with the perfect dessert to serve after our long holiday meal. She wasn't struggling in the sense that she is not a good baker (she is) or that she did not have a plethora of recipes to try (she does), but I imagine quite like myself, sometimes the endless availability of beautiful desserts in every magazine and Pinterest can overwhelm one's excitement to actually create something new.
As I sipped my milky coffee and kept an eye on the pasture outside for the cows to begin grazing for the day, I thought through some of my favorite recipes from her file. Something simple, something she could whip up quickly without too much fuss so we would still have time to catch-up over after a few afternoon glasses of wine.
This cake fit the requirements perfectly. Incredibly easy to create, but don't be fooled - the crumb is unbelievably moist, while the apricot juice adds an extra later of flavor while expertly balancing the sweetness. All that and it is one of the most beautiful cakes to grace the top of a cake stand. Get your forks ready.
