Apricot Bake - cooking recipe

Ingredients

1/2 cup unsalted butter, at room temperature
1 1/3 cups granulated sugar + 2 tbsp
1 tsp vanilla extract
2 None eggs
1/2 cup self-rising flour, sifted
1/2 cup sour cream
8 None ripe apricots, halved, pitted
1 tbsp lemon juice
1/3 cup sliced almonds
None None powdered sugar, for dusting

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line a 7x11 inch rimmed baking tray with parchment paper. Grease parchment paper. Cream butter and 1 1/3 cups sugar until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Fold in flour and sour cream, alternately, beginning and ending with flour. Transfer to prepared pan, smooth top and bake for 15 mins.
Meanwhile, toss apricots with lemon juice and remaining sugar. Arrange over partially cooked cake. Sprinkle with almonds and bake for another 20-25 mins, until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar, cut into squares and serve.