Golden Apricot Buttermilk Cake

Delicious Buttermilk Apricot Cake with fresh apricots on top
Buttermilk Apricot Cake | www.foodess.com

Embracing the Unknown: From Live TV Nerves to Baking a Buttermilk Apricot Cake

Life, as they say, has a way of keeping us on our toes. Lately, my days have been a whirlwind of activity, oscillating between pressing freelance deadlines and the joyful chaos of playdates. Amidst this vibrant tapestry of daily life, I’ve also navigated a rather unwelcome running injury, which, I admit, prompted a rather extravagant pity party. But perhaps the most consuming challenge, one that truly pulled me out of my comfort zone, was preparing for a series of broadcast media appearances as a spokesperson. The thought of being on live television felt utterly daunting, consuming my thoughts for a solid week.

It’s funny how certain experiences force us to confront our deepest anxieties. For as long as I can remember, video cameras have stirred a peculiar sense of panic within me. The mere concept of being “live on air” was nothing short of terrifying. Yet, paradoxically, that very terror became my compass. It was a clear signal that this was something I absolutely *had* to do. When that profound feeling of unease bubbles up about an impending task, I’ve learned to ask myself two critical questions: Is this feeling because the task isn’t aligned with my core values? Or is it a genuine hunch that this is inherently a bad idea?

If the answer to both questions is a resounding “no,” then I recognize the urge to flee for what it truly is: fear. It’s the primal fear of the unknown, the paralyzing fear of failure, or even the whimsical fear of becoming an accidental viral sensation – picture this: “Girl sets fire to dress while making granola on TV; girl runs around fiery studio naked with spatula.” (Just insert a huge “EEK!” emoji here). Recognizing this distinction is incredibly empowering. It transforms what seems like a daunting obstacle into a remarkable opportunity for profound personal growth.

A slice of Buttermilk Apricot Cake, showing its tender crumb and apricot pieces
Buttermilk Apricot Cake | www.foodess.com

You will either step forward into growth or you will step back into safety – Abraham Maslow

Navigating the Labyrinth of Fear: Lessons from “Big Magic”

This journey into the heart of fear inevitably brings to mind a chapter I deeply cherish in Elizabeth Gilbert’s insightful book, Big Magic: Creative Living Without Fear. While it’s been several months since I last delved into its pages, and I certainly won’t do it justice by attempting a direct paraphrase, I can share the profound takeaways that resonated with me and continue to guide my approach to life’s challenges.

Gilbert’s core message, as I understood it, is that fear is not an adversary to be vanquished, but rather an ever-present companion. It is an intrinsic part of venturing into anything new, every single step we take beyond the familiar confines of our comfort zone. The more we resist its presence, the harder we try to banish it, the more potent, vocal, and insistent it becomes. This dynamic often leads to a futile battle that drains our energy and stifles our potential.

Instead of engaging in this fruitless struggle, Gilbert encourages us to cultivate a peaceful coexistence with fear. We must acknowledge its presence, accept that it will accompany us on every exciting adventure, every brave endeavor. The key is to invite it along for the ride, not as a dictator, but as a passenger. Allow fear to have its voice, to express its anxieties and reservations, but critically, do not grant it a vote. It can sit beside you, offer its commentary, but it must never be allowed to seize the steering wheel. You are the driver of your own journey, and fear is merely an observer.

Armed with this philosophy, I faced my first live television segment. The nerves were intense, robbing me of sleep the night before. But as I stepped onto that set, I remembered Gilbert’s words, allowing the fear to be present without letting it dictate my actions. And what happened? The first segment, though nerve-wracking, passed without a hitch. The subsequent second and third appearances felt like a breeze in comparison. There were no fires, no accidental nudity, not even a single spilled granola oat. It was an unequivocal #win, a testament to the power of facing what scares you.

This experience made me ponder: What are the things you yearn to do, but a lingering fear keeps you anchored to safety? What adventures await you just beyond the edge of your comfort zone? Perhaps it’s time to invite fear along, but make sure you’re holding the map.

Close-up of Buttermilk Apricot Cake, showing the browned apricot halves on top
Buttermilk Apricot Cake | www.foodess.com

The Sweet Reward: Crafting a Tender Buttermilk Apricot Cake

After a week of pushing boundaries and conquering personal fears, there’s nothing quite like the comforting embrace of a homemade treat. This tender buttermilk apricot cake became my sweet reward, a delicious antidote to the adrenaline and anxieties of public speaking. I baked it several weekends ago for a gathering at a friend’s house, and it was met with unanimous appreciation.

This cake is a true delight for the senses. Its texture is incredibly tender, almost melting in your mouth, a testament to the magic of buttermilk in baking. The top is adorned with perfectly sweet, ripe apricot halves that, once baked, transform into luscious, jammy puddles, bursting with a delightful tartness that complements the cake’s sweetness beautifully. A subtle, yet impactful, splash of almond extract in the batter elevates all the flavors, adding a layer of sophisticated warmth that makes each bite truly memorable.

Baking with apricots is one of my absolute favorite culinary endeavors. There’s something inherently charming about these delicate fruits. They not only lend a vibrant color and tangy sweetness to baked goods, but their unique texture after baking is simply divine. As they cook, they gently slump and soften, creating those wonderful jammy pockets that add both moisture and a delightful chewiness to cakes, tarts, and crumbles. Their smooth, almost silky texture when perfectly ripe is unparalleled, making them an ideal candidate for a cake that feels both rustic and elegant.

Another view of the Buttermilk Apricot Cake on a cooling rack
Buttermilk Apricot Cake | www.foodess.com

A Moment for Self-Care: The Pity Party and Beyond

Before I share the recipe for this delightful cake, can we just circle back to my aforementioned pity party for a brief moment? My running injury, while not catastrophic, has certainly put a damper on my usual routine and left me feeling a bit sorry for myself. I am currently accepting any and all forms of sympathy—hugs, decadent chocolate, or even a simple, heartfelt “aww, muffin” would go an incredibly long way. Your kindness is much appreciated! Thanks. 🙂

Life’s journey is a continuous dance between challenging ourselves, celebrating small victories, and occasionally, allowing ourselves a moment of vulnerability. This cake, born from a need for comfort and shared joy, is a perfect symbol of that balance.

Buttermilk Apricot Cake

By: Jennifer Pallian BSc, RD

A beautiful, easy-breezy apricot cake recipe made with fresh, juicy apricots that soften into tart, jammy puddles and tart buttermilk for added moisture.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Ingredients

  • 1 ½ lbs ripe apricots
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • 13.5 oz (3 cups spooned and levelled) all purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup buttermilk, room temperature
  • 3 tbsp brown sugar

Instructions

  1. Preheat oven to 350ºF (175°C). Grease and flour two 9″x2″ round cake pans, and line bottoms with a circle of parchment paper.
  2. Cut 4 of the apricots into quarters and toss gently with the brown sugar. Dice the remaining apricots. Set both aside.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
  4. In a separate, large mixing bowl, beat the softened unsalted butter with the granulated sugar on medium-high speed of a standing mixer. Continue beating until the mixture is very light and fluffy, typically for 3-4 minutes, making sure to scrape down the sides of the mixer bowl once or twice during the process.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Once the eggs are mixed in, beat in the pure vanilla extract and pure almond extract.
  6. With the mixer speed on medium-low, gradually beat in 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat this process, ending with the final 1/3 of the flour mixture. Remember to scrape down the bowl between each addition to ensure everything is thoroughly combined. Remove the bowl from the stand mixer and gently fold in the diced apricots by hand.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Scatter the reserved apricot quarters and any accumulated juices evenly over the two cakes.
  8. Bake in the middle of the preheated oven for approximately 40 minutes, or until the cakes are golden brown and springy to the touch when lightly pressed in the center. A wooden skewer inserted into the center should come out clean.

Tried this recipe? Share your experience in the comments!