Gâteau Breton with Apricot Filling

This post has been a long while coming: Gâteau Breton with Apricot Filling. It's the cake that SP picked for his birthday cake this year. The birthday that was last February! I have no idea why it took me so long to share this one because the cake was delicious.

We didn't use a dark rum. It was a gold rum. It worked just fine.

The California apricots were a bit difficult to find but we finally tracked them down at Trader Joe's.

We like that it's a one layer cake but you do have to pour in half the batter, then spread on your apricot filling, then the other half of batter. Then score the top with a fork.

It's a pretty cake.

Since it was his birthday, I put the cake on my great-grandma's cake stand but I didn't put candles on top. It didn't seem right to poke candle holes into this cake.

It's a little bit of work with pureeing, cooking, chilling, freezing, and baking but the results are worth it. It was delicious. Rich, buttery, tender with a slightly sweet fruit center.

Recipe here.