Apricot Bread (Hungarian Gyümölcsös Sütemény)

Hungarian recipes are either lengthy novels or brief notes, assuming that you already know what the cook was thinking. I was already lost with the title. You see there is no exact word in English for sütemény, because the only translation is cake and this isn’t a cake, it’s more like a bread loaf baked in a cake pan. This fruit bread holds its shape well, making it perfect for lunchboxes or picnics. The preparation of course was minimal. I used apricots, but peaches, apples or berries would work equally well.

4 cups apricots
1/3 cup sugar
2 Tbsp. fruit fresh (produce protector)
4 eggs
1¼ cups sugar
2 tsp. pure vanilla extract
½ cup extra-virgin olive oil
1 cup yogurt
3 cups all-purpose flour, unbleached
1½ Tbsp. baking powder

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease or spray a rectangular cake pan.

Wash apricots, remove stones and slice.  Place in a bowl and sprinkle with 1/3 cup sugar. Sprinkle 2 Tbsp. Fruit Fresh on the top.  Stir gently to coat apricot slices.

In a bowl whisk together the eggs, sugar, oil, yogurt and vanilla.  Add the flour and the baking powder.  Whisk to combine.

Pour batter into prepared pan and arrange apricots on the top.

Bake until the knife inserted in center comes out clean, about 20-25 minutes.

Let bar cake develop for a couple of hours before slicing into it.