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Fresh Apricot Shortcake

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 1/3 cups buttermilk baking mix sugar

    2. 3 tablespoons butter -- melted

    3. 1/2 cup milk

    4. 1/2 teaspoon pure vanilla extract

    5. 2 tablespoons almonds -- chopped

    6. 1 1/2 pounds apricots

    7. 1 tablespoon apricot brandy

    8. 1 cup whipping cream. whipped

    Instructions Jump to Ingredients ↑

    1. Preparation : 1. Combine baking mix and 3 tablespoons sugar in medium bowl; add combined butter, milk and vanilla and mix well.

    2. Turn out onto lightly floured surface; knead 10 times.

    3. Press dough evenly onto bottom of lightly greased 8-inch round cake pan; combine almonds and 1 tablespoon sugar and sprinkle over top, pressing lightly into surface.

    4. Bake in preheated 425 F. oven 20 minutes, or until lightly browned; cool slightly. Turn onto rack to cool thoroughly.

    5. To peel apricots, plunge into boiling water for a few seconds; gently peel off skin.

    6. Halve apricots and remove pits.

    7. Place one-third of apricots in blender container with 2 tablespoons sugar and apricot brandy; blend until smooth.

    8. Split shortcake in half crosswise; spread blended apricots over cut surface and top with another one-third of apricot halves.

    9. Spread with 1/3 whipped cream; top with remaining cake layer, whipped cream and apricot halves.

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