Heat oven to 350
Butter a 9-inch springform pan and sprinkle with ¼ C cinnamon sugar
8 apricots, cut in half and pitted
½ C butter, room temperature
2/3 C sugar
2 t vanilla
½ t almond extract
¾ C ricotta
1/3 C cornmeal
1 C almond flour
1 t salt
zest from one lemon
Arrange the apricot halves in the buttered and sugared springform pan.
In a medium bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition.
Add the vanilla, almond extract, and ricotta and mix well.
Add the cornmeal, almond flour, salt, and lemon zest and mix well.
Spoon the batter over the apricots and smooth the top.
Place in a preheated oven and bake 45 minutes, or until a toothpick comes out clean when inserted into the center of the cake. It can take an hour if you’re ingredients were cold when you made the cake.
Serves 12. Serve with softly whipped cream or a dollop of sour cream.