Apricot Chicken with Farm Fresh Salad

Ingredients:
  • 4 large eggs
  • 2 cups sugar
  • 2 cups (16 oz) sour cream
  • 1 cup vegetable oil
  • 2 tsps vanilla
  • 1/4 tsp salt
  • 1 cups flour
  • 4 tsps baking powder
  • 1 medium lemon
  • 6-12 oz of blueberries (I used 6)
  • 3/4 cup diced rhubarb
  • 1/2 Tbsp corn starch
  • 12 count pour of warmed honey
  • 2 tubs of lemon frosting (or make your own)
Preparation:
  • Preheat oven to 375 degrees.
  • Beat eggs and sugar until thickened.
  • Add sour cream, vegetable oil, vanilla and salt and beat on low until combined.
  • Add flour one cup at a time, beat on low in between cups.
  • Add baking powder and juice squeezed from half of lemon and then beat on high until combined (dough will get a big sticky).
  • In a separate bowl combine blueberries, diced rhubarb, and corn starch, then squeeze the remaining half of the lemon and drizzle honey over the top of them. Mix well with your hands and set aside.
  • Spray two 9-inch round pans then pour 1/4 cake batter into each one, spreading evenly. Sprinkle 1/4 fruit mixture across both pans then pour remaining batter and sprinkle remaining fruit mixture.
  • Bake for 30-35 minutes or until a toothpick or fork to the center comes out clean, then let sit until cooled.
  • Once cooled, gently remove from pan (you can do it upside down for a flatter surface or rightside up if you prefer to see your frui). Add a layer of lemon frosting to the top of the 1st layer before adding the second, then frost around the entire cake.

Our fave local Blueberry growers are Hazel Blue Acres of Silvana / Arlington (featured in this months issue) and Whitehorse Meadows Farm in Darrington. For Rhubarb, Lemons, & other ingredients we turn to Sno Isle Co-Op in Everett and our Klesick Farms CSA Box deliveries.

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