Apricot Abundance

We have a massive apricot tree in our back yard! My husband "trimmed" it back last month in hopes of thinning the crop! It made the surviving fruit bigger and more beautiful! Too bad apricots aren't my favorite and too bad apricots are despised by most people in my family!

I picked a 5 gallon bucket of apricots on Saturday. It didn't even make a dent! I made 3 batches of jam. I sure hope my neighbors like apricot jam because that's what they're getting for Christmas!

I pleaded with the women in church to come get some apricots. So far, I have one taker and the box that she picked won't be missed!

I made this apricot cake. It is really good! I'll post the recipe here. But first I have some questions:

Do you live in Utah County? If so...I know a great place for apricots! (seriously)

Do you say apricot with a long a or with a short a?

Did you ever dry the pit in the apricot and break it with a hammer and eat the middle of it?

Just wondering.

Fresh Apricot Spice Crumble Cake

CRUMBLE TOPPING:

1 cup flour

1 cup brown sugar, packed

1/2 cup butter, softened

CAKE:
1 1/2 cups flour
1 cup sugar
1 tsp. cinnamon
1 tsp ground ginger
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1/4 tsp nutmeg
1 1/2 cups chopped fresh ripe apricots
2 eggs beaten
3/4 cup vegetable oil
1 tsp. vanilla

For topping, combine 1 cup flour with brown sugar, cut in butter with pastry blender until mixture is moist and crumbly. For cake, combine dry ingredients. Add eggs, oil and vanilla. Stir in apricots. Mix together to form a batter. Pour into greased and floured 9x13 baking pan. Sprinkle top evenly with topping. Bake 350 degrees for 45 to 50 minutes. You can serve warm with a scoop of ice cream or whipping cream or just eat it when its cooled.