Apricots are the fruit of my childhood and also my favorite fruit. Our garden had a large old apricot tree that bore delicious sweet-smelling and tasting fruits, which I have not experienced since. There was enough for us to eat, can, bake with, and share with all the neighbors and friends. The Midwest climate is not suitable for apricots because late spring frosts can kill the blossoms. I know because I tried! I have experimented with planting my own apricot trees because I learned from local farmers that there are some south-facing slopes in KCK that have apricot orchards. (If you know where it is, and if it is not a secret, please share it with me). The best apricots are grown in the Santa Clara Valley of California. They are usually shipped underripe and never truly ripen, even when left in a brown bag on the kitchen counter. Since the fruit gets sweeter and softens during the baking process, even imperfect apricots are the perfect fruit for this dessert, but any other fruit can also be used.   

Apricots are high in minerals, beta carotene, iron, and copper. Fresh apricots are always the best, but they can also be purchased dried (but with a much higher concentration of sugar). Search for organic or sulfur dioxide-free varieties if that is your concern. 

finished Bublanina sitting on a blue and white plate


Magda Born
Apricots are delicious in Bublanina, a traditional Czech summer sponge cake topped with fruit that is in season at that time. It is very similar to French Clafoutis. The recipe can be found here. The name "Bublanina" comes from the Czech word for "to bubble" and might refer to the fact that the cake batter bubbles up as it is baking. It has a very light texture. 


  • 2 c All-purpose flour (I used the gluten-free version here) 
  • 1 c Whole milk
  • 3 Eggs
  • 1 c Granulated Sugar
  • 1/2 c Oil
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 6 Apricots (washed and halved, stone removed) 


  • Gather the ingredients 
    ingredients for Bublanina sitting on a counter
  • Lightly coat the baking pan with butter or oil and fit with baking paper. 
    baking pan with oil and parchment paper in bottom
  • Mix all wet ingredients and slowly add dry ingredients. 
    ingredients in a mixer, ready to be mixed
  • Mix well
    batter being mixed in mixer
  • Pour the batter into the prepared pan and spread evenly with a spatula. Spread apricots evenly over the top.            
    batter being spread in a pan with a spatula
  • Bake at 350 °F until golden brown and until a toothpick inserted in the middle of the cake comes out clean.
    halved apricots placed on batter in a pan
  • Some of the fruit blistered in the oven, which is fine, making it caramelized and sweeter in the process. Dusting with confectioners' sugar is the finishing touch. 
    finished Bublanina sitting on a blue and white plate
  • Enjoy and share your food with friends! 


Simple Fruit book cover

Simple fruit: seasonal recipes for baking, poaching, sautéing, and roasting by Laurie Pfalzer and Chrity Burggraaf

Format: Book

Call Number: 641.64 PFALZER

sweeter off the vine book cover

Sweeter off the vine: fruit desserts for every season by Yossy Arefi

Format: Book

Call Number: 641.64 AREFI

Publication Date: 2016

Magda Born


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