Apricot Cake Recipe
Apricot Cake is so easy to make from scratch! This simple but so flavorful cake is topped with fresh apricots and is perfect for summer entertaining.
Hello, foodies, Anne Carter welcomes you all to�Beyond The Bayou Blog�to make your day even brighter with our recipes. One such recipe to make your day is�Apricot Cake Recipe.
One sunny afternoon, I decided to bake an apricot cake for my family. It was a special occasion, my grandma’s birthday, and I wanted to surprise her with something homemade. Apricots were in season, and their sweet aroma filled the kitchen as I prepared the cake. The tangy taste of fresh apricots mixed with the fluffy cake was irresistible.
When my grandma took the first bite, her face lit up with joy. The cake was a hit! We savored each slice together, enjoying the warm sweetness and the love baked into every bite. It was a simple gesture that brought us closer as a family, sharing laughter and memories around the table.
If you’re up for trying something new and tasty, stick around for a bit. We’ve got a unique recipe to share that’s both different and delicious. Let’s dive in together and indulge in this mouthwatering treat!
How to Make Apricot Cake Recipe?
Step 1. Preheat and Prepare:
- Preheat your oven to 350�F (180�C).
- Grease the bottom and sides of a 9-inch springform pan with baking spray or butter. Set it aside.
Step 2. Prepare the Apricots:
- Use a food processor, blender, or immersion blender to puree half of the apricots with the lemon juice. Set aside.
- Quarter the remaining apricots and set them aside.
Step 3. Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium-high speed until light and fluffy, about 4-5 minutes.
Step 4. Add Eggs and Flavorings:
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until combined.
Step 5. Combine Dry Ingredients:
- In a small bowl, combine the flour, baking powder, cinnamon, and salt.
Step 6. Mix Batte
- Gradually add the dry ingredients to the butter and sugar mixture, beating until just combined.
Step 7. Incorporate Apricots:
- Add the pureed apricots to the batter and beat until just combined.
Step 8. Bake the Cake:
- Transfer the batter to the prepared springform pan.
- Arrange the quartered apricots evenly on top of the batter.
- Bake for 55-60 minutes, or until a skewer inserted in the center comes out clean with only a few crumbs attached.
Step 9. Cool and Serve:
- Allow the cake to cool in the pan.
- Once cooled, dust the top with powdered sugar before serving.
Some Things to Keep in Mind!
- Any apricot will do: This recipe works wonders with any apricot, whether it’s underripe or overripe. It’s a great way to use up apricots you might not want to eat as they are.
- German tradition: In Germany, this cake is known as Aprikosenkuchen and is often enjoyed with a cup of coffee in the afternoon. It’s a delightful treat to accompany your coffee break.
- Moist goodness: The secret to this cake’s moistness lies in the pureed fruit in the batter. To check if it’s done, insert a skewer into the cake; it should come out with just a few moist crumbs attached.
- Boost the flavor: If you have some apricot jam on hand, brush a tablespoon over the apricots once the cake is out of the oven for an extra burst of flavor.
- Sweeten the deal: If your apricots aren’t as sweet as you’d like, dusting the cake with powdered sugar before serving can enhance the sweetness.
- Peachy alternative: Don’t have apricots? No problem! Fresh peaches make a fantastic alternative for a slightly different twist on this cake.
- Easy baking: You can bake this cake in a regular 9-inch baking pan. To ensure easy removal, use parchment paper strips to lift it out, or opt for parchment paper rounds with tabs.
- Chill out: Store the cake in the fridge, but remember to take it out about half an hour before serving to let it come back to room temperature.
Thinking About What to Serve with Apricot Cake?
Variations You Can Try!
- Fruit swap: If you don’t have apricots, try using other stone fruits like peaches, nectarines, or plums.
- Flour alternatives: You can substitute all-purpose flour with whole wheat flour or almond flour for a nuttier flavor.
- Butter alternatives: For a dairy-free option, replace the butter with coconut oil or margarine.
- Eggless option: If you’re vegan or allergic to eggs, you can use flax eggs or applesauce as a substitute for eggs in this recipe.
- Almond twist: Add a teaspoon of almond extract to the batter for an extra almond flavor that pairs beautifully with apricots.
- Streusel topping: Sprinkle a crumbly streusel topping over the cake batter before baking for added texture and flavor.
- Glaze it up: Drizzle a simple glaze made with powdered sugar and lemon juice over the cooled cake for a sweet finishing touch.
- Nutty addition: Stir in some chopped almonds, walnuts, or pecans into the batter for a crunchy texture and nutty flavor.
Apricot Cake Recipe
Apricot Cake is so easy to make from scratch! This simple but so flavorful cake is topped with fresh apricots and is perfect for summer entertaining.
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Calories: 258kcal
Servings: 12
Equipment
- Mixing Bowl
- Whisk or Spoon
- Baking Pan
- Oven
- Knife
- Measuring Cups
- Spatula
Ingredients
- 2 pounds fresh apricots halved and pit removed
- 1 Tbsp lemon juice
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 Tbsp powdered sugar for serving
Instructions
- Preheat oven to 350�F (180�C) and grease a 9-inch springform pan. Set aside.
- Puree half of the apricots with lemon juice and set aside.
- Quarter the remaining apricots.
- Cream butter and sugar in a stand mixer until light and fluffy.
- Add eggs one at a time, then vanilla extract and beat until combined.
- In a small bowl, mix flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined.
- Add pureed apricots to the batter and beat until just combined.
- Transfer batter to the prepared pan, arrange quartered apricots on top, and bake for 55-60 minutes. Cool, then dust with powdered sugar.
Nutrition
Calories: 258kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 139mg | Potassium: 365mg | Fiber: 2g | Sugar: 21g | Calcium: 80mg | Iron: 2mg
