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
- Whisk or Spoon
- Baking Pan
- Oven
- 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