Welcome to our delicious and easy-to-follow Apricot Cake recipe! If you’re a fan of fruity, moist cakes that are perfect for any occasion, you’re in the right place. This guide will walk you through every step of making a mouthwatering apricot cake that will impress your family and friends. Read on to discover all the tips and tricks for baking this delectable dessert from scratch!

What is an Apricot Cake?
An apricot cake is a delightful dessert that combines the sweetness and tanginess of apricots with a moist, buttery cake base. This cake is perfect for showcasing fresh apricots, making it an ideal treat during the apricot season. The puréed apricots in the batter keep the cake moist, while the quartered apricots on top add a beautiful and flavorful finish. Whether served as a dessert, with afternoon tea, or even for breakfast, apricot cake is a versatile and crowd-pleasing choice.
Ingredients List for Apricot Cake
For the Cake:
- 2 pounds fresh apricots, halved and pits removed
- 1 tablespoon lemon juice
- ½ cup butter, softened to room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
For Serving:
- 2 tablespoons powdered sugar
Substitutions and Variations
This apricot cake recipe is flexible and can be easily adapted to suit your preferences or the ingredients you have on hand:
- Peaches: Fresh peaches can be substituted for apricots if apricots are not available. They offer a similar sweetness and texture.
- Spices: Add a pinch of nutmeg or cardamom along with the cinnamon for a more complex flavor profile.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities.
- Nuts: Fold in ½ cup of chopped nuts such as almonds or walnuts for added texture and flavor.
Step-by-Step Cooking Instructions

Preparing the Apricots
- Preheat Oven: Begin by preheating your oven to 350°F (180°C). Grease a 9-inch springform pan with baking spray or butter and set aside.
- Make Apricot Purée: In a food processor, blender, or using an immersion blender, blend half of the apricots with 1 tablespoon of lemon juice until smooth. Set this purée aside.
- Quarter Remaining Apricots: Cut the remaining apricots into quarters and set aside.
Making the Cake Batter
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream together ½ cup of softened butter and ¾ cup of sugar on medium-high speed until light and fluffy, approximately 4 to 5 minutes.
- Add Eggs and Vanilla: Add 4 large eggs, one at a time, beating well after each addition. Then add 1 teaspoon of vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1 teaspoon of cinnamon, and ¼ teaspoon of salt.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate Apricot Purée: Fold the apricot purée into the batter and mix until it is just incorporated.
Baking the Cake
- Pour Batter: Pour the batter into the prepared springform pan, spreading it evenly.
- Arrange Apricots: Arrange the quartered apricots on top of the batter, distributing them evenly.
- Bake: Bake in the preheated oven for 55 to 60 minutes, or until a skewer inserted into the center comes out clean, with just a few crumbs clinging to it.
Finishing Touches
- Cool the Cake: Allow the cake to cool completely in the pan.
- Dust with Powdered Sugar: Just before serving, dust the top with 2 tablespoons of powdered sugar for a delightful finish.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can lead to a dense cake. Mix until the ingredients are just combined.
- Underbaking: Ensure the cake is fully baked by inserting a skewer into the center. It should come out clean or with a few moist crumbs.
- Uneven Apricot Distribution: Arrange the apricots evenly on top to ensure every slice has a bit of fruit.
Serving and Presentation Tips
How to Serve Apricot Cake
Serve the apricot cake at room temperature for the best flavor. It pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of apricot glaze.
Presentation Ideas for Apricot Cake
- Rustic Style: Leave the cake in the springform pan and serve it directly from there for a rustic presentation.
- Elegant Platter: Transfer the cake to a cake stand or platter and garnish with fresh mint leaves for an elegant look.
- Individual Servings: Slice the cake into individual portions and serve each with a small scoop of ice cream or a sprig of mint.
Apricot Cake Recipe Tips
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 30 minutes before serving.
- Extra Flavor: For an extra burst of flavor, brush 1 tablespoon of warmed apricot jam over the apricots right after taking the cake out of the oven.
- Parchment Paper: Use parchment paper rounds to line the springform pan for easier removal of the cake.
Frequently Asked Questions (FAQs)
Can I use dried apricots instead of fresh ones?
Using dried apricots is not recommended for this recipe as they do not provide the same moisture content and fresh flavor. Fresh apricots are best to achieve the desired texture and taste.
Can I freeze the apricot cake?
Yes, you can freeze the apricot cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
What other fruits can I use in this cake?
Peaches, nectarines, or plums can be used as substitutes for apricots. These fruits have similar textures and will work well in this recipe.
Conclusion
We hope you enjoy making and devouring this delightful apricot cake! With its moist texture and the perfect balance of sweet and tangy flavors, it's sure to become a favorite in your household. Don’t forget to share this recipe with your friends and family so they can enjoy it too. Happy baking!
PrintApricot Cake Recipe
Apricot Cake recipe with fresh apricots, lemon juice, butter, sugar, vanilla extract, eggs, flour, baking powder, salt, and cinnamon. Perfect summer dessert!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
- For the Cake:
- 2 pounds fresh apricots, halved and pits removed
- 1 tablespoon lemon juice
- ½ cup butter, softened to room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- For Serving:
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Toss the apricots with lemon juice in a bowl and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Arrange the apricots, cut side up, on top of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then dust with powdered sugar before serving.
Notes
- You can substitute fresh apricots with canned apricots if needed.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 110mg
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