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Apricot Cake Recipe

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Apricot Cake recipe with fresh apricots, lemon juice, butter, sugar, vanilla extract, eggs, flour, baking powder, salt, and cinnamon. Perfect summer dessert!

Ingredients

Scale
  • For the Cake:
    • 2 pounds fresh apricots, halved and pits removed
    • 1 tablespoon lemon juice
    • 1/2 cup butter, softened to room temperature
    • 3/4 cup sugar
    • 1 teaspoon vanilla extract
    • 4 large eggs
    • 2 cups all-purpose flour
    • 3 teaspoons baking powder
    • 1/4 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

Find it online: https://emiliarecipes.com/apricot-cake-recipe/