Sweet & Fluffy Apricot Cake Recipe Everyone Will Adore

Baking an irresistible apricot cake brings pure sunshine to your kitchen.

Sweet memories of summer dance through each tender slice.

Ripe, juicy fruits nestled in soft, golden crumb create pure magic.

Mediterranean orchards whisper their secrets into this delectable treat.

Delicate aromas waft through your home, promising comfort and joy.

Seasonal ingredients transform ordinary moments into something extraordinary.

You’ll fall in love with every single crumbly, fruity bite.

Apricot Cake That’s Subtly Sweet And Soft

• Quick and Easy Summer Delight: Effortlessly whips up a delicious dessert in under an hour, perfect for busy home bakers.
• Family-Friendly Crowd-Pleaser: Offers a simple, adaptable recipe that appeals to all ages, making it ideal for family gatherings and potlucks.
• Seasonal Fruit Celebration: Showcases fresh apricots at their peak, transforming seasonal produce into a mouthwatering cake that captures summer's essence.
• Minimal Ingredient Magic: Requires basic pantry staples and minimal prep time, ensuring a stress-free baking experience for both novice and experienced cooks.

What You Add To Apricot Cake

• Apricots: Sweet, tangy stone fruit that adds natural moisture and fruity flavor to the cake. Choose ripe, firm apricots with vibrant orange color and no bruises.

• Butter, Sugar: Rich, creamy foundation that provides sweetness and tender texture. Use unsalted butter at room temperature for best mixing.
• Eggs: Binding agent that gives structure and richness to the cake. Room temperature eggs blend more smoothly.

• All-Purpose Flour, Baking Powder, Salt, Cinnamon: Essential dry components that create cake's structure and provide warm, subtle spice. Use fresh baking powder for maximum rise and sifted flour for smooth batter.
• Lemon Juice: Brightens fruit flavor and prevents apricots from browning. Fresh lemon juice is preferable.

• Powdered Sugar: Light, sweet dusting that adds visual appeal and extra sweetness. Sift for even, delicate coverage.

Apricot Cake Instructions

Step 1: Prepare the Oven and Baking Dish

Warm up your oven to 350°F.

Generously coat a 9×13 inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Prep the Apricots

Grab your fresh apricots and slice them in half.

Sprinkle with a splash of lemon juice to keep them bright and prevent browning.

Set aside these golden beauties.

Step 3: Create the Creamy Base

In a spacious mixing bowl, blend softened butter and sugar together.

Whip them until they transform into a light, fluffy cloud-like mixture.

Pour in vanilla extract for an extra layer of warmth and flavor.

Step 4: Incorporate the Eggs

Add eggs one by one into the butter mixture.

Blend thoroughly after each addition, creating a smooth and silky batter that will make your cake extra tender.

Step 5: Mix the Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon

Whisk these ingredients until they’re perfectly blended.

Step 6: Combine Wet and Dry Ingredients

Slowly fold the dry ingredient mixture into the butter mixture.

Stir gently until just combined.

Avoid overmixing to keep the cake light and airy.

Step 7: Pour the Batter

Transfer the batter into your prepared baking dish.

Spread it evenly with a spatula, creating a smooth surface.

Step 8: Arrange the Apricots

Carefully place the apricot halves on top of the batter, cut side facing up.

They’ll create a beautiful, rustic pattern across the cake.

Step 9: Bake to Perfection

Slide the baking dish into the preheated oven.

Bake for 30-35 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 10: Cool and Serve

Allow the cake to cool completely.

Dust with a delicate layer of powdered sugar.

Slice and serve this sunshine-inspired dessert to delighted friends and family.

Smart Tips for Apricot Cake

• Toss apricots in a light dusting of flour before adding to the batter to help them stay evenly distributed during baking.
• Choose ripe but firm apricots that are slightly soft to the touch for the best texture and flavor in the cake.
• Sprinkle a little ground nutmeg or almond extract alongside the cinnamon to add depth to the cake's taste profile.
• Store the cake in an airtight container at room temperature to keep it fresh and prevent drying out for 2-3 days.
• Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version of the apricot cake.

How To Handle Leftover Apricot Cake Properly

• Store leftover apricot cake in an airtight container in the refrigerator for up to 4 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for best quality.
• Remove cake from the freezer and let it sit at room temperature for 1-2 hours. Alternatively, defrost in the refrigerator overnight.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes to restore moisture and bring back the cake's fresh-baked taste.

What to Pair with Apricot Cake

• Sip Sparkling Moscato: Enhance the cake's sweet apricot notes with a light, fruity white wine that complements the dessert's delicate flavors.
• Pair with Vanilla Ice Cream: Create a delightful contrast by serving a scoop of creamy vanilla ice cream alongside the warm cake, balancing its texture and temperature.
• Brew Chamomile Tea: Enjoy a soothing herbal tea that softens the cake's richness and brings out the subtle apricot and cinnamon undertones.
• Serve with Whipped Mascarpone: Top the cake with a dollop of light, creamy mascarpone cheese to add a luxurious, tangy element that cuts through the cake's sweetness.

Apricot Cake Recipe Fun Recipe Alternatives

• Gluten-Free Apricot Cake: Replace all-purpose flour with almond flour or gluten-free flour blend for a celiac-friendly version that maintains the cake's soft texture.
• Vegan Apricot Delight: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk to create a dairy-free and egg-free alternative that's equally moist and flavorful.
• Low-Sugar Apricot Treat: Use stevia or monk fruit sweetener instead of sugar, and reduce overall sweetness while maintaining the cake's delicious apricot essence for a diabetic-friendly option.
• Nutty Apricot Variation: Sprinkle chopped almonds or walnuts on top before baking to add extra crunch and nutty depth to the classic apricot cake recipe.

FAQs

• Can I use canned apricots instead of fresh ones?

Yes, you can substitute fresh apricots with canned apricots. Just drain them well and pat dry before adding to the cake to prevent excess moisture.

• What if I don't have cinnamon?

Ground nutmeg or allspice can be used as alternatives to cinnamon. If you prefer, you can also skip the spice entirely without significantly affecting the cake’s flavor.

• How can I tell if the cake is properly baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly firm to the touch.

• Can I make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend designed for baking. Use a 1:1 substitution ratio to ensure the best texture and results.

Apricot Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

• Total Time: 55 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet summer memories bloom in this rustic Apricot Cake, blending Mediterranean sunshine with delicate fruit notes. Tender crumb and golden-kissed edges invite you to savor each luxurious slice of seasonal comfort.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds fresh apricots
• 4 large eggs
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup butter

Liquid and Flavor Enhancers:

• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Spices and Dry Ingredients:

• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

For Serving:

• 2 tablespoons powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 350°F and coating a 9×13 inch baking vessel with a thin layer of grease to prevent sticking.
2. Slice apricots and gently bathe them in fresh lemon juice to enhance their vibrant flavor and prevent browning, then set aside.
3. Create a creamy foundation by whipping butter and sugar together until the mixture becomes airy and pale, then incorporate vanilla extract for aromatic depth.
4. Introduce eggs individually into the butter mixture, thoroughly integrating each one to ensure a smooth, homogeneous batter.
5. In a separate container, combine dry ingredients – flour, baking powder, salt, and cinnamon – using a whisk to eliminate any potential lumps and distribute spices evenly.
6. Merge the dry ingredient mixture into the butter base, stirring gently until ingredients are just incorporated to maintain the cake’s delicate texture.
7. Transfer the batter into the prepared baking dish, using a spatula to spread it uniformly across the surface.
8. Artfully distribute apricot slices atop the batter, positioning them cut side upward for an elegant presentation and maximum flavor absorption.
9. Slide the cake into the preheated oven and bake for 30-35 minutes, monitoring until a inserted toothpick emerges clean, signaling perfect doneness.
10. Allow the cake to cool completely, then delicately dust with powdered sugar, creating a beautiful, sweet finishing touch before serving.

Notes

• Use ripe, firm apricots for the best texture and flavor in the cake.
• Toss apricots with a bit of flour before adding to prevent them from sinking to the bottom of the cake.
• For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
• Add a sprinkle of sliced almonds on top before baking for extra crunch and nutty flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 100 mg