Apricot Cake Recipes
Apricot Cake is incredibly easy to make from scratch! This simple yet delightfully flavorful cake, topped with fresh apricots, is perfect for summer entertaining.
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Servings: 12
Ingredients
- 2 pounds fresh apricots halved and pits removed
- 1 Tbsp lemon juice
- 1/2 cup butter softened to 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
- Begin by preheating your oven to 350°F (180°C). Thoroughly grease the bottom and sides of a 9-inch springform pan with baking spray or butter and set aside.
- In a food processor, blender, or with an immersion blender, blend half of the apricots with the lemon juice until smooth. Set this apricot purée aside.
- Cut the remaining apricots into quarters and set aside for later use.
- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar on medium-high speed until the mixture becomes light and fluffy, approximately 4 to 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Then incorporate the vanilla extract and mix until well combined.
- In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
- Fold the apricot purée into the batter and mix until it is just incorporated.
- Pour the batter into the prepared springform pan, spreading it evenly. Arrange the quartered apricots on top of the batter, distributing them evenly.
- Bake in the preheated oven for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean, with just a few crumbs clinging to it.
- Allow the cake to cool completely before dusting the top with powdered sugar for a delightful finish.
Notes
- This cake stays incredibly moist thanks to the puréed fruit in the batter. To ensure it's fully baked, insert a skewer into the center; it should come out with just a few moist crumbs attached.
- For an extra burst of flavor, brush 1 tablespoon of apricot jam over the apricots right after taking the cake out of the oven.
- Dust the cake with powdered sugar before serving, especially if the apricots are not very sweet.
- Fresh peaches can be used as a substitute for apricots in this recipe.
- You can bake this cake in a regular 9-inch baking pan. To easily remove it, use strips of parchment paper to lift the cake out, or line the pan with parchment paper rounds with tabs.
- Store this cake in the fridge. Before serving, let it sit out for 30 minutes to come to room temperature.