A soft and buttery cake topped with sweet, juicy apricots
Some cakes only need a handful of simple ingredients to become everyone’s favorite, and this apricot cake is one of them.
It’s soft, buttery, incredibly simple to make, and perfect with a cup of coffee or tea. I usually bake it during apricot season, but canned apricots work just as well, which means you can enjoy this cake any time of the year.
The hardest part? Waiting for it to cool before dusting it with powdered sugar and cutting the first slice! 😊
Ingredients
- 180 g salted butter, softened
- 180 g sugar (white, brown, or a mixture of both)
- 3 medium eggs
- 8 g vanilla sugar
- 270 g all-purpose flour
- 1½ tsp baking powder
- 120 ml milk
- 300 g canned apricot halves, drained and patted dry
- powdered sugar, for dusting
Instructions
- Preheat the oven to 160°C (fan-assisted) or 180°C (conventional oven).
- Line the bottom of a 26 cm springform pan with parchment paper and lightly grease the sides.
- Beat the softened butter, sugar, and vanilla sugar for about 5–7 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour and baking powder.
- Add the flour mixture and the milk alternately, mixing just until combined after each addition. Avoid overmixing the batter.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the apricot halves on top, cut side up, gently pressing them into the batter.
- Bake for about 45 minutes. If the cake starts browning too quickly or needs more time, loosely cover it with aluminum foil and bake for another 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before dusting generously with powdered sugar.
Storage
Store the cake in an airtight container at room temperature for up to 3 days.
It also tastes delicious the next day, when the apricots have made the cake even more moist.
Recipe Tips
- Pat the apricots dry with paper towels before adding them to the batter.
- Don’t overmix the batter, or the cake may become dense.
- Let the cake cool before dusting with powdered sugar.
- This recipe also works well with peaches, plums, or cherries.
Frequently Asked Questions
Can I use fresh apricots?
Yes! Fresh apricots work wonderfully when they’re in season.
Can I use frozen apricots?
Yes, but thaw and drain them well before using.
Can I freeze this cake?
Absolutely. Wrap individual slices well and freeze for up to 3 months.
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