This post may contain affiliate links.Please read our disclosure policy.
Apricot Cake is so easy to make from scratch! This simple but so flavorful cake is topped with fresh apricots and is perfect for summer entertaining.
Apricot Cake is a must-make cake in the summer: it’s easy to make, uses simple ingredients, and is perfect for entertaining! This coffee cake has a moist and soft crumb with bursts of apricot flavor in every bite. It is made with 2 pounds of fresh apricots and tastes so delicious even if your apricots are not-so-tasty.
A few year ago when we went to Mallorca, a Spanish Island in the Mediterranean Sea, I had the most delicious apricots ever! I think that spoiled me for the rest of my life. Those apricots were so good, perfectly ripe and so flavorful.
Now I’m always disappointed when I buy apricots at the grocery store. The often look better than they taste, most of the time they’re bland in flavor and mealy in texture. But miraculously when you bake these not so perfect apricots they will get sweet and flavorful with just the right amount of tartness.
So if you also suffer from not-so-tasty apricots this recipe is perfect to transform them into a delicious summer dessert!
Tips and Tricks for making this Apricot Cake
- This recipe works great with every apricot – even underripe (or overripe) ones! I often bake this cake when I don’t want to eat the apricots I bought.
- In Germany, this cake is called Aprikosenkuchen and it is often served with a cup of coffee in the afternoon.
- This cake is super moist because of the pureed fruit in the batter. Make sure to test with a skewer if the cake is done. The skewer should have only a few moist crumbs attached.
- If you have apricot jam on hand brush 1 tbsp over the apricots after you’ve taken the cake out of the oven for a more intense flavor.
- I like to dust my cake with powdered sugar before I serve it, especially if the apricots are not as sweet.
- Instead of apricots, you could also use fresh peaches!
- You can bake this cake in a regular 9-inch baking pan. To get the cake out of the pan use parchment paper strips to lift it out or use parchment paper rounds with tabs (link below).
- This cake should be stored in the fridge. Take it out 1/2 hour before serving to come back to room temperature.
Looking for more cakes made with fresh fruit?
- German Apple Streusel Sheet Cake
- Plum Cake with Streusel
- Lemon Blueberry Bundt Cake
- Easy Cherry Cake Recipe
- Covered German Apple Cake Recipe
Many of these recipes work with all kinds of fresh fruit!
Tools used for making this Apricot Cake Recipe
Springform Pan: A springform pan works best for this recipe! This one is high quality and is perfect for cheesecakes, coffee cakes, and many European Cakes.
Immersion Blender: I love my immersion blender! You can puree soups right in the pot and it’s super easy to clean.
Parchment Paper Rounds with tabs: These make it super easy to lift out the cake of the pan if you don’t have a springform pan! Or make your own with parchment paper strips.
Easy Apricot Cake Recipe
Ingredients
- 2 pounds fresh apricots, halved and pit removed
- 1 Tbsp lemon juice
- 1/2 cup butter, 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
- Preheat oven to 350°F (180°C) and grease the bottom and sides of a 9-inch spring form pan with baking spray or butter. Set aside.
- Using a food processor, blender, or immersion blender, purée half of the apricots with the lemon juice and set aside.
- Quarter the remaining apricots and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed until light and fluffy, about 4–5 minutes.
- Add eggs, one at a time. Then add vanilla extract and beat until combined.
- In a small bowl, combine flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined.
- Add puréed apricots to the batter and beat until just combined.
- Transfer batter to the prepared spring form pan. Distribute the quartered apricots evenly on top of the batter and bake for 55–60 minutes, or until a skewer inserted in the center comes out clean with only a few crumbs attached.
- Let cool, then dust with powdered sugar.
Notes
- This cake is super moist because of the puréed fruit in the batter. Make sure to test with a skewer if the cake is done. The skewer should have only a few moist crumbs attached.
- If you have apricot jam on hand, brush 1 tbsp over the apricots after you’ve taken the cake out of the oven for a more intense flavor.
- I like to dust my cake with powdered sugar before I serve it, especially if the apricots are not as sweet.
- Instead of apricots, you could also use fresh peaches!
- You can bake this cake in a regular 9-inch baking pan. To get the cake out of the pan, use parchment paper strips to lift it out, or use parchment paper rounds with tabs.
- This cake should be stored in the fridge. Take it out 1/2 hour before serving to come back to room temperature.
Nutrition
[social_warfare buttons=”Pinterest, Facebook”]
WANT TO TRY THIS APRICOT CAKE?
PIN IT TO YOUR CAKE OR DESSERT BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES!
This apricot cake was not sweet enough at all. I wanted it to be sweet like cake. It was more bread light. Like a cobbler. I think if I made it again, I would double the sugar. I fed it to several family members, and I could tell that none of them really liked it.
I and my husband baked this at home and he said that it’s, by far, the most delicious recipe he baked. We are just newly wed and we are still exploring food recipes we both enjoy together. I definitely agree with him. We are planning to replace apricots with peaches and see if it does work. Thanks for the recipe!