Easy Apricot Cake Recipe

4.82 from 53 votes

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Baking

Cuisine: German

Servings:

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.

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.