This apricot cake is the possibly the best cake in the whole history of cakes. I dare you to resist it.
Fresh apricots provide a sour burst to the subtly sweet almond based cake and I seriously have to limit how many times I make this for fears towards my health.
What's more you can replace the apricots with any stone fruit such as nectarines, plums or cherries giving you many delightful versions.
Why not also try my blueberry cake, orange cake or of course my legendary soft chocolate cake?
I love a beautiful piece of cake with my Turkish tea - always loose leaf and filtered water thank you.
Ingredients
Apricots are in season from May to September and I try and use smaller apricots for this cake as it will create less moisture.
Try and choose apricots that are still not very ripe as they will soften in the oven.
I also sometimes slice the apricots into segments to distribute the pockets of moisture.
Instructions
As with most cakes, prepare the dry and wet ingredients separately and then combine. For some reason sugar is included in the wet ingredients.
After I wash the apricots; I halve them to remove the stone, then pat them dry with a paper towel.
The secret to any cake is a little patience when you're folding the ingredients as you don't want to over-mix.
Give the cake a little tap on the counter to remove any bubbles before you put it in the oven.
I add the halved apricots upside down on top of the cake. I find that way is better than placing it under the batter as it doesn't stick.
This cake needs around 40 minutes on 180C (350F) to give the apricots time to cook.
You could glaze on some apricot jam (jelly) at the end if you want to boost the apricot flavours.
Equipment & Storage
I used a 9 inch aluminium cake pan. I greased with butter and a sprinkled a little flour.
If your pan is slightly different just check it 5-10 mins before it should be done and adjust accordingly.
Prick the cake with a toothpick to check if it comes out clean to know when it's done.
Store in an airtight container for up to 3 days.
📖 Recipe
Best Apricot Cake
Almond based cake with fresh apricots
Ingredients
- 4-6 apricots halved, stones removed
- ¾ cup sugar
- 2 large eggs room temperature
- 1 tablespoon plain yoghurt
- ⅔ cup melted butter
- 1 cup ground almond
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- zest of a lemon
Instructions
-
Melt the butter in a small pot and leave to cool. Preheat the oven to 180C (350F)
-
In a bowl, whisk the eggs and yoghurt, add the sugar and combine
-
In a separate bowl add the ground almonds, salt, lemon zest, sieve the flour and baking powder, and stir
-
Add the dry ingredients to the wet and fold gently, then add the melted butter and keep folding until well combined and pour into greased cake tin
-
Add the apricot halves on top and bake for around 40 minutes until a knife comes out clean.
Recipe Notes
You can substitute the apricots with nectarines, peaches or cherries
Related
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Lina
You are absolutely on point this is the best cake in the world ever