Apricot cake is a classic, delicious, and super easy-to-make dessert. Perfect for any time of the day, this cake has a soft texture and a fruity apricot filling that adds a fresh, delightful flavour. It’s a simple yet sophisticated recipe that you’ll love!
Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today!
If you love quick and tasty desserts, you’ll find other delightful recipes on my blog, like Moist Apple Crumble Cake Recipe, Perfect Moist Lemon Loaf Cake
Ingredients for the Perfect Apricot Cake;
This simple apricot cake is soft, fluffy, and topped with juicy apricots. Each ingredient plays a key role in creating the perfect texture and flavor.
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Flour (250g / 2 cups) – All-purpose flour gives structure. For a softer crumb, replace half with cake flour.
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Baking Powder (2 tsp) – Helps the cake rise. Make sure it’s fresh!
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Butter (100g / 7 tbsp, softened) – Adds richness and flavor. Let it sit at room temperature before using.
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Sugar (250g / 1 ¼ cups) – White sugar gives a golden crust. Swap a little with brown sugar for a caramel-like taste.
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Eggs (2 large) – Provide structure and moisture. Use at room temperature for the best results.
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Vanilla Extract (1 tsp) – Enhances flavor. Vanilla bean paste works too!
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Lemon Zest (1 tbsp) – Adds a fresh citrusy aroma. Use only the yellow part of the peel.
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Milk + Lemon Juice (150ml / ⅔ cup milk + 1 tsp lemon juice) – A quick buttermilk substitute for a softer cake. Let it sit for 5 minutes before using.
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Apricots (500g / 1 lb, halved or quartered) – The star of the cake! They bake into a soft, jammy texture. If too tart, sprinkle with a little sugar.
This cake comes together effortlessly—just mix, bake, and enjoy!
How to Make Apricot Cake;
Follow these simple steps to create a soft, delicious apricot cake!
1. Mix the Dry Ingredients
In a bowl, whisk together the flour and baking powder. Set aside.
2. Prepare the Milk Mixture
Mix the milk and lemon juice in a small cup. Let it sit for a few minutes to curdle slightly—this makes the cake softer.
3. Cream the Butter & Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. Mix in the vanilla extract and lemon zest.
4. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. The batter should be smooth and slightly thick.
5. Combine Everything
Gradually mix in half of the flour, then half of the milk mixture. Repeat with the rest, stirring gently until just combined.
Bake to Perfection
Oven Temperature & Baking Time
Preheat the oven to 180°C (350°F). Pour the batter into a greased pan, arrange the apricots on top, and bake for 40-45 minutes until golden brown.
How to Check If the Cake Is Done
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Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.
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The edges should be golden and slightly pulling away from the pan.
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The apricots should be soft and slightly caramelized.
Cooling the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to prevent breaking.
Now, enjoy your homemade apricot cake!
How to Choose the Best Apricots for This Cake;
For the perfect apricot cake, follow these tips to pick the best fruit:
1. Ripeness & Firmness
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Choose ripe but firm apricots—too soft, and they’ll release excess juice, making the cake soggy.
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Press gently; they should have a slight give but not be mushy.
2. Sweetness & Aroma
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Ripe apricots have a sweet, fragrant smell.
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Avoid fruit with no scent or a sour smell.
3. Color & Skin Texture
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Look for deep orange or golden apricots with a slight blush.
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The skin should be smooth, without too many wrinkles or green spots (a sign of underripeness).
4. Avoid Excess Juiciness
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Very juicy apricots can make the batter too wet.
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If your apricots are overly soft, reduce the quantity slightly or dust them with a little flour before adding them to the batter.
Tip: No fresh apricots? Use well-drained canned apricots or try peaches or plums as a substitute!
How to Store Leftover Apricot Cake
To keep your cake fresh and delicious for as long as possible, follow these simple storage tips:
1. At Room Temperature (Best for 1-2 Days)
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Let the cake cool completely before storing.
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Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.
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Store in a cool, dry place for up to 2 days.
2. In the Refrigerator (Best for 3-4 Days)
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If you want to keep the cake fresh for longer, refrigerate it.
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Wrap it well in plastic wrap or place it in an airtight container to prevent it from absorbing fridge odors.
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Before serving, let it sit at room temperature for 15-20 minutes for the best texture.
3. Freezing for Long-Term Storage (Up to 3 Months)
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Wrap individual slices in plastic wrap, then place them in a freezer-safe Ziplock bag or container.
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Label with the date and freeze for up to 3 months.
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To enjoy, thaw at room temperature for 1-2 hours or warm in the oven for a few minutes.
Tip: If you love a warm, fresh-out-of-the-oven taste, reheat a slice in the microwave for 10-15 seconds before serving!
Frequently Asked Questions (FAQs);
Using Different Types of Apricots
Q: Can I use canned apricots for this recipe?
Yes! Canned apricots work just as well as fresh ones. Just make sure to drain them thoroughly before using.
Storing & Freezing the Cake
Q: Can I freeze the apricot cake?
Absolutely! Wrap the cake in plastic wrap and foil, then store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.
Ingredient Substitutions
Q: Can I make this cake without yogurt?
Yes! You can replace yogurt with sour cream or buttermilk for a similar texture and tangy flavor.
Now, your FAQs are easier to read with clear subheadings. Let me know if you need more adjustments!
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- WP Recipe Maker #470removeSimple Apricot Cake Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today! Course: Dessert Cuisine: European, Romanian Author: Mihaela – 22 cm (9-inch) round baking pan – 250 g 2 cups all-purpose flour – 2 teaspoons baking powder – 100 g 7 tbsp soft butter – 250 g 1 ¼ cups sugar – 2 large eggs size L – 1 teaspoon vanilla extract – 1 tablespoon grated lemon zest only the yellow part – 150 ml ⅔ cup milk – 1 teaspoon lemon juice – 500 g 1 lb fresh apricots, halved or quartered 1) Step 1: Prepare the Dry Ingredients 2) In a medium bowl, mix the flour and baking powder together. Set aside. 3) Step 2: Prepare the Milk Mixture 4) In a glass, combine the milk with the lemon juice and let it sit for a few minutes. This will slightly curdle the milk, giving it a buttermilk-like texture, which helps create a moist cake. 5) Step 3: Cream the Butter and Sugar 6) In a large mixing bowl, beat the soft butter, sugar, vanilla extract, and grated lemon zest until smooth and fluffy. 7) Step 4: Add the Eggs 8) Add one egg and mix well until fully incorporated. Then, add the second egg and continue mixing until you get a creamy, smooth consistency. 9) Step 5: Incorporate the Dry and Wet Ingredients 10) Gradually add half of the milk mixture to the butter mixture, followed by half of the flour mixture. Mix gently. Then, add the remaining milk and flour, stirring until everything is well combined and you have a smooth batter. 11) Step 6: Prepare for Baking 12) Line a 22 cm (9-inch) round baking pan with parchment paper. Pour the batter into the pan, spreading it evenly with a spatula. 13) Step 7: Add the Apricots 14) Arrange the halved or quartered apricots on top of the batter, pressing them slightly into the cake. 15) Step 8: Bake the Cake 16) Preheat the oven to 180°C (350°F). Bake the cake for approximately 45 minutes or until a toothpick inserted in the center comes out clean. 17) Step 9: Cool and Serve 18) Let the cake cool for a few minutes before slicing. Enjoy!
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