Apricot Cake

Lovely Apricot Cake has a soft almond crumb embedded with fragrant, fresh apricots. This rustic cake is meant to be simple and homey. It’s a totally unfussy recipe.

an apricot cake on a wooden cake stand with a slice removed.

About this cake

This recipe really is easy to make. By the time you have the oven pre-heated the batter will be ready to go in the pan. The only thing you need to do ahead of time is bring the ingredients to room temperature.

This a rustic cake, not a perfectly coiffed bakery style dessert. It is a simple marriage of bright, seasonal fruit and soft, comforting cake.

I love this recipe and I think you will too.

Ingredients

ingredients for apricot cake in glass bowls.

Ingredient Notes

  • Cake Flour – Low protein cake flour makes a cake with a super-soft and tender crumb.
  • Almond Flour – Almond flour tenderizes the cake crumb even more and adds a subtle nutty flavor.
  • Buttermilk – Yet another tenderizer for a soft cake crumb. Buttermilk also adds richness and a lightly tangy note.
  • Almond Extract – Use a natural almond extract for the best flavor. The potency of extract can vary by brand so start with 1/2 tsp of extract and adjust the amount to your taste.
  • Apricots – Use fresh, ripe apricots that are slightly soft but not at all mushy. The size of the fruits can vary. The halves from smaller apricots will sink into the batter as the cake bakes while larger fruit may stay on top. Either way is fine.

The Process

See the recipe card for detailed measurements and instructions.

Cake batter in a mixing with eggs added.
  • Combine the dry ingredients with the softened butter and half of the buttermilk.
  • Cream the mixture to aerate the batter.
  • Add the eggs and remaining buttermilk.
  • Mix until combined.
a cake pan with batter and apricot halves. Hand holing an apricot half.
  • Spread the batter into a buttered and floured springform pan. Arrange apricot halves, cut side down, over the batter.
apricot cake before and after baking.
  • Sprinkle the cake with sugar and sliced almonds.
  • Bake until the center of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Cool 10 minutes before releasing the sides of the pan.

Storage

Apricot cake will keep at room temperature for 2 days. Leftover slices can be individually wrapped and frozen for up to a month. After freezing the cake may be a little mushy, but still tasty.

a slice of apricot cake on a white plate.
a slice of apricot cake on a white plate.
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5 from 1 review

Apricot & Almond Cake

Rustic Apricot Cake with a soft almond cake embedded with sweet, juicy apricots. This cake is meant to be simple and homey. It's a totally unfussy recipe. Makes one 9" cake.
Prep Time30 minutes
Bake Time45 minutes
Total Time1 hour 15 minutes
12 servings
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Ingredients

  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 oz buttermilk ( cup)
  • 5 ½ oz cake flour (1 ¼ cups, see note)
  • 2 oz almond flour (½ cup)
  • ½ teaspoon baking soda
  • teaspoon table salt
  • 6 oz granulated sugar (¾ cup)
  • 6 oz unsalted butter (room temperature)
  • 16 oz fresh apricots (halved and pitted)
  • sliced almonds

Instructions

  • Preheat the oven to 350 °F. Butter and flour a 9" springform pan. You can also line the bottom of the pan with parchment paper. (see note)
  • Whisk together 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract and 1 oz of the buttermilk in a small bowl, set aside.
  • Combine 5 ½ oz cake flour, 2 oz almond flour, ½ teaspoon baking soda, ⅛ teaspoon table salt, 6 oz granulated sugar in a mixing bowl. Mix on low speed for 30 seconds to distribute the ingredients.
  • With the mixer running on low, toss in 6 oz unsalted butter a tablespoon at a time. Add the remaining buttermilk and increase the speed to medium and mix 2 minutes to aerate the batter. With the mixer on low speed, slowly add the egg mixture in two batches. Scrape the bowl and mixer after each addition.
  • Pour the batter into the prepared pan and spread to level. Place 16 oz fresh apricots, cut side down, in concentric circles over the batter. Sprinkle sliced almonds over the cake.
  • Bake on the bottom rack of the oven until the center of the cake springs back when pressed, about 45 minutes. Cool 10 minutes in the pan before releasing the sides.
  • Serve slightly warm or room temperature.

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don’t have a spring form pan you can use a regular cake pan. Let the cake cool completely before flipping it out onto a cake. Flip back over so the cake is served apricot side up.

Nutrition

Serving: 1slice | Calories: 270kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 95mg | Potassium: 140mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1154IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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