Apricot Cake
A great way to make a coffee cake in summer is with stone fruits such as apricots, peaches, plums, and nectarines. This moist apricot cake needs only 10 minutes to prep and 40 minutes to bake. And it uses ingredients you probably have on hand.
Two of my favorite things in summer are summer fruits and the option to grill outdoors.
Almost every cake I make these days is with fruits or berries. This week, we made this cake with apricots and my peach crumble cake. Last week, we made an apricot tart with a frangipani filling similar to my nectarine tarts.
Apricots are very versatile and while you can use them in cakes like these you can also add them to savory dishes such as salads. My favorite is to make apricot chutney and spread it over chicken breasts or pork chops before cooking.
Why make this recipe?
- The recipe is very simple with the standard cream method so nothing complicated.
- You don’t need any special ingredients. If you have apricots on hand, the rest of the ingredients are simple pantry staples.
- I am using a hand mixer in the video but you could just as well use a bowl and whisk. If you use a stand mixer be sure not to overmix.
- And, the recipe is very versatile. I m using apricots but you could also use peaches, nectarines, plums, figs, or a combination of fruits.
- This is the perfect dessert to take with you when you visit family and friends.
Ingredients and substitutes
- Apricots – I like to use ripe but firm apricots as these will be sweeter. Having said that, I do love the combination of a sweet cake and sour apricots.
- Flour – I highly recommend all-purpose flour for cakes with fruits. The added strength helps keeps the fruits afloat.
- Sugar – I am using white sugar so I get a nice white cake. But brown sugar does add a nice caramel flavor to the cake as well.
- Fat – I am using a combination of butter for that rich flavor and oil as it keeps the cake moist. While you can use all butter, I do not recommend all oil as it can cause the fruit to sink.
- Yogurt – Yogurt is something we always have on hand, right? But, you can also use sour cream or buttermilk.
- Vanilla – You can use vanilla extract, bean paste, and vanilla sugar.
- Optional ingredients – you can add lemon zest for a lemon flavor. You can also add nuts such as cashews and pistachios to the batter.
Apricot Cake recipe
- Preheat the oven to 325°F / 165°C / Gas mark 3.
- Grease and link a 9 x 9-inch square cake pan with parchment paper for easy removal. You can also use an 8-inch round cake pan.
Pro tip – I am using a springform pan but you can also use a regular square pan with a parchment sleeve for easy removal.
- Wash and wipe dry the apricots. Cut about 6 to 8 apricots into small 1-inch cubes for the batter and slice the remaining into wedges for the top. Then, add two tablespoons of flour (from the recipe) to the chopped apricot for the batter. Combine well and set aside.
Pro tip – I like to add the flour to the apricots just before adding them to the batter. - Dry ingredients – In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. And set aside.
Cake batter
- In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy.
Pro tip – The oil will create emulsification with the batter so it looks more whipped rather than fluffy. - Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.
Pro tip – Make sure each egg is well incorporated before you add the next one to prevent the batter from curdling. - Next, add the flour mixture and yogurt in three batches. Followed by the chopped apricots coated in flour. Combine well but do not overmix once you add the apricots.
Pro tip – The flour on the apricots will act as glue to hold on to the batter. This prevents the fruit from sinking to the bottom of the batter.
- Pour the batter into the prepared baking pan, spread with an offset spatula towards the edges. Then, arrange the sliced apricot wedges all over the top.
Pro tip – I like to place them in rows with the wedges facing in opposite directions as shown in the video but you can also arrange them in any other pattern.
Bake
- Bake for 35 to 45 minutes or until a skewer inserted in the center comes out clean. When baking, the fruit will soften considerably.
- When baked, brush with melted apricot jam. This is optional but does enhance the flavor of the fruit in the cake.
Pro tip – If you don’t have apricot jam on hand, you can also sprinkle 2 tbsp of brown sugar on the cake just before baking. It creates a nice shine over the fruit.
Variations
- Berry peach cake – add up to 1 cup of berries to the batter before baking.
- Apricot crumble cake – for a nice crunch top the cake with a crumble or streusel topping made with oats, cold butter, and flour just before baking.
- Glazed apricot cake – drizzle with sugar glaze after baking and cooling.
- Canned apricot cake – if you use canned apricots keep them as is and top the cake with apricot halves. That way they won’t disappear in the batter.
Tips for success
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room temperature ingredients especially butter and eggs as these can cause the batter to curdle.
- Add eggs one at a time making sure each is well emulsified before you add the next. This will give a light and airy cake.
- Always use fresh baking soda and baking powder. These do have a long shelflife but can go bad. (read Baking Powder vs. Baking Soda
- Coat the chopped fruit in flour. This flour acts as a glue to hold on to the batter which prevents them from sinking to the bottom of the pan.
- Once you add the fruit do not overmix as this will cause the fruit to sink to the bottom as well.
- Coffee cakes taste best in the first two days. This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- This cake can also be frozen in the freezer for up to a month. Personally, I like to cut the cake into slices and place the slices in a freezer-safe storage bag. Then take only as many slices as I need for my tea time snack.
More delicious sapricot recipes
Frequently asked questions
How long will this apricot cake keep?
This cake will keep at room temperature for 2 days and in the fridge for 5 to 6 days. Make sure to cover the cake with plastic to prevent it from drying out.
What other fruits can I use with this cake?
You can use this same recipe with 2 cups of chopped apples, peaches, nectarines, figs, and plums. You can even add 1 cup of berries with the stone fruit as we did in our blackberry peach cake.
Can I use canned apricots for this cake?
Canned apricots are softer and sweeter. While you can use them make sure to drain and pat them dry so they do not add too much moisture to the cake. Also, you may want to reduce sugar by a few tablespoons in the batter.
Can I make this an upside-down apricot cake?
I do have a peach upside-down cake that has been tested. You can use that recipe with apricots instead of peaches. You can also try my upside-down plum cake.
Can I make this an eggless cake? What do I replace for the eggs?
This recipe works best with eggs, but I do have an eggless vanilla cake. Perhaps you can use that for the batter along with the chopped apricots. Then top with sliced apricots as we did in this recipe.
Apricot Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Difficulty: Easy
Calories: 188kcal
Adjust Servings Here: 16 slices
Description
A great way to make a coffee cake in summer is with stone fruits such as apricots, peaches, plums, and nectarines. This moist apricot cake needs only 10 minutes to prep and 40 minutes to bake. And it uses ingredients you probably have on hand.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Salt
- 4 tbsp (60 g) Butter
- 4 tbsp (60 ml) Oil (flavorless)
- 1 cup (200 g) Sugar (white or brown)
- 3 Eggs
- ½ cup (120 g) Yogurt
- 1 lb (450 g) Apricots ((divided 12 to 14))
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 325°F / 165°C / Gas mark 3.
- Grease and link a 9 x 9-inch square cake pan with parchment paper for easy removal. You can also use an 8-inch round cake pan. Pro tip – I am using a springform pan but you can also use a regular square pan with a parchment sleeve for easy removal.
- Wash and wipe dry the apricots. Cut about 6 to 8 apricots into small 1-inch cubes for the batter and slice the remaining into wedges for the top. Add two tablespoons of flour (from the recipe) to the chopped apricot for the batter. Combine well and set aside.Pro tip – I like to add the flour to the apricots just before adding them to the batter (read more in the tip below).
- In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy. Pro tip – The oil will create emulsification with the batter so it looks more whipped rather than fluffy.
- Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.Pro tip – Make sure each egg is well incorporated before you add the next one to prevent the batter from curdling.
- Next, add the flour mixture and yogurt in three batches. Followed by the chopped apricots coated in flour. Combine well but do not overmix once you add the apricots. Pro tip – The flour on the apricots will act as glue to hold on to the batter. This prevents the fruit from sinking to the bottom of the batter.
- Pour the batter into the prepared baking pan, spread with an offset spatula towards the edges. Then, arrange the sliced apricot wedges all over the top. Pro tip – I like to place them in rows with the wedges facing in opposite directions as shown in the video. But you can also arrange them in any other pattern.
- Bake for 35 to 45 minutes or until a skewer inserted in the center comes out clean. When baking, the fruit will soften considerably.
- When baked, brush with melted apricot jam. This is optional but does enhance the flavor of the fruit in the cake. Pro tip – If you don't have apricot jam on hand, you can also sprinkle 2 tbsp of brown sugar on the cake just before baking. It creates a nice shine over the fruit.
Recipe Notes & Tips
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room temperature ingredients especially butter and eggs as these can cause the batter to curdle.
- Add eggs one at a time making sure each is well emulsified before you add the next. This will give a light and airy cake.
- Always use fresh baking soda and baking powder. These do have a long shelflife but can go bad. (read Baking Powder vs. Baking Soda
- Coat the chopped fruit in flour. This flour acts as a glue to hold on to the batter which prevents them from sinking to the bottom of the pan.
- Once you add the fruit do not overmix as this will cause the fruit to sink to the bottom as well.
- Coffee cakes taste best in the first two days. This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- This cake can also be frozen in the freezer for up to a month. Personally, I like to cut the cake into slices and place the slices in a freezer-safe storage bag. Then take only as many slices as I need for my tea time snack.
Nutrition Information
Calories: 188– kcalCarbohydrates: 28– gProtein: 3– gFat: 7– gSaturated Fat: 2– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 3– gTrans Fat: 1– gCholesterol: 38– mgSodium: 162– mgPotassium: 128– mgFiber: 1– gSugar: 15– gVitamin A: 678– IUVitamin C: 3– mgCalcium: 23– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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The jam on top makes it look lovely & glossy & it’s nice that there are apricots in as well as on the cake when you’re trying to use up a few hundred home grown ones!
Thanks, Kim, Yes, it gives it that glossy shine that most people associate with pastry shops.
Hi, how much yogurt, I can’t see it in the recipe list. Hopefully I’ll be baking this soon, as with all your wonderful recipes it looks delicious!
Sorry for the late reply, Ros (I found your comment in the spam folder) Yes, only 1/2 cup yogurt please.