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Apricot Cake

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A tender, moist cake studded with vibrant apricot pieces and infused with delicate almond notes. This seasonal treat showcases the sunny, sweet-tart flavor of fresh apricots, complemented by a light glaze that adds just the right amount of sweetness. Perfect for summer gatherings, afternoon tea, or anytime you want to celebrate the bright taste of stone fruit.

Ingredients

Scale

For the Apricot Cake:

  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup sour cream or plain yogurt, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1½ cups fresh apricots, pitted and chopped (about 6–8 apricots)
  • 2 tablespoons all-purpose flour (for tossing with apricots)
  • ⅓ cup sliced almonds (optional)

For the Apricot Glaze:

  • ½ cup apricot preserves
  • 1 tablespoon water or lemon juice
  • 1 tablespoon honey (optional)

For the Simple Icing (Optional):

 

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • ½ teaspoon vanilla extract or almond extract

Instructions

  1. Prepare the Baking Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan, or line with parchment paper for easier removal.
  2. Toss the Apricots: In a small bowl, gently toss the chopped apricots with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake during baking.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the 1¾ cups flour, baking powder, baking soda, and salt until well combined.
  4. Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the sour cream or yogurt, vanilla extract, and almond extract (if using). Mix until well combined.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined, being careful not to overmix.
  7. Fold in Apricots: Gently fold in the flour-coated apricot pieces until evenly distributed throughout the batter.
  8. Bake the Cake: Pour the batter into the prepared pan and smooth the top. If using, sprinkle sliced almonds over the surface. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown.
  9. Make the Apricot Glaze: While the cake is baking, heat the apricot preserves and water or lemon juice in a small saucepan over low heat, stirring until smooth and slightly thinned. If using, add honey for extra shine and sweetness. Strain through a fine-mesh sieve if you prefer a smoother glaze.
  10. Apply the Glaze: When the cake comes out of the oven, let it cool in the pan for 10 minutes. If using a springform pan, remove the sides. While the cake is still warm, brush the apricot glaze all over the top, allowing it to soak in slightly.
  11. Cool and Add Icing (Optional): Allow the cake to cool completely on a wire rack. If desired, make the simple icing by whisking together powdered sugar, milk or cream, and extract until smooth. Drizzle over the cooled cake.

Serving Suggestions:

 

Serve slices of this fruity cake with a dollop of lightly whipped cream, crème fraîche, or a scoop of vanilla ice cream. For a beautiful presentation, garnish with fresh apricot slices, mint leaves, or additional toasted sliced almonds. This cake pairs wonderfully with afternoon tea, coffee, or a glass of dessert wine.

Notes

Pro Tips:

  • If fresh apricots aren’t available, you can use well-drained canned apricots or rehydrated dried apricots. If using dried, soak them in hot water for 30 minutes, then drain and pat dry before chopping.
  • For extra flavor, add 1 teaspoon of finely grated lemon or orange zest to the batter.
  • Choose apricots that are ripe but still firm for the best texture in the cake.

Common Mistakes to Avoid:

  • Skipping the step of tossing apricots in flour, which helps prevent them from sinking to the bottom during baking.
  • Overmixing the batter after adding the flour, which can lead to a tough, dense cake.
  • Underbaking the cake, which can result in a soggy center, especially with the moisture from the fresh fruit.

Storage Instructions:

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake actually improves in flavor after a day as the fruit flavors meld. For longer storage, wrap individual slices or the whole cake (unglazed) tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add glaze before serving if desired.

 

Enjoy your Apricot Cake! 

Find it online: https://bakesbliss.com/apricot-cake/