Description
Moist and golden, this Apricot Cake brings Mediterranean sunshine to your dessert table. Sweet fruit and delicate crumb combine for a delightful treat that transports you to summer orchards with each delectable bite.
Ingredients
Scale
Fruit Ingredients:
- 2 pounds (907 grams) fresh apricots, halved and pit removed
- 1 tablespoon (15 milliliters) lemon juice
Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- 3 teaspoons (15 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
- 1 teaspoon (2.5 grams) cinnamon
- 3/4 cup (150 grams) sugar
- 2 tablespoons (15 grams) powdered sugar
Wet Ingredients:
- 1/2 cup (113 grams) butter, room temperature
- 1 teaspoon (5 milliliters) vanilla extract
- 4 large eggs
Instructions
- Prepare the oven at 350F (180C) and coat a 9-inch springform pan with grease for optimal cake release.
- Create a vibrant apricot puree by blending half the fruits with fresh lemon juice, then slice the remaining apricots into delicate quarters.
- Cream butter and sugar together until light and airy, creating a smooth foundational mixture.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition, then blend in vanilla extract for aromatic depth.
- Combine dry ingredients – flour, baking powder, salt, and ground cinnamon – in a separate bowl to ensure even distribution of leavening agents.
- Gently fold the dry ingredient mixture into the wet ingredients, maintaining a soft, uniform batter without overmixing.
- Swirl the apricot puree throughout the batter, creating subtle fruity pockets and a marbled appearance.
- Transfer the batter to the prepared pan, artfully arranging the apricot quarters on top for a decorative finish.
- Bake for 55-60 minutes, testing doneness with a thin skewer that should emerge clean when inserted into the cake’s center.
- Allow the cake to cool completely before dusting with a delicate layer of powdered sugar, enhancing its visual appeal and sweetness.
Notes
- Swap fresh apricots with canned or frozen varieties when out of season, ensuring you drain excess liquid before using.
- Boost moisture by adding a dollop of Greek yogurt or sour cream into the batter for a richer, more tender crumb.
- Adjust sweetness levels by reducing sugar if using very ripe, sweet apricots or adding a touch more if fruits are slightly tart.
- Make this cake gluten-free by substituting regular flour with almond or oat flour, which also adds a delightful nutty undertone.
- Prep Time: 15 mins
- Cook Time: 55-60 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg