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Moist apricot cake slice on a white plate with crumb topping and fresh apricots

Apricot Cake Recipe

This moist apricot cake is bursting with juicy fresh apricots, a tender buttery crumb, and a crunchy almond topping. It’s easy, foolproof, and full of nostalgic flavor.
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Course: Brunch, Dessert, Snack
Cuisine: American, European
Prep Time: 25 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 340kcal
Cost: $8–$10

Equipment

  • 9x13 inch baking dish Light metal or ceramic preferred
  • Electric mixer Stand or hand mixer
  • Mixing bowls At least 2, for wet and dry ingredients
  • Sharp knife For slicing apricots evenly
  • Measuring Cups Dry and liquid measuring tools
  • Measuring spoons For accurate baking measurements

Ingredients

For the Cake Base

  • 2 cups all-purpose flour sifted
  • cups granulated sugar
  • ½ cup unsalted butter softened
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoon vanilla extract
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Apricot Layer

  • 2 lbs fresh apricots pitted and sliced
  • ¼ cup brown sugar packed
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest freshly grated
  • ½ teaspoon cinnamon ground

For the Crumb Topping

  • ½ cup all-purpose flour
  • cup brown sugar packed
  • 3 tablespoon cold butter cubed
  • ¼ cup slivered almonds optional

Instructions

  • Preheat oven to 350°F and grease a 9x13-inch baking dish.
  • Pit and slice apricots into wedges.
  • Toss apricots with brown sugar, cornstarch, lemon zest, and cinnamon.
  • Cream butter and granulated sugar until light and fluffy.
  • Beat in eggs one at a time, then mix in vanilla.
  • In separate bowl, whisk flour, baking powder, baking soda, and salt.
  • Alternate adding dry mix and buttermilk to wet mix, beginning and ending with dry.
  • Pour batter into dish. Top with seasoned apricots.
  • Cut cold butter into flour and sugar for crumb topping.
  • Sprinkle crumb mix and slivered almonds over the apricots.
  • Bake for 45–50 minutes until a toothpick comes out clean.
  • Let cake cool at least 15 minutes before slicing and serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 125g | Calories: 340kcal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 250mg | Potassium: 210mg | Fiber: 2g | Sugar: 29g | Vitamin A: 920IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1.7mg