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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
minutes
Cook Time:
50
minutes
minutes
Cooling Time:
15
minutes
minutes
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
12
slices
Calories:
340
kcal
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
1½
cups
granulated sugar
½
cup
unsalted butter
softened
3
large eggs
room temperature
1
cup
buttermilk
room temperature
2
teaspoon
vanilla extract
1½
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
⅓
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:
125
g
|
Calories:
340
kcal
|
Carbohydrates:
47
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
70
mg
|
Sodium:
250
mg
|
Potassium:
210
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
920
IU
|
Vitamin C:
5
mg
|
Calcium:
90
mg
|
Iron:
1.7
mg