You’ll love this fresh apricot cake recipe. To maximize the flavor of the cake apricot puree is added to the cake batter. Along with apricots on top of the cake, you end up with a cake that is incredibly moist with delicious tart apricot flavor every single bite. In the recipe below I share the steps and my tips for a successful bake that will delight your friends and family.
I love apricots, but I think they're an underappreciated fruit. When they're ripe, they have a tangy sweet flavor that's so good. If you’re here, I’m assuming that you love apricots. Or maybe you're asking what to do with apricots. In either case, this apricot cake recipe is perfect for you.
I love baking with new flavors and absolutely loved experimenting with this apricot cake recipe. I originally tried a gluten-free version with just almond flour, but couldn’t quite get it to work in terms of texture so I went back to all-purpose flour.
The first version of this cake had the apricots on top, but I wanted more apricot flavor and that’s when I added apricot puree to the cake batter and it worked. Adding puree makes the cake more flavorful and incredibly moist.
And if you’re looking for more apricot dessert ideas check out my recipes for Apricot and Almond Galette and Apricot Tart.
Apricot Cake Ingredients
Here are the ingredients you'll need for this wonderful fruity cake.
- Fresh Apricots: The apricots are in the cake batter and on top of the cake to ensure the maximum apricot flavor. Taste the apricots before using them to ensure they have a tart-sweet flavor. I once bought apricots that had no flavor and tasted awful.
- Ground Cardamom: The cardamom pairs really well with the apricots. However, cardamom can sometimes be hard to find, so if you can’t find it you can make the cake without it.
- Lemon Juice: The lemon juice is used to brush the apricot halves on top of the cake, so they don’t turn brown while baking.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Apricot Cake
Step 1: Prepare the 9-inch springform pan. Make sure to line the bottom of the pan with parchment paper, which makes it easier to lift the cake off the pan once it’s done.
Step 2: Place the flour, baking powder, and baking soda in a medium-sized mixing bowl and whisk for 30 seconds to ensure the ingredients are well combined. Set aside the flour mixture until ready to use.
Step 3: Cut some of the apricots into quarters and process them in a mini food processor until the apricots are smooth.
Step 4: Pour the apricot puree into a 2-cup measuring cup. You should have 214 grams of puree.
Step 5: Place the butter, sugar, cardamom, almond extract, and vanilla extract in the bowl of stand mixer.With the paddle attachment beat the ingredients on medium speed until it’s creamy and lighter in color.
Step 6: Add the eggs one a time, beating after each addition until the egg if fully incorporated. Scrape the bottom and sides of the bowl.
Step 7: Add half of the dry ingredients and mix on low speed until the flour is incorporated.
Step 8: Add all of the sour cream and mix on medium speed until it’s fully incorporated.
Step 9: Add the remaining flour and mix on low speed until incorporated. Scrape the sides of the bowl and mix in by hand any flour on the sides of the bowl.
Step 10: Add the apricot puree and mix on medium speed until incorporated. The cake batter will be a beautiful light orange color
Step 11: Remove the bowl from the stand and scrape the bottom of the mixing bowl to ensure the batter is well combined.
The pureed apricots will turn darker after they are pureed while you are mixing the other cake ingredients. This happens as the puree is exposed to oxygen and is oxidized. It doesn't impact the flavor of the apricots or the cake.
Step 12: Pour the cake batter into the prepared baking pan. Use an offset spatula to smooth and even out the top of the batter.
Step 13: Arrange the apricot halves on the top of the batter, arranging them around the edge of the pan. Place one apricot half in the center.
Though it may be tempting, don't overcrowd the top with the apricot halves. There needs to be plenty of room for the cake to rise and thoroughly bake.
Step 14: Bake the cake at 350°F for 55-65 minutes until it has risen, the top is golden brown, and it doesn’t giggle in the center when touched.
Another way to check for doneness is to use an instant-read thermometer to check the temperature of the cake in the center. It should be about 203°F.
Step 15: Remove the cake from the oven and place it on a wire rack. Immediately run an offset spatula around the edge of the cake to make sure it’s loosened from the sides of the pan.
Let the cake cool for 15 minutes then remove the ring. Let the cake cool until it’s completely cool, about 2 hours.
How to Serve the Cake
This cake is so incredibly moist and flavorful that it really doesn’t need any topping, but if serving to guests or bringing it a party, sprinkle the top with powdered sugar.
Pro Tips to Ensure A Successful Bake
- Use a food scale to weigh your ingredients, especially the flour and the apricots to ensure you don’t have too much or too little of either . Weighing the butter is the best way to ensure you have the right amount, and weighing the sour cream is easier than using a measuring cup.
- Taste the apricots before you start the recipe. The apricots should have a sweet-tart flavor and be a little soft. It’s okay to use apricots that are slightly underripe, but I’ve bought apricots before that had no flavor, that tasted like cardboard and would have been terrible in any recipe.
- Use room-temperature butter, eggs, and sour cream which is 65-68 degrees F. Cold butter won’t mix or aerate well, and cold eggs will result in a stodgy cake. Cold sour cream can cause the cake batter to curdle.
If you make this yummy apricot cake please leave a rating and a comment below.
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Apricot Cake (Made with Fresh Apricots)
Equipment
- Instant-read thermometer
Ingredients
For the Cake
- 4-5 (240 grams) apricots the number will vary based on the size of the fruit
- 2 cups (250 grams) unbleached all-purpose flour sifted
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter room temperature (65-68 degrees F)
- 1 cup (200 grams) granulated sugar
- 3/4 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cardamom
- 2 large (100 grams) eggs room temperature (65-68 degrees F)
- 3/4 cup (180 grams) full-fat sour cream
Cake Topping
- 4-5 apricots
- 1 teaspoon lemon juice
- 1/4 cup sliced almonds skin on
Instructions
- Preheat the oven to 350°F.
Prep the Cake Pan
- Butter and flour the sides and bottom a springform pan. Line the bottom with a 9-inch round piece of parchment paper.
Apricot Puree
- Wash the apricots. Cut the apricots in half to remove the seed, then cut them into quarters. Place the apricots in a mini food processor and process them until they are broken down into a smooth puree. Pour the pureed apricots into a 1-cup measuring cup or a small bowl on kitchen scale and set it aside until ready to add to the cake batter. You should have about 212 grams of apricot puree or a little less than 1 cup. If you can have as little as 190 grams or as much as 218 grams. If you have more than that, reserve the leftover for a smoothie or yogurt topping.
Make the Cake Batter
- In a medium-sized bowl whisk together the flour, baking powder, baking soda, and kosher salt. Whisk for 30 seconds to ensure the ingredients are well combined and that the baking powder and baking soda are well distributed throughout the flour.
- Crack the eggs into a small bowl or measuring cup and beat them with a fork or small whisk
- Place the unsalted butter, sugar, cardamom, vanilla extract, and almond extract in the bowl of a stand mixer. Start the mixer on low and mix for about 20 seconds, then increase the speed to medium and beat until the mixture is creamy and slightly lighter in color, about 2 minutes and 30 seconds. Scrape down the bottom and sides of the bowl and the paddle attachment.
- Add the eggs one at a time, beating after each addition until the egg is fully incorporated into the creamed butter and sugar.
- Add 1/2 of the flour mixture and mix on low until the flour is incoporated. There may be some flour on the sides of the bowl, which is okay. Add all of the sour cream and mix on medium until the sour cream is in incorporated. Add the remaining flour mixture and mix on low until incorporated. Scrape the sides and bottom of the bowl. Add the apricot puree and mix on medium until it’s incorporated and the batter has turned a light orange color.
- Scrape the sides and bottom of the mixing bowl once more to ensure the batter is well mixed. For stand mixers ingredients often settle on the bottom and don't get completely mixed in with the other ingredients which is why it's imporant to scrape the bottom of the bowl and mix in any unmixed ingredients by hand.
- Pour the batter into the prepared springform pan and use a silicon spatula to get all the batter out of the bowl. Smooth the top of the batter with an offset spatula.
- Cut the apricots in half. Brush the insides lightly with a little bit of lemon juice. This step is to keep the insides from turning too brown as the cake bakes. Arrange the apricots, cut side up, around the edge of the pan and place one apricot half in the center. Depending on the size of the apricots you may need 3 or 4 whole apricots. Don't overcrowd the top of the cake. There needs to be enough room for the cake batter to rise and thoroughly bake.
- Sprinkle the sliced almonds across the top of the cake batter. Make sure none of them are directly on the apricots.
Bake the Cake
- Bake the cake for 55-65 minutes. The cake is done when the top is a golden brown, center no longer jiggles when you touch the top with your finger, and cake tester inserted near the center comes out clean with no more than 1 or 2 crumbs clinging to it. If there is any wet batter on the cake tester, the cake is not done. The internal temperature at the center of the cake should be 205 degrees F. Use an instant-read thermometer to perform a temperature check.
- Remove the cake from the oven and set the pan on a wire rack. Run an offset spatula around the edges of the cake to loosen it from the sides of the springform pan. Let the cake cool for 15 minutes. Remove the ring of the springform pan. Let the cake cool completely, before slicing and serving.
Storing the Cake
- Room Temperature: Because of the fresh apricots on top of the cake, the cake can be stored at room temperature for one day in an airtight container or covered with plastic wrap. Refrigerator: Store leftover cake in the refrigerator tightly covered with plastic wrap or in an airtight container for up to 5 days.Freezer: Wrap the cake in two layers of plastic wrap, then wrap it in a layer of foil. Store the cake in the freezer for up to 2 months. To thaw the cake remove the foil and one layer of the plastic wrap. Thaw it in the refrigerator for 24 hours before serving.
Louise says
There is no oven temperature listed.
Cheryl Norris says
Hi Louise
I am so sorry for the error. The recipe card has been corrected with the baking temperature (350F). Thank you for letting me know.
Barbara Rigney says
I love using fresh fruits
Lisa W. says
This cake is amazing! The texture! The apricot flavor, and the spice and flavorings make this an elevated dessert! I would rate it perfect for company or just enjoying anytime you can get fresh apricots! However, I may try it with canned, if I can’t wait for the season 😉It turned out just like the picture. Well written instructions and the weights of ingredients will ensure your success!
Michele Keigley says
I like your apricot recipes and your hint to taste them first to be sure abut the flavor really hit home. I do have a concern. I find apricot peelings not appealing. (Punny?) I would think that baking them would make the skin leathery, so I always peel them first. Comment?
Cheryl Norris says
Hi Michele
I personally like the peel and for me the peel usually bakes up fine and adds flavor. I haven't had the issue with leathery skin, but that may be because of the type of apricot. The recipe should work fine with peeled apricots.