This Easy Apricot Cake tastes like summer on a plate. It has a light custardy base, layered with sweet fresh apricots and topped with a sprinkling of sugar that caramelizes during baking. So easy and so delicious!
I am still learning the algorithms of Facebook and Instagram, something I thought I would never say. And while I may be still learning the ropes, clearly Facebook knows me and knows what I like.
It shows me this French Strawberry Cake video recipe daily. Which means it obviously understands my eating habits and cravings. Let's just say that Facebook is not so good for a diet! At least, my diet anyway.
So after seeing this video for the 100th time, I finally decided to make the cake. However, instead of serving the family yet another berry dessert recipe, I swapped in some gorgeous fresh apricots.
Why We Love Apricots
I tend to describe the flavor of fresh ripe apricots as being sweet like a peach, combined with a little bit of sour. What makes apricots so wonderful is that they are delicate enough for snacking, yet substantial enough to be used for cooking and baking.
My husband loves it when I make apricot jam and sweet desserts. It reminds him of his childhood, growing up in a tiny village in Switzerland that was surrounded by apricot orchards. The scent of apricots cooking in the oven is quite nostalgic for him, and immediately puts him in a good mood.
Which is yet another reason I made this Easy Apricot Cake. I needed to get him in a good mood before telling him I went to the blackhole (aka Target) yet again this week. #oops
Luckily, this Easy Apricot Cake did the trick. With its custardy base, sweet roasted apricots, and crunchy caramelized sugar topping, there was nothing more to be mad about after one bite. And since this recipe is so easy to make, it is now a new dessert staple in our home.
Tips for Making Easy Apricot Cake
- You can use any fruit – not just apricots or strawberries – when making this cake recipe.
- I recommend using a 9-inch round Springform pan instead of a standard cake pan, so you can remove the finished cake without it crumbling apart.
- And to make removal even easier, line your greased pan with these handy parchment paper rounds. They are perfect size for your pan – no cutting and trimming needed!
More Recipes Like Easy Apricot Cake
Love quick and easy recipes that packs a ton of flavor and emphasize the sweetness of summer? Then you'll want to check out my recipes for Strawberry Rhubarb Layer Cake andBlueberry Cream Cheese Bars. And this recipe refreshing Peach Mocktails will be something you'll want to make all summer long!
A simple one-bowl cake that bakes into a rich custard like cake with sweet roasted apricots and caramelized sugar finish.
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ⅓ cup all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 pound sliced apricots
- ¼ cup sugar for topping
-
Preheat oven to 350 degrees. Grease 9 inch round springform baking pan.
-
Beat butter and 1 cup sugar until light and fluffy.
-
Add eggs, one at a time, until fully incorporated.
-
Stir in vanilla extract.
-
Add flour, baking powder, and salt to mixture and stir until just combined.
-
Pour in buttermilk, once again stirring until just combined.
-
Pour batter into pan and layer with sliced apricots. Sprinkle remaining ¼ cup sugar over apricots.
-
Bake cake for 35-40 minutes, or until a toothpick is inserted and comes out clean.
-
Cool cake completely before serving. Serve with a dollop of whipped cream, if desired.
This recipe has been slightly adapted from Foodtasticmom 's French Strawberry Cake.
Violet
Gonna try this lovely little recipe tomorrow. Thanks!
Linda Leone
I love apricots! I can't wait to try this! I make an apricot upside down cake with canned apricot halves. So delicious!
James R.
I was actually thinking of trying an apricot upside down cake!
Carrie
Just popped this in the oven. My apricot tree is overflowing. Super easy to make. Everyone I know will get an apricot cake if this turns out. Thank you.
Renee
Made this last night night for family/harvest crew and it was a hit. I used gluten free flour and doubled it with two layers. Used a combination of sugars - raw, xylitol and stevia.