If you're searching for a dessert that's fruity, moist, and totally irresistible, this apricot cake is it. Perfect for brunch or a special treat, it's packed with fresh apricots and an apricot glaze that makes every bite shine.
Why this apricot cake is so special
There's something magical about apricot cake. The sweet and slightly tart apricots stay juicy during baking, while the soft, tender batter makes every bite melt in your mouth. If you choose to add the glaze, it creates a shiny, flavorful finish that elevates the cake from simple to spectacular.
Ingredients you will need
Flour: Use all-purpose flour for this apricot cake recipe.
Baking powder
Salt
Egg: Use one large egg at room temperature.
Vanilla extract: Opt for pure vanilla extract for natural flavor.
Sugar: You will need granulated white sugar for this cake.
Vegetable oil: Use a neutral oil, such as sunflower or canola.
Milk: Whole milk at room temperature works best.
Apricots: Use fresh, ripe apricots, halved and pitted.
For the apricot glaze
Apricots: Peel and pit apricots before using them for a smooth glaze.
Sugar: Use granulated white sugar to make the glaze.
Water
Cooking tips
Choose ripe but firm apricots to ensure they hold their shape while baking and provide a natural sweetness.
Do not overmix the batter. Gently fold the dry ingredients in to keep the cake light and tender.
Arrange the apricot halves cut side up on top of the batter without pressing them in, or they may sink during baking.
Looking for more easy and delicious cake recipes? Check out these Chocolate orange cake, this Peanut butter cake, or this quick-to-make Olive oil cake.
How to make apricot cake
Prepare the batter: Preheat your oven to 170C (340F) and line an 8-inch (20 cm) springform pan with parchment paper. In a bowl, combine 250 g all-purpose flour, 2 teaspoon baking powder, and 1 teaspoon salt. In another bowl, whisk 1 large egg, 1 teaspoon vanilla extract, and 130 g sugar until pale yellow. Add 50 ml vegetable oil and 200 ml whole milk, mixing until smooth. Mix in the dry ingredients until the batter is smooth.
Add the apricots and bake: Pour the batter into the prepared pan. Arrange apricot halves on top, cut side up. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the top is evenly browned. Allow the cake to cool in the pan until it is slightly warm before removing it.
Make the glaze (optional): For the glaze, cook 3 apricots, 40 g sugar, and 40 ml water in a saucepan over medium heat until the sugar dissolves. Mash the apricots and cook 3-5 more minutes until thickened. Blend until smooth with an immersion blender or stand blender. Brush the warm glaze over the cake.
Possible variations
Swap apricots for peaches, plums, or nectarines. For larger fruits, cut them into smaller pieces so they don't sink during baking.
Add chopped nuts to the cake batter for extra texture.
Enhance the flavor with a pinch of cinnamon or a few drops of almond extract.
Top with a streusel (you can grab the recipe from my Strawberry crumble cake) instead of the glaze for a crunchy twist.
Storing and freezing tips
Store the apricot cake in an airtight container at room temperature for 2-3 days to keep it moist. For longer storage, refrigerate the cake for up to 5 days.
To freeze, wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw frozen cake at room temperature before serving, and reheat slightly if desired for a fresh-baked taste.
Recipe card
Apricot Cake
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- Whisk
- an 8-inch (20cm) springform pan
- Parchment paper
Ingredients
For the cake
- 250 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 130 g granulated sugar
- 50 ml vegetable oil
- 200 ml whole milk at room temperature
- 6 -7 apricots halved and pitted
For the glaze (optional)
- 3 apricots pitted and peeled
- 40 g granulated sugar
- 40 ml water
Instructions
For the cake
- Preheat the oven to 170C (340F). Line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, whisk together the egg, vanilla extract, and sugar until pale yellow and well combined.
- Add the vegetable oil and mix to combine.
- Add the milk and mix to combine.
- Add the dry ingredients and mix just until no dry ingredients remain and the batter is smooth.
- Pour the batter into the prepared pan and carefully arrange the apricot halves cut side up on top of the batter. Try to not press them in so they don't sink during baking.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is evenly browned.
- If using the glaze, brush it over the hot cake.
- Allow the cake to cool in the pan until it is slightly warm before removing it.
For the glaze (optional)
- Place the apricots, sugar, and water in a saucepan.
- Cook over medium heat until the sugar has dissolved.
- Mash the apricots with a fork or potato masher and continue cooking for 3-5 minutes, or until the mixture is thick enough to coat the back of a spoon.
- Transfer the mixture to a tall glass and blend with an immersion blender until smooth, or use a stand blender.
- Brush the warm glaze onto the hot cake.
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