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–+ servings
Cake with caramelised peaches topping on a large round plate.

Apricot Cake

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.
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 233kcal
Author: Anna

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.

Video

Notes

Store in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freeze for up to 2 months. Thaw frozen cake at room temperature before serving, and reheat slightly if desired.

Nutrition

Nutrition Facts
Apricot Cake
Serving Size
 
1 serving
Amount per Serving
Calories
233
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
19
mg
6
%
Sodium
 
333
mg
14
%
Potassium
 
146
mg
4
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
664
IU
13
%
Vitamin C
 
3
mg
4
%
Calcium
 
83
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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