Apricot Cake Recipes
This apricot cake (made with fresh apricots) is incredibly moist and fruit-forward, showcasing the sweet-tart flavor of ripe summer apricots in every bite. It’s tender, golden, and elegantly topped with halved apricots and almonds.
Blending pureed apricots into the batter deepens the flavor, while whole fruit on top gives a juicy burst in every slice. It’s the kind of rustic, irresistible cake that feels both homey and special.
Star Ingredients That Make This Apricot Cake Shine
- Fresh apricots – Pureed for moisture and depth, and halved for a juicy, visual flourish on top. Their dual role is the cake’s heart and soul.
- All-purpose flour – Forms the structure while keeping the crumb tender and soft.
- Unsalted butter – Adds rich flavor and a delicate, buttery texture.
- Sour cream – Ensures the cake stays moist and dense with a subtle tang.
- Granulated sugar – Sweetens and balances the tartness of the fruit.
- Almond extract – Enhances the natural nuttiness of apricots beautifully.
- Ground cardamom – Adds a floral, citrusy warmth that deepens the flavor profile.
- Eggs – Bind everything together while helping the cake rise.
- Sliced almonds – A crunchy, toasty finish that contrasts the soft apricots perfectly.
How to Make Apricot Cake (Made with Fresh Apricots)
Start by making a silky apricot puree to fold into the batter—this infuses the entire cake with fresh fruit flavor. Cream butter, sugar, and aromatic extracts until fluffy, then blend in eggs, dry ingredients, sour cream, and the puree.
Once your golden batter is spread into a springform pan, top it with halved fresh apricots brushed in lemon juice to preserve their color. A sprinkle of almonds adds crunch and visual contrast. Bake until golden, set, and fragrant.
Let the cake cool fully before slicing to allow the flavors and structure to settle. Serve as-is, or dust lightly with powdered sugar for a delicate finish.
Secrets to Success + Flavor Variations
For the best flavor, use ripe apricots with a sweet-tart punch—avoid bland, out-of-season fruit. Slightly underripe apricots still work beautifully once baked, thanks to their natural acidity and firmness.
A touch of ground cardamom adds an unexpected layer of complexity, but you can also substitute with cinnamon for a more traditional spice. If you’re after a nutty twist, replace some flour with finely ground almonds.
The almond extract amplifies the apricot flavor in a way vanilla can’t on its own—don’t skip it. For extra decadence, serve slices with a spoonful of whipped cream or a dollop of crème fraîche.
Keeping It Fresh: How to Store Apricot Cake
This cake is best enjoyed the day it’s made, when the apricots are plump and the crumb is moist. However, leftovers keep well. Store tightly covered at room temperature for one day or refrigerate for up to five.
For longer storage, wrap slices individually and freeze for up to one month. Thaw at room temperature and warm gently in the oven to restore its just-baked appeal. Avoid microwaving, which can turn the fruit rubbery.
Apricot Cake Recipes
Ingredients
For the Cake
- 3/4 teaspoon kosher salt
- 3 teaspoons baking powder
- 1 cup 200 grams granulated sugar
- 1 teaspoon ground cardamom
- 2 cups 250 grams unbleached all-purpose flour, sifted
- 2 large eggs 100 grams, at room temperature (65–68°F)
- 3/4 cup 180 grams full-fat sour cream
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 8 tablespoons 113 grams unsalted butter, at room temperature (65–68°F)
- 3/4 teaspoon almond extract
- 4 –5 fresh apricots 240 grams, quantity depends on size
Cake Topping
- 1 teaspoon lemon juice
- 1/4 cup sliced almonds skin-on
- 4 –5 apricots
Instructions
- Preheat oven to 350°F. Grease and flour the bottom and sides of a springform pan, then line the base with a 9-inch circle of parchment paper.
- Rinse the apricots, halve and pit them, then slice each half into quarters. Place into a food processor and blend until smooth. Measure approximately 212 grams (between 190–218 grams acceptable) and set aside. Reserve any excess for smoothies or yogurt.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt for 30 seconds. In a separate container, lightly beat the eggs.
- Combine the butter, sugar, cardamom, vanilla, and almond extracts in a stand mixer. Begin mixing on low for 20 seconds, then increase to medium and beat until the mixture becomes pale and creamy, about 2 minutes and 30 seconds. Scrape down the sides and bottom of the bowl.
- Add eggs one at a time, fully incorporating each into the creamed mixture before adding the next. Incorporate half of the dry ingredients on low speed, then blend in the sour cream on medium. Finish by mixing in the remaining flour mixture on low speed. Scrape the bowl again, add the apricot puree, and mix on medium until fully integrated and the batter appears lightly orange. Scrape down the bowl one final time to ensure a uniform mix.
- Transfer the batter to the prepared pan and smooth the surface. Slice the remaining apricots in half and lightly brush the cut sides with lemon juice to prevent excessive browning. Arrange them cut-side up along the edge and center of the batter, allowing room for expansion during baking. Scatter the sliced almonds over the batter, avoiding placement directly on the apricots.
- Bake for 55–65 minutes, or until the surface is golden, the center no longer jiggles, and a tester comes out clean with only a few crumbs. An internal temperature of 205°F at the center signifies doneness.
- Place the cake pan on a wire rack. After 15 minutes, loosen the edges with an offset spatula and remove the springform ring. Allow the cake to cool completely before slicing.
