Apricot Cake
- Vegetarian
- Energy Kcal 523
- Carbohydrates g 63.9
- of which sugars g 32.5
- Protein g 10.6
- Fats g 25
- of which saturated fat g 13.73
- Fiber g 2.2
- Cholesterol mg 172
- Sodium mg 158
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
PRESENTATION
Golden color and slices of juicy fresh apricots make this Apricot Cake stand out – you get that soft, moist texture and fruity pop in every bite.Families recognize this cake as a real treat at birthdays, outdoor meals, or just an everyday sweet craving, since it's both simple and DELICIOUS.The fruity aroma comes through as soon as you slice it, and those beautiful apricot rounds look pretty nice on any kitchen table.People often mention how good a fresh fruit dessert feels, especially when everyone’s gathered for something relaxing or a quick little celebration.Cake lovers find this cake’s light feel and gentle sweetness ideal for both classic family dessert time and as a new twist for any seasonal recipe file (easy to love when fruit is front and center!).Children and adults go for seconds thanks to that perfect balance of moist sponge and sunny apricot flavor – a reminder of why fruit desserts always have a place at family tables.
Home cooks stay happy with this cake’s rich flavor and JOT of color...Busy schedules tend to make creative sweets tougher, but the Apricot Cake delivers consistent comfort, looking special even with just powdered sugar or a side of whipped cream.Simple moist cake like this earns a spot in favorite homemade cake lists quickly since it checks all the boxes: good taste, flexible serving, and makes people smile.You can serve this fresh cake batter warm for a cozy weekend treat or chill and slice for summer dessert, switching things up to suit parties, afternoon snacks, or anytime you want something nice and satisfying.It pairs naturally with iced tea, coffee (really good as a breakfast cake snack, too), or even mixed with other summer fruits for an extra layer of fun.Since it’s great for any family meal or gathering, parents, grandparents, and younger bakers usually agree this is one of those summer desserts that works for real life.Honestly can’t go wrong – sweet, light, and fluffy on the inside, just right for anyone who loves a fresh and cheerful fruit dessert that always gets a few happy remarks around the table.
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- INGREDIENTS
- Ingredients for a 9.5-inch mold
- Apricots 4 cups (600 g)
- Type 00 flour 2 ½ cups (330 g)
- Sugar 1 cup (200 g)
- Butter 0.8 cup (180 g) - at room temperature
- Greek yogurt 1 ¼ cup (300 g)
- Eggs 3
- Egg yolks 1
- Vanilla bean 1
- Baking powder 3 ½ tsp (16 g)
- Fine salt 1 pinch
How to prepare Apricot Cake
To prepare the apricot cake, start with the fruit. Choose sweet, ripe apricots but with firm flesh. Gently wash them under running water 1. Set aside 5 whole apricots for the final decoration, and with the help of a knife, halve the other apricots 2, then remove the central pit and, without peeling them, cut them into cubes of about 0.6 inches 3 and set them aside.
At this point, focus on making the batter for your cake. Place the room temperature butter in the bowl of a stand mixer, then add the sugar 4 and start beating with the whisk at medium speed. In the meantime, scrape the seeds from the vanilla bean, slicing it open and scraping them with a small knife, then add them to the butter and sugar cream 5. Once you have a fluffy, well-mixed consistency, gradually add the yogurt 6.
Add the whole eggs and the yolk, one at a time, allowing them to incorporate into the batter 7, then beat for a few minutes and turn off the machine. Sift the flour, mixed with the baking powder, directly into the bowl 8, and mix with a hand whisk 9, being careful not to deflate the mixture too much. At this point, also add the salt.
Add the apricot pieces to the batter 10 and mix until well combined. Transfer the mixture to a 9.5-inch diameter mold, previously buttered and lined with parchment paper 11, and level the surface with a spatula 12.
Take the apricots set aside, cut them in half, remove the pit, and gently place them on the surface of the cake with the hollow side facing down 13. Bake in a preheated static oven at 350°F for about 60 minutes (if using a convection oven, bake at 320°F for about 40 minutes) 14. To ensure that the cake is properly cooked, try pricking it in the center with a skewer: if it comes out dry, your apricot cake is done. Once baked, let the cake cool slightly before removing it from the mold, then place it on a rack to cool completely, and finally on a serving plate 15. If you prefer, you can dust your apricot cake with powdered sugar and serve it.