All the delicious flavors of summer are packed into this sheet-pan cake. This easy apricot cake is quick and simple to make; just fresh juicy apricots baked in simple sponge cake batter. Perfect for bringing to BBQs, parties, picnics, and lunch boxes.
Apricots are ripe in Germany between the end of June and August. Their exact harvest time depends on the weather. My children love them and we make many apricot desserts such as these apricot dumplings, or this apricot cake.
Aprikosenkuchen (German Apricot Cake)
"Aprikosen" is the German word for Aprikots in Germany. In the south of Germany and Austria, they are also called "Marillen" which is why you might also hear this cake referred to as "Marillenkuchen". You can use both terms synonymously with one another.
Apricots are great for baking because they have the right balance between tartness and sweetness. The cake is made from a simple sponge dough in a sheet pan.
Reasons to love this apricot cake recipe
- Deliciously moist, the fresh apricots, soften while being baked. Just ensure that you place the apricots cut-side up so the juice does not pour back into the cake.
- Sweet and Sour. The cake for me, is the right balance between the fruity tartness and sweetness. If you like it a bit sweeter you can coat the apricots with jam or serve the cake with powdered sugar if you want.
- Easy to make - it is difficult to get this cake wrong. Simply spread the dough on the sheet and let the apricots sink into it. The base is light and airy, a perfect combination.
How to make Apricot Cake
Ingredients:
- Apricots (use fresh apricots, please note that I have never tested this recipe with canned fruit)
- Butter (unsalted, at room temperature,)
- Sugar
- Eggs (medium size, at room temperature)
- Milk
- baking powder (affiliate link), flour (use German flour 405, UK Plain Flour, USA cake flour)
- Flavourings: grated lemon peel, vanilla extract (affiliate link), pinch of salt
- Preheat your oven to 180°C / 350 °F. Line a baking tray (mine was 30 cm x 40 cm, 12" x 16") with baking parchment. Alternatively, grease it with butter.
- Wash the apricots and pat them dry. Half them, and remove the stones.
- In a large bowl, add the butter and sugar and whisk with a stand or hand mixer until creamy.
- Add the eggs, milk, lemon zest, and vanilla extract (affiliate link), one by one.
- In a separate bowl, mix the salt, baking powder (affiliate link), and flour. Add to rest of the batter and whisk until combined. Pour the batter onto the baking tray and spread evenly.
- Place the apricots onto the cake cut side up. No need to press them into the dough, because the dough will rise around it. Ensure that the apricots are level on the cake, then the fruit juice will run into the middle, not into the cake, ensuring a nice and juicy finish.
- Let cool before serving.
Variations
Sometimes your apricots are still a little sour. There are two options: you can spread some apricot jam onto the cake, as soon as it gets out of the oven. Another option is to melt some butter, mix it with honey, and spread that over the warm cake.
How to serve this Apricot Cake?
In Germany, we would serve this cake in the afternoon with a cup of coffee. (Kaffee und Kuchenzeit). If you like, you can dust this apricot coffee cake with powdered sugar before serving. A dollop of whipped cream also pairs nicely with this cake.
Storage
Store this cake at room temperature in an airtight container. It should stay good for up to three days. You can also freeze this cake for up to three months. You can divide them into portions, freeze, and defrost as you will.
More German Fruit Cakes
Recipe
Easy Apricot Cake (Aprikosenkuchen)
Equipment
- 1 Baking Tray 1 baking tray (mine was 30 cm x 40 xm , 12" x 16")
Ingredients
- 1 lb (500 g) fresh apricots
- 7 oz (200 g) butter at room temperature
- 1 cups (200 g) sugar
- 4 eggs medium size
- 4 tablespoon milk
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 1 pinch salt
- 2.5 cups (300 g ) flour
Instructions
- Preheat your oven to 180°C / 350 °F. Line abaking tray (mine was 30 cm x 40 xcm, 12" x 16") with baking parchment. Alternatively grease it with butter.1 lb fresh apricots
- Wash then dry the apricots. Slice them and remove the stone from it's center. Set the fruit aside.
- In a large bowl whisk the butter and sugar until creamy. Then add the eggs, one by one. Add the milk, lemon zest and vanilla extract (affiliate link).7 oz butter, 1 cups sugar, 4 tablespoon milk, 1 teaspoon grated lemon peel, 1 teaspoon vanilla extract (affiliate link), 4 eggs
- In a separate bowl, mix the salt, baking powder (affiliate link) and flour. Add to rest of the batter and whisk until combined.
- Pour the batter onto the baking tray and spread evenly. Now place the apricots onto the cake cutside up. No need to press them into the dough, because the dough will rise around it. Ensure that the apricots are level on the cake, then the fruit juice will run into the middle, not into the cake, ensuring a nice and juicy finish.
- Bake for 30 minutes. Eat immediatley.
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