Easy Apricot Cake (Aprikosenkuchen)
This apricot sheet cake is a simple cake made with fresh apricots and a sponge dough. A moist, fruity cake that is quick to make and even easier to eat.
Servings 12 slices
Calories 299kcal
Equipment
- 1 Baking Tray 1 baking tray (mine was 30 cm x 40 xm , 12" x 16")
Ingredients
- 1 lb fresh apricots
- 7 oz butter at room temperature
- 1 cups 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 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.7 oz butter, 1 cups sugar , 4 tablespoon milk, 1 teaspoon grated lemon peel, 1 teaspoon vanilla extract , 4 eggs
- In a separate bowl, mix the salt, baking powder and flour. Add to rest of the batter and whisk until combined.2 teaspoon baking powder , 1 pinch salt , 2.5 cups flour
- 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.
Video
Nutrition
Calories: 299kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 206mg | Potassium: 59mg | Fiber: 1g | Sugar: 17g | Vitamin A: 504IU | Calcium: 62mg | Iron: 2mg
