Apricot Cake

Apricot Cake is a wonderfully moist and flavorful cake that’s bursting with the natural sweetness of apricots. It’s not heavy or overly sweet either, making it an ideal dessert for any occasion. I think it’s a perfect summer cake, and if you’re not a fan of apricots, feel free to substitute with peaches or plums. It will still be undeniably delicious! If you’re looking for a light and fruity dessert that’s not overly sweet, you’ve come to the right place.

When you make a light and moist cake and pair it with tender pieces of apricot, you get the perfect combination. The addition of a hint of almond extract just sends it over the top. I’ve really been in the mood for summer to arrive and this delightful cake reminds me of sunny days and family picnics. Not a fan of apricots? Don’t worry, it’s still delicious with other stone fruits!

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Electric mixer
• 9-inch round cake pan
• Spatula
• Oven
• Cooling rack

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sour cream
• 2 cups fresh apricots, pitted and chopped

For the Topping:

• 1/4 cup sliced almonds
• 2 tablespoons granulated sugar

Directions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9-inch round cake pan.
2. Prepare the Dry Ingredients:
   • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Prepare the Wet Ingredients:
   • In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and almond extract.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
5. Add the Apricots:
   • Gently fold in the chopped apricots.
6. Transfer to Cake Pan:
   • Pour the batter into the prepared cake pan and spread it out evenly.
7. Add the Topping:
   • Sprinkle the sliced almonds and granulated sugar evenly over the top of the batter.
8. Bake the Cake:
   • Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
   • Remove the cake from the oven and let it cool in the pan for about 10 minutes.
   • Transfer the cake to a cooling rack to cool completely.
10. Serve:
    • Once cooled, slice and serve your Apricot Cake. Enjoy!

This Apricot Cake is a delightful way to enjoy the flavors of summer. With its moist cake base and sweet apricot pieces, it’s sure to become a favorite in your home. Enjoy!