Homemade Apricot Cake

Homemade Apricot Cake is a delightfully moist cake that’s filled and topped with sweet, juicy apricots. It’s not heavy or overly sweet either. I think it’s a perfect summer or anytime cake, and if you’re not an apricot fan, feel free to substitute with peaches or plums.

It will still be undeniably delicious! If you’re looking for a light & fruity dessert that’s not overly sweet, you’ve come to the right place. When you make a light and fluffy cake and pair it with fresh apricots, you get the perfect treat. The addition of a hint of almond just sends it over the top. I’ve really been in the mood for summer to arrive, and this fruity cake reminds me of sunny days & family picnics. Not a fan of apricots? Don’t worry, it’s still delicious with other fruits.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 9-inch springform pan
• Spatula
• Knife and cutting board
• Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 4-5 fresh apricots, pitted and sliced
• 2 tablespoons turbinado sugar (optional, for sprinkling)

Directions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper.
2. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
3. Add the Eggs and Extracts:
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts until well combined.
4. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Prepare the Apricots:
   • Gently fold in half of the sliced apricots into the batter. Pour the batter into the prepared springform pan and smooth the top with a spatula. Arrange the remaining apricot slices on top of the batter, pressing them slightly into the batter. Sprinkle with turbinado sugar if desired.
7. Bake the Cake:
   • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover the cake loosely with aluminum foil.
8. Cool and Serve:
   • Remove the cake from the oven and allow it to cool in the pan on a cooling rack for 10 minutes. Remove the springform ring and let the cake cool completely before slicing and serving.

Homemade Apricot Cake is the ideal way to enjoy a light and fruity dessert, perfect for any occasion. Enjoy its moist, tender crumb and the burst of fresh apricot flavor with every bite!