From the moment this Apricot Cake comes out of the oven, the kitchen fills with a warm, buttery aroma and the sweet fragrance of ripe apricot
Make it when you want a simple yet impressive dessert for family dinners, a weekend brunch centerpiece, or a cozy Sunday baking project
SaveI first tested this recipe on a rainy afternoon and ended up with a moist, delicate cake that disappeared in one satisfying slice
Apricot Cake Recipe
Ingredients
Cake
Apricot Glaze
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch round or loaf pan, then line the bottom with parchment paper for easy release
- Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined
- Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes
- Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until the mixture looks glossy
- Alternate wet and dry mixtures
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients, and mixing just until combined
- Fold in apricots and jam
Gently fold the diced apricots and apricot jam into the batter using a spatula, being careful not to overmix
- Pour and smooth the batter
Scrape the batter into the prepared pan, smooth the top with a spatula, and tap the pan lightly on the counter to release any large air bubbles
- Bake until golden and set
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the edges are pulling away from the pan
- Cool in the pan briefly
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely before glazing
- Make and spread the glaze
Warm the apricot preserves with 1 to 2 tablespoons of hot water until pourable, then strain and drizzle over the cooled cake, letting it run down the sides naturally
- Finish and serve
Scatter fresh apricot slices on top while the glaze is still slightly wet, then let the cake set for 15 minutes before slicing and serving
Substitutions and variations
- Use all purpose flour plus 2 tablespoons cornstarch if you need a softer, more delicate crumb
- Swap fresh apricots for well drained canned apricots in syrup, patted dry before using
- Replace butter with melted coconut oil for a slightly tropical note
- Use dairy free milk and vegan butter to make the cake dairy free
- Substitute brown sugar for part of the granulated sugar for deeper caramel notes
Chloe's tips
- For extra intense apricot flavor, macerate the diced apricots with a tablespoon of sugar for 15 minutes before using
- If the glaze sets too quickly, gently rewarm it and add a little more hot water
- Let the cake cool completely before glazing to prevent the glaze from melting and sliding off
- Store any leftover glaze in a small jar in the refrigerator for up to two weeks and reheat gently before using
How to store it
- Keep the cake in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 4 days
- If refrigerated, let the cake sit at room temperature for about 30 minutes before serving for the best texture
- Freeze the unfrosted cake wrapped tightly in plastic and foil for up to 2 months; add the glaze after thawing
Serving suggestions
Serve this Apricot Cake slightly warm or at room temperature for the most fragrant experience.
- Dust with powdered sugar just before serving for a subtle sweet contrast
- Pair with a cup of hot coffee or black tea for a cozy afternoon ritual
- Add a dollop of lightly whipped cream to balance the bright apricot notes
- Slice into generous squares for dessert, or smaller rectangular pieces for brunch
Frequently asked questions
Can I use frozen apricots instead of fresh?
Yes, thaw and drain frozen apricots well, then pat them dry before folding them into the batter to avoid adding excess moisture.
Why did my cake turn out dense?
Overmixing the batter or under measuring the flour can lead to a dense texture; measure flour correctly by spooning it into the cup and mixing just until combined.
How do I make the cake gluten free?
Use a gluten free all purpose flour blend that includes xanthan gum or add 1 teaspoon of psyllium husk powder to help with texture and structure.
Can I make this in a sheet pan?
Absolutely, pour the batter into a greased 9 by 13 inch pan and bake at 350 degrees Fahrenheit for about 30 to 35 minutes until set.
Let's get cooking!
This Apricot Cake is a gentle, fruit forward treat that feels both comforting and special, and it is easier to make than you might think. Give it a try in your kitchen and enjoy every fragrant, juicy bite.
