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Apricot Cake Made with Fresh Apricots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 5 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 3 hours including cooling time
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This delightful Apricot Cake uses fresh apricots to bring a natural sweetness and moist texture to the tender crumb. Flavored with cardamom, almond, and vanilla, this cake combines a creamy batter with fresh apricot halves arranged on top, creating a beautiful and fragrant dessert perfect for any occasion. Baked to golden perfection with a crunchy almond topping, it offers a sophisticated twist on a classic fruit cake.

Ingredients

Main Ingredients

  • 4-5 fresh apricots (about 240 grams, number may vary by size)
  • 2 cups (250 grams) unbleached all-purpose flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 8 tablespoons (113 grams) unsalted butter, room temperature (65-68°F)
  • 1 cup (200 grams) granulated sugar
  • 3/4 teaspoon almond flavoring
  • 1 teaspoon pure vanilla flavoring
  • 1 teaspoon ground cardamom
  • 2 large eggs (100 grams), room temperature (65-68°F)
  • 3/4 cup (180 grams) full-fat sour cream
  • 1 teaspoon lemon juice
  • 1/4 cup sliced almonds with skin

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare the Cake Pan: Butter and flour the bottom and sides of a 9-inch springform pan. Line the bottom with a round piece of parchment paper to ensure easy removal of the cake after baking.
  3. Make Apricot Puree: Wash, pit, and quarter the apricots. Process in a mini food processor until smooth. You should have about 190-218 grams or just under 1 cup of apricot puree. Set aside.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt for 30 seconds for even distribution.
  5. Beat Eggs: Crack eggs into a small bowl and beat lightly with a fork or whisk.
  6. Cream Butter and Sugar: In the bowl of a stand mixer, combine butter, sugar, cardamom, vanilla, and almond flavorings. Mix on low for 20 seconds, then medium speed for about 2 minutes 30 seconds until creamy and lighter in color. Scrape down bowl.
  7. Add Eggs: Add eggs one at a time, beating after each until fully incorporated.
  8. Add Dry Ingredients and Sour Cream: Add half the flour mixture on low speed, then all sour cream on medium until integrated, followed by the rest of the flour mixture on low. Scrape the bowl as needed to fully combine.
  9. Incorporate Apricot Puree: Add apricot puree and mix on medium speed until batter turns light orange. Scrape bowl to ensure all ingredients are mixed.
  10. Fill the Pan: Pour batter into prepared springform pan. Use a silicone spatula to transfer all batter and smooth the top with an offset spatula.
  11. Arrange Apricot Halves: Cut remaining apricots in halves, brush cut sides lightly with lemon juice to prevent browning, and place them cut side up around the cake edge and one in the center, leaving space for rising.
  12. Add Almond Topping: Evenly sprinkle the sliced almonds over the batter surface, avoiding placing them directly on the apricots.
  13. Bake: Bake for 55-65 minutes until the cake is golden brown, the center is firm, and a tester inserted comes out with 1-2 moist crumbs but no wet batter. Verify with an instant-read thermometer—internal temp should be 205°F.
  14. Cool: Remove from oven and place pan on wire rack. Run an offset spatula around edges to loosen cake. Cool for 15 minutes, then release the springform ring. Let cake cool completely before slicing.
  15. Store: Store at room temperature in an airtight container for 1 day due to fresh apricots on top. For longer storage, cover with plastic wrap and refrigerate up to 5 days.

Notes

  • Room temperature ingredients help ensure even mixing and better cake texture.
  • Be careful not to overcrowd apricot halves on top to allow for proper rising and baking.
  • If leftover apricot puree remains, save for smoothies or as a yogurt topping.
  • Use an instant-read thermometer to check doneness for best results.
  • Allow cake to cool completely before cutting to maintain structure and prevent crumbling.

Find it online: https://dishrise.com/apricot-cake-made-with-fresh-apricots-recipe/