Apricot Cake
Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Calories: 188kcal
Adjust Servings Here: 16 slices
Description
A great way to make a coffee cake in summer is with stone fruits such as apricots, peaches, plums, and nectarines. This moist apricot cake needs only 10 minutes to prep and 40 minutes to bake. And it uses ingredients you probably have on hand.
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 teaspoon Baking powder
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
- 4 tablespoon (60 g) Butter
- 4 tablespoon (60 ml) Oil flavorless
- 1 cup (200 g) Sugar white or brown
- 3 Eggs
- ½ cup (120 g) Yogurt
- 1 lb (450 g) Apricots (divided 12 to 14)
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 325°F / 165°C / Gas mark 3.
- Grease and link a 9 x 9-inch square cake pan with parchment paper for easy removal. You can also use an 8-inch round cake pan. Pro tip - I am using a springform pan but you can also use a regular square pan with a parchment sleeve for easy removal.
- Wash and wipe dry the apricots. Cut about 6 to 8 apricots into small 1-inch cubes for the batter and slice the remaining into wedges for the top. Add two tablespoons of flour (from the recipe) to the chopped apricot for the batter. Combine well and set aside.Pro tip - I like to add the flour to the apricots just before adding them to the batter (read more in the tip below).
- In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy. Pro tip - The oil will create emulsification with the batter so it looks more whipped rather than fluffy.
- Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.Pro tip - Make sure each egg is well incorporated before you add the next one to prevent the batter from curdling.
- Next, add the flour mixture and yogurt in three batches. Followed by the chopped apricots coated in flour. Combine well but do not overmix once you add the apricots. Pro tip - The flour on the apricots will act as glue to hold on to the batter. This prevents the fruit from sinking to the bottom of the batter.
- Pour the batter into the prepared baking pan, spread with an offset spatula towards the edges. Then, arrange the sliced apricot wedges all over the top. Pro tip - I like to place them in rows with the wedges facing in opposite directions as shown in the video. But you can also arrange them in any other pattern.
- Bake for 35 to 45 minutes or until a skewer inserted in the center comes out clean. When baking, the fruit will soften considerably.
- When baked, brush with melted apricot jam. This is optional but does enhance the flavor of the fruit in the cake. Pro tip - If you don't have apricot jam on hand, you can also sprinkle 2 tablespoon of brown sugar on the cake just before baking. It creates a nice shine over the fruit.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov