Apricot Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound unsalted butter, at room temperature
- ¾cup flour
- ¾teaspoon baking powder
- Pinch of salt
- 1cup light-brown sugar
- 3large eggs
- 1teaspoon vanilla extract
- 4large or 6 medium ripe apricots, pitted and cut in eighths, or other fruit like plums, peaches, nectarines or berries, or a mixture
- 2tablespoons granulated sugar
- Creme fraiche, whipped cream or vanilla frozen yogurt
Nutritional analysis per serving (6 servings)
381 calories; 18 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 6 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
- Step 2
Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
- Step 3
Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
- Step 4
Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.
Private Notes
Comments
Very nice and simple. For european taste I would cut the sugar down a bit. You can top it with some ground walnuts& brown sugar. I added some kefir and a bit more flour.
This was fantastic. Per the comments, I added a dash of almond extract. My apricots were under ripe and quite sour, so I added a handful of fresh blackberries as an insurance policy. I happened to have crunchy turbinado on hand so I used that instead of granulated to sprinkle on top of the cake. I suspect this recipe is endlessly flexible. Peaches and ginger would be fabulous. Cherries and lemon. But, I also bet it’s perfectly fabulous without any alteration at all!
Simple, quick and delicious. Apricots go perfectly with this dough. Ended up reducing the sugar by 25% simply because I ran out and it came out plenty sweet.
Some of my favorite desserts are simple and quick and include seasonal fruit. This one is pretty good. I reduced the brown sugar to 3/4c, added a few drops of almond extract, and used about a pound of red apricots. I like a fruit forward cake. Might be better in terms of texture with a slightly less fruit, maybe 3/4 pound. With 1 pound it might be more moist than most would prefer. I’d estimate the recipe calls for about a half pound. Mine needed more than the initial 25 minutes to set before sprinkling the sugar, probably because of the extra fruit. I needed to use the broiler for a bit to get the unrefined sugar on top to caramelize but I risked burning. I might try a superfine sugar if I make it again. Rate 3/5
This is a great- and flexible- recipe. My latest iterations have included 1/4 cup ground almonds, 1/2 teaspoon almond extract, and leaving the apricots in halves, cut side down on the cake. For Yesterdays version I happened to have a bottle of Amaretto liquor on hand, so brushed the apricot halves with that before sprinkling the sugar. Always good, no matter how you make it………
wonderful and simple. cut sugar by 1/3 and so happy that I did. added 1/2 tsp vanilla and 1/2 tsp almond extract.