Apricot Season, An Apricot Cake Recipe

Celebrating Apricot season with a simple Apricot cake recipe I made just the other day! It took some time to research online to find the right, simple, apricot cake recipe, and I seem to have landed on yummy grounds here, thanks to chat GPT as well :)

So, let’s begin, shall we?

Yield: 8 - 10

Prep time: 15 minutes

Bake time: 35-40 minutes

Ingredients:

• 180g all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 115g unsalted butter, softened

• 150g granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 120g soured cream

• 6-8 fresh apricots (I used 7) - halved and pitted

• 1 tbsp brown sugar (optional, for sprinkling on top)

Steps:

• Preheat oven to 175 C (350 F)

• Grease an 8 or 9 inch round cake pan (I used an 8 inch one)

• In a medium bowl, whisk the flour, baking powder, baking soda, and salt

• In a large mixing bowl, whisk the butter and sugar until light and fluffy

• Add the eggs one at a time, whisking well after each. Mix in the vanilla extract.

• Mix in the soured cream until smooth.

• Add the dry ingredients to the wet and stir until just combined — don’t over-mix.

• Pour the batter into the prepared baking pan and smooth the top.

• Arrange the apricot halves cut side up on top of the batter, and press them in slightly.

• Sprinkle brown sugar over the top (optional step)

• Bake for about 35 - 40 minutes, until a toothpick comes out clean, and the top is golden.

• Let the cake cool for about 15 - 20 minutes (I love giving cakes ample time to cool, just to really ensure that they stay in tact when served as well)

• Once cooled, serve with your favorite cup of tea!

I really enjoyed this recipe, as it was my first time cooking with apricots. It felt lovely for the summer day, and it had a tender crumb with a fruity, slightly tart flavour, and I noticed it was slightly less tart, the more cooled off it was.

I hope you like this recipe too :)

With love,

Nini