Easy Fresh Apricot Cake Recipe
When apricots are in season, this homemade fresh apricot cake is the perfect way to showcase their sweet, fragrant flavour. Made using the creaming method, it's suitable for all levels of baker, and comes together with very little fuss.
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Servings: 8
Calories: 411kcal
Equipment
- large mixing bowl
- Electric Whisk
- weighing scales
- measuring spoons
- 23cm/9-inch round loose bottomed cake tin high sided works best
- baking parchment
Ingredients
- 200 g caster sugar
- 200 g butter or baking margarine
- 200 g self raising flour
- 1 teaspoon baking powder
- 1 pinch fine sea salt
- 4 medium eggs
- 1 teaspoon vanilla extract
- 4 apricots (chopped into 1cm/1/2-inch pieces)
- 1 teaspoon flaked almonds
- icing sugar (for dusting over cake)
Instructions
- Preheat the oven to 180C/160CFan/350F. Grease the sides of the baking tin with butter and a dusting of flour, and line the base of the tin with baking parchment.
- Place the butter and sugar into a large bowl and whisk for 2-3 minutes until well combined, and light and fluffy.
- Add the flour, baking powder, salt, eggs and vanilla extract and beat through for a minute to a smooth consistency.
- Now add ¾ of the diced apricots to the bowl and stir through with a spoon or spatula.
- Pour the cake mixture into the prepared baking tin. Take the remaining apricots and scatter over the top of the cake, along with the flaked almonds.
- Place the tin into the hot oven and bake for 50 minutes until the cake is cooked through. To test, insert a cocktail stick into the centre of the cake and if it comes out clean the cake is baked through. If it comes out sticky, return to the oven for a further 5 minutes and test again.
- Once baked, remove the tin from the oven and place on a wire cooling rack for 5-10 minutes. Now remove the cake from the tin and set it back onto the wire rack to cool completely.
- Finish with a dusting of icing sugar and serve.
- Store the cake in an airtight container for 2-3 days.
Notes
Once baked you will get 8-10 slices out of this cake.
You can use either butter or margarine in this cake. I prefer baking margarine for sponge cakes as it results in a lighter cake.
For ease I use an electric whisk when making this cake. However you can use a stand mixer too. If you have neither gadget, then a wooden spoon and a bit of elbow grease works just as well.
Cream the butter and sugar thoroughly until pale and fluffy. This is the step that incorporates air into the batter which is key to achieving a light texture.
Dust the apricot pieces in a little dusting of flour before adding to the cake batter. This helps avoid the fruit from sinking to the bottom of the cake.
Nutrition Facts
Easy Fresh Apricot Cake Recipe
Amount Per Serving
Calories 411
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 82mg27%
Sodium 327mg14%
Potassium 116mg3%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 27g30%
Protein 6g12%
Vitamin A 1351IU27%
Vitamin C 2mg2%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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