This summer, my sister’s apricot tree produced an abundance of fruit. After picking bucket loads of the delicious stone fruit, each family member ate their fair share. However, one look at our stash and anyone would admit that there was no way we were going to be able to get through all the apricots without cooking at least half of them! This was not an issue at all as all of us (and many of our friends and family) enjoy apricots both fresh and cooked. So far, we have stewed, grilled, baked and brandied! Whilst the brandied apricots wont be ready for a few more months, the other goodies have already been shared around (currently goodie is an apricot slice in my house). Sadly we are coming to the end the apricot stash, but I now have a long list of recipes for this time next year!
Today’s recipe is one of my favourite apricot recipes – the German Apricot Cake! With my niece Amelia’s help, I whipped up this humble yet delicious cake for afternoon tea. The recipe uses a simple butter cake for the base with a generous spread of apricots nestled on top. The apricots go nice and jammy as they cook and add a fantastic tartness that contrasts beautifully with the sweet cake. I added a sprinkling of cinnamon to the batter, which added a nice touch of spice. If you aren’t the biggest fan of apricot, this recipe would be delicious with any other stone fruit (peaches or plums would both be amazing).
The cake is absolutely delicious served warm with a scoop of ice cream or, as suggested in the original recipe, sweetened whipped cream. It is best eaten the day it is made, but will keep for about 2-3 days in an airtight container.
Notes
- Baking times can vary dramatically depending on the oven.
- If the top is browning too quickly, place a piece of foil lightly on top towards the end of baking.
- You can check out more of my cake recipes here
German Apricot Cake
Ingredients
- 140 g butter (softened)
- 2/3 US cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 tbs lemon zest
- 2 US cups plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 US cup milk with 1 tsp of white vinegar
- about 15 fresh apricots, washed and cut in half
Method
- Preheat the oven to 180 C.
- Grease and line an 11-inch spring-form cake tin.
- In a large mixing bowl, cream the butter, sugar, lemon zest and vanilla.
- Gradually beat in the eggs one at a time.
- Add the dry ingredients and stir until mixture starts to come together.
- Pour in the milk mixture and beat until well combined.
- Spread the batter into the prepared tin and place the apricot halves on top (with the skin side facing down).
- Bake for 35-40 minutes or until the cake is lightly brown and a skewer comes out clean.
- Serve with either ice cream or sweetened whipped cream.