Two of my favorite things in summer are summer fruits and the option to grill outdoors. Almost every cake I make these days is with fruits or berries. This week, we made this cake with apricots and my peach crumble cake. Last week, we made an apricot tart with a frangipani filling similar to my nectarine tarts. Apricots are very versatile and while you can use them in cakes like these you can also add them to savory dishes such as salads. My favorite is to make apricot chutney and spread it over chicken breasts or pork chops before cooking.
Why make this recipe?
The recipe is very simple with the standard cream method so nothing complicated. You don’t need any special ingredients. If you have apricots on hand, the rest of the ingredients are simple pantry staples. I am using a hand mixer in the video but you could just as well use a bowl and whisk. If you use a stand mixer be sure not to overmix. And, the recipe is very versatile. I m using apricots but you could also use peaches, nectarines, plums, figs, or a combination of fruits. This is the perfect dessert to take with you when you visit family and friends.
Step-by-step: Apricot Cake recipe
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. Then, 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. Dry ingredients – In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. And set aside.
Cake batter
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
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 tbsp of brown sugar on the cake just before baking. It creates a nice shine over the fruit.
Creative variations
Berry peach cake – add up to 1 cup of berries to the batter before baking. Apricot crumble cake – for a nice crunch top the cake with a crumble or streusel topping made with oats, cold butter, and flour just before baking. Glazed apricot cake – drizzle with sugar glaze after baking and cooling. Canned apricot cake – if you use canned apricots keep them as is and top the cake with apricot halves. That way they won’t disappear in the batter.
Best Apricot Crumble SquaresApricot Creme Brûlée Recipe or Easy Apricot FlanApricot peach jam (no pectin, or Apricot Jam – or apricot preservesApricot TartSlow-Cooker Apricot ChickenSlow-Cooked Apricot Beef Recipe
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