Apricot Cake

Apricot Cake

Apricot cake is a delightful treat that perfectly balances the sweetness of ripe apricots with the comforting richness of cake. The cake batter, typically made with flour, sugar, eggs, and butter, provides a sturdy base for the tender apricot slices to nestle into.


1 cup dried apricots, chopped
1 cup of boiling water
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar (to remove dust, optional)


1. Preparing the Apricots:

Place the chopped dried apricots in a heat-proof bowl.
Pour the boiling water over the apricots and let them soak for about 10-15 minutes until they soften.
Once softened, drain the apricots and set them aside.

2. Making the dough pie:

Preheat your oven to 350°F (175°C).  Grease and flour a cake pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Stir in vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Gently fold in the soaked apricots until they are evenly distributed in the dough.

3. Baking the cake:

Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Then, transfer the cake to a wire rack to cool completely.

4. Serving:

Once cooled, dust the top of the apricot cake with powdered sugar if desired.
Cut and serve the cake on its own or with a dollop of whipped cream or vanilla ice cream.


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button