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Classic Apricot Cake

A sweet-tart cake that brings together fresh apricots with a tender, buttery crumb, perfect for special occasions or family treats.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups fresh apricots, pitted and sliced (or 1½ cups canned, drained)
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon

Method
 

  1. Preheat your oven to 350°F and grease a 9-inch springform or round cake pan. Dust lightly with flour, tapping out excess.
  2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add this flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
  4. Toss sliced apricots with brown sugar and cinnamon.
  5. Pour batter into prepared pan and gently fold in three-quarters of the seasoned apricots. Arrange remaining apricot slices on top in a decorative pattern.
  6. Bake for 45-50 minutes until a toothpick inserted in center comes out with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.

Notes

Cream butter and sugar properly for tender texture. Don't open oven door frequently. Use ripe but firm apricots to prevent sogginess. Store covered at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Can substitute buttermilk for whole milk, use frozen apricots when fresh unavailable, or replace half sugar with honey.