Apricot Cake - Aprikosenkuchen

apricot cake
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    50 mins
Ratings

This recipe for apricot cake is plain-Jane in everything but the taste. It's such a classic that many Germans know how to make this cake by heart. Fresh fruit makes this "Aprikosenkuchen" a steady summer coffee accompaniment, whether camping on the beach or relaxing on the balcony.

Makes 12 servings of Aprikosenkuchen.

What You'll Need

  • 10 tbsp. butter, softened
  • 2/3 c. sugar
  • 1 tsp. vanilla extract or 1 T. vanilla sugar
  • 3 eggs
  • Zest from 1/2 lemon
  • 2 c. flour
  • 2 tsp. double acting baking powder, or 1 package German Backpulver
  • 1/4 c. buttermilk or sour milk
  • 1 1/2 lb. apricots, cut in half, about 14

How to Make It

  1. Use an 11-inch springform pan if you have one. Otherwise, try a 9x9 or 9x13-inch baking pan, but note that the baking times will vary. Butter and flour pan. Set aside.
  2. Cream the butter with the sugar and vanilla or vanilla sugar. Beat in eggs, one at a time. Mix in lemon zest.
  3. Mix the flour with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well.
  4. Spread the batter into the baking pan. Place the apricots on top, cut side down.
  1. Bake at 350°F for 30 to 40 minutes, or until golden brown. Keep an eye on the cake, especially if you used a different pan size.
  2. Serve with sweetened whipped cream, if desired.