Apricot Cake (Easy Summer Dessert)
This simple apricot cake is soft, buttery, and perfectly sweet, with a hint of tanginess coming from fresh apricots on top. Enjoy this sunny dessert with a cup of coffee or iced tea on a summer day.
Equipment
- 1 large bowl
- 1 medium bowl
- 1 9x9 cake pan
Ingredients
- 280 grams (2 ⅓ cups) flour
- 3 large eggs
- 150 grams (¾ cup) granulated sugar
- 114 grams ( 1 stick) butter, melted and slightly cooled down
- 150 grams (½ cup) sour cream
- 5 large apricots, halved, stones removed
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoons salt
- 2 tablespoons granulated sugar optional, for topping
Instructions
- Preheat oven to 350°F. Grease the 9x9 cake pan with butter.
- Microwave the butter until it fully melts in a microwave safe bowl. Set it aside to cool down.
- In a medium bowl, whisk together 280 grams flour, and 2 teaspoons baking powder. Set aside.
- In a large bowl, add 3 eggs, 150 grams sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix everything well with a whisk. Add 1 stick of melted butter and 150g sour cream. Whisk it all again until one consistency.
- Add the flour mix to the wet ingredients. Mix it all with the silicone or wooden spatula until the thick batter forms.
- Add the batter to the prepared pan and spread it evenly with the spatula. Arrange apricot halves on top, pressing down them gently into the batter. Sprinkle with some sugar on top (optional).
- Bake the apricot cake for about 40 minutes or until the tooth pick comes out clear. Slice and enjoy it warm or cold.
Notes
You can also bake it in a 7 inch spring cake pan.
You can also use peaches or plums.
Nutrition
Calories: 334kcalCarbohydrates: 44.8gProtein: 6.2gFat: 14.8gSodium: 172mgFiber: 1.2gSugar: 18.8g
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