Apricot Cake (Marillenkuchen) recipe
Bursting with the natural sweetness of ripe apricots, this cake is the epitome of summer indulgence.
Servings 4 People
Calories 142kcal
Equipment
- 1 Mixing bowl
Ingredients
- 1 cup All-purpose flour
- 6 ripe Apricots halved and pit removed
- ½ cup Unsalted butter
- 1 cup Sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 2 tsp Lemon zest
- Pinch of himalayan salt
- Powder sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Wash and halve the apricots, removing the pits. Set them aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This can be done using an electric mixer or by hand.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with milk. Begin and end with the dry ingredients, mixing well after each addition.
- Stir in the vanilla extract to the batter, ensuring it is thoroughly combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Arrange the apricot halves on top of the batter, cut side down, in a circular pattern. Press them slightly into the batter.
- Place the cake pan in the preheated oven and bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve the Apricot Cake as is or dust with powdered sugar for an extra touch of sweetness. Enjoy!
Notes
Tips and tricks for a perfect Apricot Cake
To ensure your Apricot Cake turns out perfectly every time, consider the following tips and tricks:- Choose ripe apricots: Select apricots that are slightly soft to the touch and have a vibrant orange color. This indicates that they are ripe and will have the best flavor.
- Arrange the apricots neatly: Take the time to arrange the apricot halves in a visually appealing pattern on top of the cake batter. This will not only enhance the cake’s appearance but also ensure even distribution of the fruit flavors.
- Use room temperature ingredients: Make sure the butter and eggs are at room temperature before beginning the recipe. This will allow for easier mixing and better incorporation of ingredients.
- Do not overmix the batter: When adding the dry ingredients to the butter-sugar mixture, mix until just combined. Overmixing can result in a dense and tough cake.
- Test for doneness: To check if the cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes.
- Let the cake cool completely: Allowing the cake to cool completely before serving ensures that it sets properly and retains its shape when sliced.
Nutrition
Serving: 100g | Calories: 142kcal | Carbohydrates: 20g | Protein: 3g | Sugar: 9g