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This Italian-style apricot cake is all about simplicity—fresh fruit, delicate crumb, and light sweetness. But to make it truly outstanding, it’s not just about the ingredients—it’s about how you put them together.
This is an easy apricot cake and my suggestions will help you to bake a cake with fresh apricots that will taste like you just picked the apricots for a tree: genuine, moist and tasting like summer.
THE 4 INGREDIENTS THAT WILL MAKE THIS APRICOT CAKE MOIST AND FLUFFY
You will find all the ingredients in the recipe card below, but I would like to drive your attention to 4 important ingredients and why they contribute to make this moist apricot cake recipe cake outstanding:
Use Superfine Caster Sugar: Caster sugar dissolves easily, helping you achieve a finer, more tender crumb without beating the batter too long.
I use a special Fine Cake Flour, from Caputo. Cake flour has a lower protein content, which creates a softer texture—ideal for delicate fruit cakes. Sift it well for a light, even batter.
Add a few tablespoon of Whole Milk: Milk adds just enough moisture and keeps the cake light without the richness of yogurt or cream. It’s essential for structure when using cake flour.
Choose Fresh Apricots: Use ripe, sweet apricots. Slice them in pieces to add to the batter and use halves for the topping.
HOW TO ASSEMBLE THE BATTER PROPERLY
This is where many cakes go wrong. Even the best ingredients won’t shine if the batter is overmixed or uneven. Follow these steps:
- 1. Cream Eggs and Sugar Very Well: The air you beat in at the start is crucial. Beat the eggs and caster sugar until pale, thick, and almost doubled in volume—this gives the cake its lift.
- 2. Add Butter Gradually: Drizzle the butter in slowly while mixing to maintain the emulsion and keep the batter smooth.
- 3. Sift and Fold in Flour Gently: Sift the cake flour with baking powder and salt separately. Add it in stages, folding gently to avoid deflating the mixture.
- 4. Alternate with Milk: Pour in the milk in two additions, alternating with the dry ingredients. Always finish with flour to help stabilize the batter.
- 5. Layer the Apricots Without Sinking: Pour the batter into a lined pan and arrange apricot halves or slices on top—cut side up. They’ll nestle in as the cake bakes, staying juicy without sinking.
CAN I USE CANNED APRICOT?
Fresh apricots give the best flavor and texture, but canned (drained) can work in a pinch. I recommend when in season (June-early September if leaving in the Northern Hemisphere) to use fresh apricots. If instead you are making this cake in another season, then use canned apricot. Look for a jar that has less sugar content, and drain the apricot before using them. No need to rinse them.
CAN I USE DRIED APRICOT?
Fresh apricots are giving moist to the cake.Dried apricots do not add any moits. If you like them, I suggest to chop a few bites ( 1-2 tbsp) and add them into the batter for a different texture.
INGREDIENTS SUBSITUTIONS SUGGESTIONS
Before you make the cake, a few useful tips related to substitutions of ingredients:
FLOUR:
If you are gluten free, you can still make this apricot cake recipe. Substitute the cake flour with gluten-free flour, ratio 1:1.
For a different texture: use 50% cake flour and 50% almond flour. The cake will be even more moist, as almond flour absorb less liquid than normal wheat flour.
DAIRY
Adding dairy to the batter: In Italy we usually add yogurt or ricotta to the batter, they will aid rising as they react with baking soda, contributing to make your cake more fluffy and moist. In addition, they all add a delectable tangy notes. You could also sub yogurt or ricotta, with sour cream or buttermilk. Usually, I add 2/3 of a cup to the batter.
Equipment
- 20–22cm (8 or 9 inch) round springform pan
- 1 parchment paper
Ingredients
- 1 pound apricot fresh
- 1⅓ cup flour cake flour
- ¾ cup sugar fine caster
- 2 unit eggs
- 8 tbsp butter unsalted
- 5 tbsp milk
- 1 tbsp lemon zest grated
- 2 tsp baking powder
Instructions
- Switch on the oven and set it at 350°F (175°C).
- First of all, beat the eggs with the sugar and the grated lemon peel until the mixture is frothy and light.
- Add the butter previously melted slowly and then the milk, always beat with a whisk at high speed.
- Finally, add the flour and sifted yeast. Beat for a few more seconds to combine the mixture.
- Add 3 chopped apricots to the mixture, stir with a spatula. Pour the mixture into a springform pan covered with parchment paper.
- Finally cut the remaining apricot in half, and place them on top of the batter some showing the peel, some others showing the internal pulp.
- Add some caster sugar on top and bake for 40 minutes. If a skewer inserted in the middle of thee cake come out dry, the cake is ready. Otherwise bake it for 5-10 more minutes.
- Remove it from the oven, and let is cool down for at least 1 hour to allow the cake to set.
- Add more fine caster sugar on top, slice it and enjoy it.
Nutrition
FAQ ABOUT APRICOT CAKE RECIPE
Can I make this cake in advance?
Absolutely. It keeps well for a few days and the flavor deepens over time.
What is a german apricot cake?
In Italy this cake is very famous in the Northern part of Italy, specifically in Trentino Alto-Adige, where there has been Austrian and German influences in the previous centuries. This cake there is also called Aprikosenkuchen and it is often served with a cup of coffee in the afternoon. This is for me a sweet memory of my childhood, where summer was always spent in the mountains hiking and the apricot cake was a nice reward!
SERVING SUGGESTIONS
In Italy this apricot cake is served as merenda (afternoon snack) with espresso or tea, a glass of milk or juice for the younger ones.
Add a dollop of whipped cream or Greek yogurt, for a sweet-sour contrast.
Enjoy it warm with a scoop of vanilla gelato for a summer dessert
HOW TO STORE APRICOT CAKE
You can store the cake at room temperature, covered for up to 2 days
To make it last longer place it in the refrigerator. Store in an airtight container for 4–5 days
You can also freeze it: Wrap slices individually and freeze up to 3 months. Thaw at room temperature before serving. This is good to preserve the taste of fresh summer fruit.
MORE ITALIAN FRUIT CAKE RECIPES
Strawberry Tart with Mascarpone Cream: an elegant dessert that you can make using fresh strawberries. The Mascarpone cream add a luxurious taste to it.
Crostata di Marmellata: a classic Italian treat, crostata is a pastry base covered with jam. It is ideal for breakfast or for the afternoon snack – la merenda – as we call it in Italian. Ideal to bring it to the beack, it is a great summer treat. Use my strawberry rhubarb jam, or my peach jam for an entirely homemade version.
Blood Orange Ricotta Cake: moist and creamy, this is an upside down cake, revealing the beauty of the blood orange that are getting slightly caramelized.
Easy Italian Pear Cake: a rich cake great for breakfast or for an after dinner treat in the fall when pears are ripe.
I hope you liked this Apricot cake recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
