• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Carbgirl

  • Home
  • Recipes
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
×
Home » Recipes » Sweets

September 15, 2021

Easy Apricot Cake – light, soft, moist

Jump to Recipe Print Recipe

This cake with fresh apricots is light, soft, moist, and flavorful. It’s easy to make from scratch and only needs a few simple ingredients!

Apricot cake slices
Soft and moist apricot cake.

Easy fruit sheet cake

Apricots for apricot cake
Fresh, ripe apricots for topping the cake.

Who doesn’t love sheet cake with fresh fruits? Exactly! I love to make this easy apricot sheet cake during summer when apricots are in season and most flavorful.

Fresh apricot cake recipe

Fruit substitutions

This cake not only tastes terrific with fresh apricots but with plums or peaches too. Just make sure to quarter larger fruits, like peaches, as they will be quite heavy and sink into the batter otherwise.

Apricot halves on top of batter
Apricot cake before baking.
Apricot cake after baking
Apricot cake right after baking.

Different pans and sheets

I used a 9-by-13 inch (23x33 cm) baking pan for this cake to get a nice and tall cake. But a jelly roll pan (10-by-15 inch or 26x38 cm) will work great too. If you want to make a small sheet cake using an 8-inch square pan, you’ll need to cut the ingredients in half.

More stonefruit recipes

Juicy Peach Crumble
Easy Peach Crumble
Recipe coconut hazelnut granola low sugar
Easy Apricot Hazelnut Granola

If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.

Recipe easy apricot cake
Print Recipe
4.92 from 12 reviews

Click stars to rate now!

Easy Apricot Cake – light, soft, moist

This cake with fresh apricots is light, soft, moist, and flavorful. It’s easy to make from scratch and only needs a few simple ingredients!
Author: carbgirl.com
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Yield: 10 servings (9x13-inch pan, see notes)

Ingredients

  • 2 pounds (1 kg) fresh apricots
  • 4 large eggs, at room temperature
  • Pinch of salt
  • 14 tablespoons (200 g) unsalted butter, softened
  • 1 cup (200 g) sugar (only use ¾ cup sugar (=165 g) for low-sugar version)
  • ½ cup (120 g) sour cream
  • 1 ½ teaspoons vanilla extract
  • 1 organic lemon, for zest
  • 2 ⅓ cups (300 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • Confectioners’ sugar for dusting (optional)

Instructions

  • Preheat oven to 350 °F (or 175 °C) using top and bottom heat. Grease a 9-by-13 inch (23x33 cm) baking pan with soft or melted butter or line the pan with parchment paper.
  • Rinse apricots, halve them and remove the pits.
  • Separate the eggs and put the egg whites in a large bowl together with a pinch of salt. Using an electric mixer or stand mixer, whip until stiff peaks form. Set aside.
  • In another bowl, beat softened butter, sugar, and egg yolks until creamy and pale, about 7 minutes.
  • Add sour cream, vanilla extract, and grated lemon zest. Beat until combined.
  • Combine flour and baking powder and stir them into the egg mixture, until just combined. Do not overmix.
  • Fold in half of the beaten egg whites to loosen the batter. Then, fold in the second half.
  • Add the batter to the pan and spread evenly using a spatula.
  • Top batter with apricot halves, cut side up, leaving only a little bit of space in between. I know it is tempting, but do not press the apricots into the batter. The batter will rise around the apricots during baking.
  • Bake the cake at 350 °F (175 °C) until golden on top, for about 45 minutes. A wooden toothpick inserted into the cake should come out clean or with a few crumbs.
  • Let the cake cool - at least a few minutes - cut into squares and enjoy! Dust with confectioners’ sugar, if you like.
  • The cake – like all fruit cakes - tastes best when eaten on the same day. Store leftover cake well wrapped in the fridge and eat within 2 days. It freezes well too!

Notes

Which pan/sheet to use?
A 9-by-13 inch (23x33 cm) baking pan makes a nice and tall cake. But a jelly roll pan (10-by-15 inch or 26x38 cm) will work great too. If you want to make a small sheet cake using an 8-inch square pan, you’ll need to cut the ingredients in half.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sandra says

    January 05, 2022 at 7:25 am

    5 stars
    Tried for my little ones, they liked it really much. yummy.

    Reply
  2. Dimi says

    February 02, 2022 at 10:18 am

    5 stars
    Wonderful apricot cake. Thanks!

    Reply
  3. JonnyD says

    February 15, 2022 at 7:33 am

    5 stars
    Making this takes me back to the visiting Vienna some years ago. It’s a traditional treat that you would get in many places. Recipe worked nicely.

    Reply
  4. Lydia says

    June 19, 2022 at 10:03 pm

    5 stars
    Have you ever tried making it with peaches ... or plums? I am simply not the biggest fan of apricots.

    Reply
    • Carbgirl says

      June 20, 2022 at 12:10 am

      Hi Lydia,
      Sure, this cake is a great base for almost any kind of fruit. I would cut peaches into small cubes or at least quarter them and put them skin side down on the dough. Smaller plums (halved) work equally great as apricots. Hope that you'll try the cake.

      Reply
  5. Anne Mayard says

    August 03, 2022 at 5:43 pm

    Hi,
    this apricot cake tastes exactly like my oma's!! I was never able to trace back her recipe. Thank you so much bringing back fond memories. Anne

    Reply
    • Carbgirl says

      August 04, 2022 at 2:15 am

      So happy to hear that 🙂

      Reply
  6. LittleBanana says

    August 09, 2022 at 7:01 am

    5 stars
    Apricots are in season here. My friend brought me a little bucket since they have a tree - this is how I came to your site. Everybody loves this cake. I already made it 3 times. It's always the highlight. Thanks you, Anna.

    Reply
  7. baking.girl says

    August 22, 2022 at 1:49 am

    5 stars
    Super fluffy sponge cake.
    It's almost the end of apricot season here so I wanted to bake an easy apricot cake. Nothing fancy but simple and delicious.

    Your recipe seemed to be of of those. And: I was not disappointed. We enjoyed the cake while still warm with a scoop of vanilla ice cream. It was heavenly. Will add it to my family recipe collection.

    Reply
  8. Frederike says

    July 18, 2024 at 12:21 pm

    I was not disappointed. Airy yellow cake and the fruit on top was glorious!!! I used peeled, very ripe peach slices. Will try it with apricots next time if I find some juicy ones at the market.

    Reply
    • Carbgirl says

      July 18, 2024 at 5:02 pm

      Thank you so much, Frederike! So happy that you enjoyed the cake. Peaches are also a great pick for this cake.

      Reply

Primary Sidebar

Hi, I'm Anna, self-proclaimed carb expert. This site is all about pasta, pizza, and cozy comfort food. The recipes are quick, easy, tasty, and (mostly) healthy-ish.

More about me →

Popular Recipes

  • Focaccia with tomatoes and focaccia
    Tomato Feta Focaccia (same day or overnight)
  • authentic guacamole with chips
    Perfect Guacamole (easy, creamy, satisfying)
  • Pasta alla Norma Italy
    Quick Pasta alla Norma (shortcut version, 20 minutes)
  • Burst tomato pizza
    Burst Cherry Tomato Pizza (5 ingredients)

Footer

see all recipes

↑ back to top

Newsletter

  • Subscribe for updates

About

  • About me
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Contact

  • Contact
  • FAQ

Copyright © Carbgirl