Apricot Cake

Name: Apricot Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 Eggs; 80 grams Caster Sugar; 5 milliliters Bourbon Vanilla Extract; 180 grams Yogurt; 1 pinch Salt; 80 milliliters Sunflower Oil; 210 grams Flour; 7 grams Baking Powder; 500 grams Fresh Apricots; 1 tablespoon Brown Sugar; ½ teaspoon Ground Cinnamon

55 min·23 Views

Flora Petrova

352 Recipes

A soft and tender summer cake made with juicy fresh apricots. Finished with a sweet, aromatic dusting of brown sugar and cinnamon that caramelizes beautifully as it bakes.

Allergens

Vegetarian

Pescatarian

2,293kcal

8 Portions · 1,040 g

Protein

53 g

Carbohydrates

290 g

Fat

96 g

Fiber

19 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

8

g

Eggs3
Caster Sugar80 grams
Bourbon Vanilla Extract5 milliliters
Yogurt180 grams
Salt1 pinch
Sunflower Oil80 milliliters
Flour210 grams
Baking Powder7 grams
Fresh Apricots500 grams
Brown Sugar1 tablespoon
Ground Cinnamon½ teaspoon

Preparation

1
Preheat your oven to 180°C (350°F).
2
Line a 20 cm cake form with parchment paper.

Apricot Preparation

3
Wash 500 g fresh apricots.
4
Pit the apricots.
5
Cut the apricots into bite-sized pieces.

Making the Batter

6
Whisk together 3 eggs and 80 g caster sugar in a mixing bowl.
7
Add 5 ml bourbon vanilla extract, 180 g yogurt, and 80 ml sunflower oil to the eggs and sugar mixture.
8
Mix well to combine.
9
Add 210 g flour, 7 g baking powder, and a pinch of salt to the wet ingredients.
10
Whisk until a thick, smooth batter forms.

Assembly

11
Add the prepared apricot pieces to the bowl.
12
Gently fold the apricot pieces into the dough mixture.
13
Transfer the cake mixture into the parchment-lined 20 cm cake form.
14
Spread the cake mixture evenly.

Topping

15
In a small dish, mix 1 tbsp brown sugar with 0.5 tsp ground cinnamon.
16
Sprinkle the sugar-cinnamon mix evenly across the top of the cake batter.