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Sour apricots covered with sweet pound cake – this summer cake is incredibly delicious. It tastes very moist, fluffy and fruity at the same time. The recipe for the cake with fresh apricots is quite simple, so you can quickly make it with just a few ingredients. It is an ideal dessert for summer, even for a garden party. A detailed apricot pound cake recipe with exact quantities and step-by-step instructions can be found here at the bottom.
Best apricot cake with fresh apricots
This apricot pound cake really tastes like summer. Since it is made with fresh apricots, it is very fruity.
In addition, the cake is moist and fluffy at the same time. The tart fruits combine perfectly with the sweet pound cake. The world’s best apricot cake!
If you are a fan of apricot pastry and want to take advantage of the season of the fruit, then also try my apricot kisses and piroshki with apricots.
By the way, you can transform my rhubarb crumble cake tray-bake or rhubarb pound cake into an apricot cake. To do so, replace rhubarb with fresh apricots in the respective recipe. You can also make apricot muffins from the rhubarb muffins.
Piece of summer on cake plate
Covered with apricot halves, this pound cake is an eye-catcher on the dining table. It is therefore ideal for a summer party, just like the strawberry pound cake or the blueberry muffins with chocolate.
The apricot cake is guaranteed to delight your guests with both its taste and its look. You serve them a piece of summer on the cake plate, so to speak. It is similar with the mini Pavlova or strawberry chocolate muffins.
But because the apricot cake is very quick to make, you can easily prepare it for your family during the week or on the weekend. With this recipe you can create a delicious summer dessert and you don’t have to spend a lot of time in the kitchen.
Which baking tin?
I baked the moist apricot pound cake in a Ø 24 cm springform tin**. Alternatively, you can bake it in a rectangular baking tin or on a baking tray.
Just note that you may have to adjust the amounts in the recipe if you use a different baking tin. In addition, the baking time specified in the recipe may differ significantly.
Use other fruits
Instead of apricots, this pound cake is also delicious with other fruits. How about a peach cake, for example?
In addition, not only fresh apricots, but also those from the jar are suitable for the recipe. So you can make the apricot pound cake outside the apricot season, for example in winter. However, let preserved apricots drain thoroughly beforehand.
This apricot pound cake is
- fruity,
- moist,
- fluffy,
- soft,
- tender,
- sweet sour,
- delicious,
- summery,
- aromatic,
- with fresh apricots,
- a sweet eye-catcher,
- easy and quick to make,
- ideal for the apricot season,
- also possible with preserved apricots.
Quick recipe for world’s best apricot cake
The apricot cake recipe you’ll find here at the end of the post in the recipe box is very simple. Since the cake is a pound cake, it is made in a flash.
First, beat butter with sugar until fluffy. Then you stir in eggs. Then add flour with baking powder and mix briefly to form a thick batter.
Pour the batter into the baking tin, spread apricot halves on top and sprinkle with vanilla sugar mixture. Now the apricot cake only needs to be baked in the oven for about 45 minutes.
How to make apricot pound cake: tips and tricks
- Stir the batter only briefly until a homogeneous consistency and in any case not too long after you add flour with baking powder to the other ingredients.
- Do not bake the apricot cake longer than necessary, otherwise it will taste dry and not moist. The baking time specified in the recipe may vary. Use a wooden skewer to check if the cake is baked. Insert the wooden skewer briefly into the center of the cake. If it comes out clean, the cake is done. If the wooden skewer gets smeared in batter, you will need to bake the cake a few more minutes.
- Instead of fresh apricots you can use pickled fruits. Let them drain thoroughly first.
Did you make the apricot pound cake using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the moist cake with fresh apricots.
Try also these summer cakes:
- Black currant cake with kefir – quick summer cake recipe
- Sheet cake with yogurt and berries – quick recipe with sprinkles
- Berry quark bundt cake – moist currant cake with quark
Apricot pound cake
Equipment
- Ø 24 cm springform tin
Ingredients
- 600 g fresh apricots pitted
- 165 g butter room warm
- 135 g sugar**
- 3 eggs room warm
- 220 g flour**
- 7 g baking powder**
- 1 pinch of salt
- butter to grease the baking tin
for sprinkling
- 50 g sugar**
- 1 pinch of vanilla bean** or 8 g vanilla sugar
Instructions
- Line the bottom of the baking tin with baking paper and grease the edge with butter.
- Halve fresh apricots (remove stones).
- Beat softened butter, sugar and salt for about 5 minutes until fluffy and creamy.
- Add eggs one at a time, beating each time until homogeneous.
- Mix flour with baking powder.
- Add the flour mixture to the egg butter mixture and mix just briefly to form a tenacious batter.
- Pour the batter into the baking tin and smooth it out.
- Spread the apricot halves, cut side up, on top of the batter.
- Mix sugar with vanilla and sprinkle generously on the apricot halves.
- Bake the apricot cake in a preheated oven at 338 °F (170 °C) for approx. 45 minutes.
Notes
- Stir the batter only briefly until a homogeneous consistency and in any case not too long.
- Do not bake the apricot cake longer than necessary, otherwise it will taste dry and not moist. The indicated baking time may vary. Use a wooden skewer to check if the cake is done baking.
- Note the detailed tips and tricks for making the apricot pound cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
