Apricot pound cake
Sour apricots covered with sweet pound cake – this summer cake is incredibly delicious. It tastes very moist, fluffy and fruity at the same time. This recipe for the cake with fresh apricots is quite simple, so you can quickly make it with just a few ingredients. The apricot cake is an ideal dessert for the summer, even for a garden party.
Servings 10
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.