The entire scrumptious flavors of summer time season season season are packed into this sheet-pan cake. This easy apricot cake is fast and simple to make; merely trendy juicy apricots baked in easy sponge cake batter. Glorious for bringing to BBQs, events, picnics, and lunch packing containers.
Apricots are ripe in Germany between the tip of June and August. Their exact harvest time depends upon upon upon the native native climate. My children love them and we make many apricot desserts resembling these apricot dumplings, or this apricot cake.
Aprikosenkuchen (German Apricot Cake)
“Aprikosen” is the German phrase for Aprikots in Germany. All through the south of Germany and Austria, they’re furthermore usually referred to as “Marillen” which is why you may additionally hear this cake usually referred to as “Marillenkuchen”. It is best to make use of each phrases synonymously with each other.
Apricots are good for baking on account of they’ve the precise steadiness between tartness and sweetness. The cake is constituted of a straightforward sponge dough in a sheet pan.
Causes to like this apricot cake recipe
- Deliciously moist, the fashionable apricots, soften whereas being baked. Merely merely be sure to place the apricots cut-side up so the juice doesn’t pour as rapidly as extra into the cake.
- Candy and Bitter. The cake for me, is the precise steadiness between the fruity tartness and sweetness. Everytime you like it a bit sweeter chances are high you will coat the apricots with jam or serve the cake with powdered sugar all through the occasion you need.
- Simple to make – it’s sturdy to get this cake improper. Merely unfold the dough on the sheet and let the apricots sink into it. The underside is delicate and ethereal, a superb mixture.
The becoming approach to make Apricot Cake
Substances:
- Apricots (use trendy apricots, please bear in mind the truth that I’ve actually not examined this recipe with canned fruit)
- Butter (unsalted, at room temperature,)
- Sugar
- Eggs (medium dimension, at room temperature)
- Milk
- baking powder (affiliate hyperlink), flour (use German flour 405, UK Plain Flour, USA cake flour)
- Flavourings: grated lemon peel, vanilla extract (affiliate hyperlink), pinch of salt
- Preheat your oven to 180°C / 350 °F. Line a baking tray (mine was 30 cm x 40 cm, 12″ x 16″) with baking parchment. Alternatively, grease it with butter.
- Wash the apricots and pat them dry. Half them, and take away the stones.
- In an unlimited bowl, add the butter and sugar and whisk with a stand or hand mixer till creamy.
- Add the eggs, milk, lemon zest, and vanilla extract (affiliate hyperlink), one after the selection.
- In a separate bowl, combine the salt, baking powder (affiliate hyperlink), and flour. Add to the remainder of the batter and whisk till mixed. Pour the batter onto the baking tray and unfold evenly.
- Place the apricots onto the cake cut back facet up. No ought to press them into the dough, because of dough will rise spherical it. Assure that the apricots are stage on the cake, then the fruit juice will run into the center, not into the cake, guaranteeing a fantastic and juicy end.
- Let cool earlier than serving.
Variations
Generally your apricots are nonetheless solely a bit bitter. There are two alternate choices: chances are high you will unfold some apricot jam onto the cake, as shortly on account of it is going to get out of the oven. One different choice is to soften some butter, combine it with honey, and unfold that over the great and comfortable cake.
The becoming approach to serve this Apricot Cake?
In Germany, we’d serve this cake all through the afternoon with a cup of espresso. (Kaffee und Kuchenzeit). Everytime you need, chances are high you will mud this apricot espresso cake with powdered sugar earlier than serving. A dollop of whipped cream furthermore pairs appropriately with this cake.
Storage
Retailer this cake at room temperature in an hermetic container. It must protect good for as heaps as three days. You presumably can too freeze this cake for as heaps as three months. You presumably can divide them into elements, freeze, and defrost as chances are you’ll.
Further German Fruit Truffles
Recipe
Simple Apricot Cake (Aprikosenkuchen)
This apricot sheet cake is a straightforward cake made with trendy apricots and a sponge dough. A moist, fruity cake that’s fast to make and even simpler to eat.
Substances
- 500 g trendy apricots
- 200 g butter at room temperature
- 200 g sugar
- 4 eggs medium dimension
- 4 tablespoon milk
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 1 pinch salt
- 300 g flour
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Directions
Preheat your oven to 180°C / 350 °F. Line abaking tray (mine was 30 cm x 40 xcm, 12″ x 16″) with baking parchment. Alternatively grease it with butter.
500 g trendy apricots
Wash then dry the apricots. Slice them and take away the stone from it is middle. Set the fruit apart.
- In an unlimited bowl whisk the butter and sugar till creamy. Then add the eggs, one after the selection. Add the milk, lemon zest and vanilla extract (affiliate hyperlink).200 g butter, 200 g sugar, 4 tablespoon milk, 1 teaspoon grated lemon peel, 1 teaspoon vanilla extract (affiliate hyperlink), 4 eggs
- In a separate bowl, combine the salt, baking powder (affiliate hyperlink) and flour. Add to the remainder of the batter and whisk till mixed.
Pour the batter onto the baking tray and unfold evenly. Now place the apricots onto the cake cutside up. No ought to press them into the dough, because of dough will rise spherical it. Assure that the apricots are stage on the cake, then the fruit juice will run into the center, not into the cake, guaranteeing a fantastic and juicy end.
Bake for half-hour. Eat immediatley.