Apricot Bundt Cake

Apricot is such an underrated stone fruit. Peaches get all of the shine – and don’t get me wrong, peaches are great… but have you ever had a juicy ripe apricot?? They’re so fruity and floral and truly deserve more praise. 

So I’m paying homage to apricots with this cake! 

It’s a simple batter that’s yields a perfectly delicious and buttery cake. I love to serve it with vanilla ice cream or whipped cream with a sprig of mint and a cup of coffee.

And if you loved my peach cobbler pound cake, you’re gonna go nuts over this one! 

Can you tell that this is one of my favorite summer cakes? I hate that apricot season is so short because if I could, I’d make this cake all year!

Why You’ll Love This Easy Apricot Cake Recipe

• It’s simple to make – no need to cook the apricots, just toss in jam and make the cake batter and bake! It’s less work than a coffee cake or layer cake and comes together seamlessly.
• Perfect cake for any occasion! This cake is ideal for picnics, gatherings, dinner parties, tea parties – you name it!
• Melt in your mouth texture! In terms of texture, this cake has a smooth and soft crumb but firm enough to support the weight of the apricot filling. It’s utterly delicious! 

(full list of ingredients can be found in the recipe card)

• Fresh Apricots add natural sweetness, moisture, and a juicy burst of fruit in every bite. Make sure they’re ripe! Their slight tartness also balances the richness of the cake, keeping it from being overly sweet.
• Apricot Jam intensifies the fruity flavor of the apricots, making the apricot taste more pronounced throughout the cake. It also adds moisture to the filling and a glossy, sticky coating for the glaze.
• Salted Butter provides richness and flavor, creating a tender crumb and helping with structure. It also enhances the cake’s overall mouthfeel and contributes to a golden brown and flavorful crust.
• Orange Zest adds bright citrus notes that complement the apricot and elevate the overall flavor profile.
• Cake Flour has a lower protein content than all-purpose flour, resulting in a finer, softer crumb.
• Sour Cream adds richness and a slight tang while giving the cake a softer texture due to its acidity and fat content.
• Whole Milk thins the batter slightly while adding richness and extra moisture. Its fat content helps create a smooth, cohesive batter that bakes evenly.
• Vanilla extract enhances the overall flavor of the cake without overpowering the fruit. Almond extract complements apricots, adding a subtle nutty yet fruity flavor.
• Nutmeg adds warmth and a hint of spice that rounds out the fruit and citrus notes. Just a small amount deepens the flavor, giving the cake a cozy, nostalgic vibe.

Substitutions and Variations 

• If you can’t find fresh ripe apricots at the grocery store or farmers market, you can use canned apricot – just make sure to blot them dry to prevent the juice from seeping into the batter and making the cake soggy.
• No cake flour? You can use all purpose flour in it’s place OR you can make your own homemade cake flour by combining all purpose flour and cornstarch. 
• If you don’t have any oranges to zest, use lemon zest instead.

How To Make Apricot Cake 

Step 1: Cut the fresh apricots into bite sized chunks and place into a medium bowl. Toss in cornstarch and add in the apricot jam. Mix until all of the apricots are coated in the jam, then set aside.

Step 2: In a large mixing bowl, combine cake flour, baking powder, nutmeg, and kosher salt. Whisk together and set aside. 

Step 3: In the bowl of a stand mixer, combine butter, oil, sugar, and orange zest. Fit with the paddle attachment and cream together for 5-6 minutes, until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. 

Step 4: In a separate bowl, whisk together vanilla extract, almond extract, sour cream, and whole milk. Add half of the dry ingredients to the stand mixer and mix until just combined, about 10-15 seconds. Then add in all of the wet ingredients and continue to mix until fully incorporated, about 10 seconds. Then add the remainder of the flour mixture. Scrape down the sides of the bowl again, ensuring the batter is mixed well, and continue to mix for an additional 10 seconds, until smooth.

Step 5: Spray a 10 or 12 cup bundt pan with nonstick baking spray and add half of the cake batter to the prepared pan.

Step 6: Add the apricot mixture into the center of the cake, then add the remaining batter on top. Use a toothpick of butter knife to swirl the batter around. Bake for 70-80 minutes, until a toothpick inserted into the cake comes out with just a few moist crumbs. Allow the cake to cool in the cake pan for 10 minutes, then turn over onto a wire rack.

Step 7: Microwave apricot jam for about 15 seconds, until it becomes liquidy/runny, then use a pastry brush to brush the entire cake with the jam. Allow the cake to cool completely.