Apricot Cake
Moist and tender apricot cake made with fresh apricots, apricot jam, and hint of warm spices!
Equipment
- 10 or 12 cup Bundt Pan
Ingredients
- 2 cups Fresh Apricots, (about 2-3 small apricots)
- 2 tbsp Cornstarch
- 1/3 cup Apricot Jam
Cake
- 1 1/2 cups Salted Butter, (room temperature)
- 2 tbsp Vegetable Oil
- 2 1/2 cups Sugar
- 1 tsp Orange Zest
- 5 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 1/2 tsp Almond Extract
- 3 cups Cake Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Nutmeg
- 1 tsp Kosher Salt
- 3/4 cup Sour Cream, (room temperature)
- 1/4 cup Whole Milk, (room temperature)
Instructions
- Preheat the oven to 325 degrees F.
- 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.
- In a large mixing bowl, combine cake flour, baking powder, nutmeg, and kosher salt. Whisk together and set aside.
- 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.
- 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.
- Spray a 10 or 12 cup bundt pan with nonstick baking spray and add half of the cake batter to the prepared pan.
- 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.
- 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.
Notes
Be sure to use room temperature ingredients! This ensures that the batter comes together smoothly, without breaking.
Use ripe apricots: Too soft and they’ll break down and get mushy; too firm and they won’t release enough flavor. Look for ones that give slightly when pressed.
Grease every crevice of your Bundt pan! Use melted shortening or baking spray with flour to prevent sticking, especially if your pan has intricate designs.
Let the cake cool in the pan for 10 to 15 minutes before turning over. Any longer and it might stick, but too soon and it could fall apart.
Glaze while warm for maximum absorption! Brush on the apricot glaze while the cake is still warm helps it soak into the cake.
Can you use canned or dried apricots instead of fresh?
Yes, you can use canned or dried apricots if fresh aren’t available. Just be sure to drain canned apricots well and chop dried ones finely. If using dried apricots, soak them in hot water for 10–15 minutes can help soften them up, then pat them dry with paper towel.
Nutrition
Calories: 595kcal, Carbohydrates: 74g, Protein: 8g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 434mg, Potassium: 168mg, Fiber: 1g, Sugar: 48g, Vitamin A: 1432IU, Vitamin C: 4mg, Calcium: 59mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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