The easiest apricot cake I have ever made. And so delicious I could make it every week.
No kidding, I love this cake so much I could easily eat it every week for a while. And it is so quick and easy to make that if it wasn’t for all the other cakes I would like to try, I could really make this every week. It takes about 15 minutes to prepare everything and the steps are so easy that even my 5 year old daughter was able to make this cake almost on her own. I just had to help with cutting the apricots (the knife is too sharp) and breaking the eggs (she makes a mess out of them if she tries it alone). And turning the cake onto the serving plate is also not something kids should do.
So this Easy Apricot Cake could be a good idea to try if you like baking with your children. Mine love to do it, not only baking but cooking as well, and would like to do it every day if I let them. I don’t always do, because baking and cooking with kids tends to take more time then I would usually need on my own and it definitely tends to get messier, but we do it often enough and I love to see how much they enjoy themselves in the kitchen and how proud they are of the results of their work. I think Perla told every single person she saw during the following days after baking this cake, that she did that on her own and that it was the best cake ever.
This is another old recipe I found in Silvia Jurcovan’s Cookbook, I told you a bit more about her a few weeks ago in this post for the Greta Garbo Cake. Just like that cake this Easy Apricot Cake was spot-on, just perfect!
I chose to make it with apricots because apricots happen to be plentiful at the moment and we all love them so much, but you could make this cake any time of the year and with whatever fruit you happen to have. You could try it with sweet or sour cherries, nectarines or peaches, apples, plums and so on. Let me know if you do, I am curious to see what you have tried.
Easy Apricot CakePrint This
- 100 g/ 3.5 oz + 80 g/ 2.8 oz butter
- 100 g/ 3.5 oz/ ½ cup + 80 g/ 2.8 oz/ 1/3 cup + 1 tablespoon sugar
- 4 eggs
- 1 tablespoon lemon juice
- 80 g/ 2.8 oz/ 2.3 cup all-purpose flour
- 1 teaspoon Dr. Oetker baking powder
- 750 g/ 26.4 oz small apricots (a bit more or less as needed)
- whipped cream for serving, optional
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
Take a rectangular baking dish of about 21×32 cm/ 8×13 inch and smear with the 100 g/ 3.5 oz butter all over, bottom and walls of the dish. You will have a thick layer of butter all over.
Sprinkle the 100 g/ 3.5 oz sugar only on the bottom of the baking dish.
Halve the apricots and remove the stone. If the apricots are very large, you could quarter them. Place the apricots on the sugared pan carefully, taking care not to disturb the sugar too much, the sugar should not come on top of the fruit. Bake for 20 to 30 minutes or until the fruit starts to get soft and wrinkly on top.
In the meantime separate the eggs. Beat the egg whites until stiff. Add the remaining 80 g/ 2.8 oz sugar and the lemon juice and continue beating until the egg whites are stiff and glossy. Set aside.
Take the cake out of the oven. Leave it to stand for 3 minutes.
In the meantime carefully fold in the egg yolks into the egg white mixture. Use a hand whisk to do this and don’t overdo it. Give the mixed flour and baking powder over the egg mixture and fold in very carefully again, you should not overdo it either.
Give the mixture over the fruit, level nicely and bake for about 30 minutes. Don’t open the oven during the first 20 minutes of the baking time. Check after 20 minutes and reduce the temperature to about 160 degrees Celsius/ 320 degrees Fahrenheit if you think that the cake has already too much color.
After the baking time is over take the cake out of the oven. Run a knife around the edges of the cake, place a rectangular serving dish on top of the baking dish and reverse the cake onto the serving dish. Cut the cake into squares and enjoy warm or cold with some whipped cream on the side if you wish.