Soft and Fragrant One-Bowl Apricot Cake

If sunshine could be baked into a cake, this would be it. This Apricot Cake is the culinary equivalent of lounging under a fruit-laden tree with your feet in the grass and not a care in the world. It’s gently sweet and dotted with juicy cubes of fresh apricots that melt into the tender crumb.

This cake is suitable for teatime, brunch, or even breakfast and is quick to make, and doesn’t require fancy ingredients or techniques. It’s the kind of dessert you’d expect to find cooling on your grandmother’s windowsill, right next to a pot of jam and a vase of wildflowers. Finally, the toasted almond topping is the crunchy little crown that makes this cake feel extra special.

What is Apricot Cake?

Apricot cake is a classic European-style fruit cake that celebrates the short but sweet apricot season. While versions of this cake appear in German, Italian, and French kitchens, the idea is simple and universal. Just take fresh apricots, fold them into a buttery batter, and bake until tender.

Historically, stone fruit cakes were a clever way to use up soft, ripe fruit before they spoiled, especially in countryside kitchens. Apricots, with their balance of tart and sweet, are perfect for baking, because they caramelize gently and add both moisture and flavor.

In Austria, this cake is similar to a dessert called Marillenkuchen, which is a staple in bakeries during apricot season and is usually served with a dollop of whipped cream.

Pro Tips for the Best Apricot Cake

• Choose ripe but firm apricots. If they’re too soft, they might disintegrate into the batter, and you want juicy chunks and not apricot jam.
• Almonds are essential in this recipe. Toasted almond flakes add a gentle crunch and nutty aroma that balances the softness of the cake.
• Always use room temperature ingredients. Cold eggs or milk can mess with your batter's texture, so let everything warm up a bit before you start.
• Let the cake cool completely before slicing. The fruit will continue to set as the cake cools and slicing it too early might result in a slightly soggy crumb.

Frequently Asked Questions

Can I use canned or dried apricots?

Yes, you can use canned apricots, but make sure they’re drained very well. For dried, soak them in warm water for 15–20 minutes first to rehydrate, then chop and use as directed.

Can I substitute the apricots with another fruit?

Peaches, nectarines, or plums all work beautifully in this cake. Just make sure they’re similarly sized and not overly juicy.

Why is my cake too dense?

Make sure you're not overmixing the batter after adding the flour, a gentle hand keeps it light and fluffy. Also, check that your baking powder is fresh!

Do I need to peel the apricots?

Nope! The skin softens during baking and adds a touch of color and texture. Less work for you, and more fiber, too.

Can I Freeze Apricot Cake?

Once fully cooled, wrap the cake tightly in plastic wrap and freeze it whole or in slices. It will keep for up to 2 months. Thaw at room temperature or microwave individual slices for a warm treat.

How to Store Apricot Cake

This cake is best stored at room temperature in an airtight container and it will stay soft for up to 3 days. Avoid the fridge because it can dry the cake out.

How to Make One-Bowl Apricot Cake

Step 1

Step 1

First start by washing and drying your apricots. Then cut them into small cubes and set aside.

First start by washing and drying your apricots. Then cut them into small cubes and set aside.

Step 2

Step 2

In a large mixing bowl, beat the eggs with sugar, milk and vegetable oil.

In a large mixing bowl, beat the eggs with sugar, milk and vegetable oil.

Step 3

Step 3

Add in the flour and baking powder. Mix everything gently until a thick, smooth batter forms. You want it lump-free but not overmixed.

Add in the flour and baking powder. Mix everything gently until a thick, smooth batter forms. You want it lump-free but not overmixed.

Step 4

Step 4

Fold in the chopped apricots and make sure they’re evenly distributed so every slice gets a fair share of fruit.

Fold in the chopped apricots and make sure they’re evenly distributed so every slice gets a fair share of fruit.

Step 5

Step 5

Pour the batter into a greased or parchment-lined cake tin and sprinkle the top generously with sliced almonds.

Pour the batter into a greased or parchment-lined cake tin and sprinkle the top generously with sliced almonds.

Step 6

Step 6

Bake in a preheated oven at 180°C (350°F) for 40 minutes.

Bake in a preheated oven at 180°C (350°F) for 40 minutes.

Step 7

Step 7

Slice and dig in.

Slice and dig in.