Apricot Cake

Apricot Cake is a light and delicious dessert, perfect for summer. Surprisingly simple and full of good ingredients, this cake is a healthier option for a sugar craving, and is definitely a crowd pleaser.

This apricot cake recipe is one I’ve made over and over again with various fruits, and the results never disappoint. A yogurt base means the cake is moist without needing nearly as much butter. 

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Adapted from an Italian recipe for whole orange cake, it made sense to me to add apricots to this recipe since they’re a summer staple in Italy. This cake isn’t as sweet as a typical frosted cake, so you can really taste the apricots.

Can I use Dried Apricots for this Cake?

Not exactly. The fruit adds moisture to the cake, and this is not a “fruit cake” in the typical sense, so I would steer clear of using any dried fruit, unless you wanted to add small amount of chopped dried apricots to it, but I don’t feel it would add to this apricot cake.

Should I Peel the Apricots?

You don’t have to! And I would recommend against it. In a food processor, the apricots should blend up very easily. When cooked, the skin softens, so there will be no difference in texture. Less work for you—besides, the skin has lots of fiber and extra nutrition. And if you want another way to use them, chop them up and put them to use in these incredibly light and fluffy fruit muffins!

Can I Freeze this Apricot Cake?

Yes, this apricot cake freezes beautifully! I often have pieces in the freezer because it freezes so well! Perfect for popping out of the freezer when you only feel like a small sweet treat with no clean up!

When I was in Germany a few years ago on an AmaWaterways Melodies of the Danube cruise, we stopped in Weissenkirchen which is famous for its apricots. I still had a tiny bottle of apricot liqueur which the monks made at Melk Abbey, and it went perfectly with this lovely cake!

Please let me know in the comments if you try this apricot cake and what you think of it, if you do! Thanks in advance!

Apricot Cake

Recipe adapted from Sicilian Whole Orange Cake                  Serves 8

I highly recommend using a scale for this recipe and if you are deciding on cups or weight, ALWAYS weigh!

FULL PRINTABLE RECIPE BELOW

Ingredients

• eggs
• sugar
• all purpose flour
• baking powder (or packet Italian Pane Degli Angeli vanilla baking powder)
• butter, softened
• plain Greek yogurt (sour cream works, too)
• organic apricots
• (if using plain baking powder, add vanilla extract)
• powdered sugar, if desired

Directions

Preheat oven to 350°F (175°C).

Make the Apricot Cake

Grease a bundt cake pan or 8″ springform pan by spraying with oil (or rub with butter). (If using a springform pan, line the bottom with parchment paper. Make sure to spray the paper, too.)

Cut up the washed apricots into halves or quarters. Set aside.

Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.

Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended.

Stir in the yogurt.

In a food processor, process the apricot halves until almost pureed. Add the processed apricot the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined.

Pour the batter into the prepared bundt or cake pan.

Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove from the pan.

Sift powdered sugar on top just before serving, if desired. Enjoy!

If you love citrus or just want to add more fruit into your desserts, you can try this recipe with different fruit variations. So far I’ve made whole lemon cake, whole orange cake, apple cake, pear cake, peach cake, and kumquat cupcakes.

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