Yesterday my parents brought a few kilos of apricots picked from the apricot trees my deceased grandfather had planted many years ago, so it was a perfect opportunity to bake something using them. As I was searching the web for some desserts, the recipe for this German cake kept popping up, so I decided to give it a go. It’s very simple, airy, and great for apricot season. (By the way, coincidentally exactly one year ago I baked a Viennese apricot cake.)
German Apricot Cake (Aprikosenkuchen)
- 2/3 cup (150 gr.) butter (I used margarine)
- 2/3 cup sugar
- 3 eggs
- 2 cups flour
- 2 teaspoons vanilla powder (1 Dr. Oetker sachet)
- 2 teaspoons baking powder (1 Dr. Oetker sachet)
- half a lemon’s zest
- 1/4 cup buttermilk*
- 16-17 small apricots, cut in half
*I used regular milk and added a few drops of lemon juice
Start by washing and cutting your apricots in half. Pre-heat your oven to 180°C/350°F and line a 26/28 cm. springform cake pan with parchment paper. Beat your softened butter with sugar until it’s creamy. Then add your eggs, one by one. In a separate bowl mix your dry ingredients (flour, vanilla powder, baking powder). Add the lemon zest into the butter mixture, mix in your flour mixture, and finish off by adding the buttermilk.
Pour the batter into the cake pan and decorate the top by placing the apricot halves face down. While I used 16-17 apricots, you can easily use less or more, depending on how you want to decorate the top and how many you want to have on your cake. Bake for approximately 35-45 minutes; check the middle with a toothpick, as the time can vary depending on the oven type. Serve with powdered sugar on top and store in your fridge, as otherwise the apricots will go bad.
The cake is very light, so it is perfect as a quick treat or snack. It has a subtle lemon flavor, due to the zest inside the cake, and the apricots on top add a little extra acidity, which is why it balances really well with powdered sugar. It’s definitely something that is low-cost and low-effort!
Until next time!