Delicious apricots are available in every supermarket in summer – they come in different sizes and a wide variety of colors – sometimes yellow, sometimes orange, sometimes red. No matter what type of apricots you have on hand, you can use all of them to make this delicious (Sunken) Apricot Cake. An extremely simple cake that tastes awesome. Just like Grandma always made it!
We like things simple and uncomplicated here. Pound cakes or simple sponge cakes fall into this category. This apricot cake is no different. The batter is super easy to prepare, then you throw some apricots and sliced almonds on top, and soon you got a delicious dessert. Who needs highly decorated cakes with fondant and all that fuss? Not us! ;P
We love simple cakes like this one here. Unfortunately, not every recipe gives good results. If the recipe is not well tested, the cake might get dry after baking quickly. It has happened to us before when trying recipes from other websites or cook books… but with a little trick, you can almost always get good results: ground almonds!
It sounds simple, and it is. With ground almonds added to the batter, a cake always turns out nice and moist. The ground nuts absorb the liquid you add to the batter quite well and retain it even after the cake has been baked. Well, and the oils in the nuts add even more moisture. In case you like your cakes delicious and moist, you might want to pick up a few packages of ground almonds when they’re on sale. ;P
If you’re allergic to almonds, you probably won’t find this tip very helpful. But basically, the trick works with all kinds of nuts. So if you can’t tolerate almonds but have no problem with hazelnuts or cashews, for example, you can use those instead. Ground hazelnuts can be found in almost any supermarket, ground cashews on the other hand might be a little harder to find… In that case, the internet is your best friend… ;)
Anyway. The cake stays nice and moist for quite some time – provided you wrap it well. Even with the little »nut trick«, a cake like this will eventually dry out if it is left unwrapped on the counter out in the open for days on end. At that point, even the juicy apricots won’t help.
For storing cakes, it’s always best to use something like a cake container*. Of course, you could just wrap the cake in some foil, but that’s not particularly environmentally friendly. Reusable containers are definitely preferable to single-use items… even if they may be a little more expensive to purchase initially. Containers/boxes like that usually last for many years. Not to mention that they are also great when you need to transport a cake somewhere. ;P
If you like cakes like this one here, you’re sure to enjoy our Easy Peasy Apple Cake. It’s nice and moist as well, quick to prepare, and looks great on the cake table! An absolute family favorite and always one of the first bakes when fall season starts!
In case you want to bake something else with apricots, you might also want to check our Apricot Crumb Cheesecake. It’s an absolute delight! Creamy cheesecake meets juicy apricots and a crispy streusel topping. A truly great combination! This cake has a lot of fans here. ;)
INGREDIENTS / ZUTATEN
For the cake batter:
1/2 cup (120ml) rapeseed oil*
1/2 cup (100g) sugar
3 large eggs
1 tsp. vanilla extract
1 cup (130g) spelt flour*
5.3 oz. (150g) ground almonds*
2 1/2 tsp. baking powder
For the topping:
9-10 apricots (depending on size), halved & pitted
3-4 tbsp. sliced almonds
some coconut blossom sugar* or brown sugar for sprinkling
Für den Teig:
120ml Rapsöl*
100g Zucker
3 Eier (L)
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)*
150g Mandeln*, gemahlen
2 1/2 TL Backpulver
Für das Topping:
9-10 Aprikosen (kommt auf die Größe an), halbiert & entsteint
3-4 EL Mandeln, gehobelt
etwas Kokosblütenzucker* oder brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and set it aside.
2. Add the oil and sugar to a large bowl and mix until light(er) and fluffy(r). Next, add the eggs one after another and stir well after each addition. Add the vanilla extract and mix in. Combine spelt flour, ground almonds, and baking powder. Add these dry ingredients to the bowl and mix until just combined. Pour the batter into the prepared springform tin and smooth out the top.
3. Wash, dry, half, and pit the apricots. Press them into the batter with the cut side down. Sprinkle the sliced almonds and some coconut blossom sugar on top, and bake the cake in the preheated oven for about 35-40 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down on a wire rack. We like to serve the apricot cake with some whipped cream or vanilla ice cream on the side.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24er Springform* mit Backpapier auslegen und zur Seite stellen.
2. Öl und Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Den Vanille Extrakt dazugeben und unterrühren. Dinkelmehl, gemahlene Mandeln und Backpulver vermischen, in die Schüssel dazugeben und alles nur kurz verrühren. Den Teig in die vorbereitete Form füllen und glatt streichen.
3. Die Aprikosen waschen, trocknen, halbieren und entsteinen. Mit der Schnittseite nach unten in den Teig drücken, mit gehobelten Mandeln und etwas braunem Zucker bestreuen und dann für etwa 35-40 Minuten im vorgeheizten Ofen backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Wir servieren den Aprikosenkuchen gerne mit etwas Sahne oder Vanille Eiscreme.
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Here is a version of the recipe you can print easily.
Print
Easy (Sunken) Apricot Cake
- Prep Time: 00:20
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic and easy-to-prepare cake for summer – our (sunken) apricot cake is a family favorite and in and out of the oven in record time! So good!
Ingredients
For the cake batter:
1/2 cup (120ml) rapeseed oil*
1/2 cup (100g) sugar
3 large eggs
1 tsp. vanilla extract
1 cup (130g) spelt flour*
5.3 oz. (150g) ground almonds*
2 1/2 tsp. baking powder
For the topping:
9-10 apricots (depending on size), halved & pitted
3-4 tbsp. sliced almonds
some coconut blossom sugar* or brown sugar for sprinkling
Instructions
1. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and set it aside.
2. Add the oil and sugar to a large bowl and mix until light(er) and fluffy(r). Next, add the eggs one after another and stir well after each addition. Add the vanilla extract and mix in. Combine spelt flour, ground almonds, and baking powder. Add these dry ingredients to the bowl and mix until just combined. Pour the batter into the prepared springform tin and smooth out the top.
3. Wash, dry, half, and pit the apricots. Press them into the batter with the cut side down. Sprinkle the sliced almonds and some coconut blossom sugar on top, and bake the cake in the preheated oven for about 35-40 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down on a wire rack. We like to serve the apricot cake with some whipped cream or vanilla ice cream on the side.
Notes
Let the baking begin!
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