German Apricot Cake (Aprikosenkuchen)

A simple, classic cake, gently flavored with lemon zest and almond extract and studded with fresh apricots, this Apricot Cake is the perfect anytime cake. AKA you can have it for dessert with some vanilla ice cream, or with a side of yogurt for breakfast, or just plain with your afternoon coffee.

What do apricots go well with?

Apricots are kind of magical because, like many other stone fruits, they go well with many sweet and savory flavors! Anything from grilled apricots with chicken and a bit of goat cheese or an almond apricot tart, apricots are so versatile. For this cake, I have added a bit of lemon zest and almond extract to pair with the apricots. These two flavors enhance the apricot without overpowering it.

How do you enhance apricot flavor?

My favorite way to enhance apricot flavor, other than adding lemon and almond, is by cooking them. Whether that means grilling, sautéing, or baking, cooking apricots brings out their flavor beautifully making them the perfect addition to this cake. It really brings out their tartness as well as their sweet and juicy side.

Should you peel apricots before baking?

It’s not necessary to peel apricots before baking, in fact I don’t recommend it as it helps them keep their shape. However, if you have strong feelings about it, you can peel them first.

What are typical German cakes?

German cakes are often simple, not too sweet, and focus on seasonal flavors. So, in the summer this simple apricot cake is a classic!

Tips for Aprikosenkuchen

• I prefer to use smaller apricots but you can use any you can find. Ripe apricots are always best but baking them kind of rapid ripens them so it’s not a big deal if they’re still a little firm.
• All ingredients need to be at least room temperature, this means warming up the sour cream/ yogurt, making sure the eggs have sat out long enough, and the butter should be VERY soft. Not quite melted but softer than what you would usually use for cookies.
• Don’t over mix the cake, we mix it on high briefly to rub the butter into the other ingredients but you don’t want to whip too much air into the cake or it will over puff and make the apricots sink.
• This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
• You can substitute the apricots for small plums or peaches, but I recommend giving the apricots a try!

Additional Cake Recipes to try!

• Plum Cake
• Apricot Cheesecake
• Apricot Dumplings (Aprikosen knödel)

Ingredients

• All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! I have not yet tried any other flours with this recipe.
• Whole Wheat Flour: I love the addition of whole wheat flour to this cake because it adds a little extra flavor and texture, but if you don’t have any you can substitute it with all purpose flour.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Sugar: This German apricot cake uses granulated sugar in the cake batter and then a bit more sprinkled on top to make that crunchy sugar topping.
• Eggs: I use standard large eggs from the store, make sure they are at room temperature.
• Sour Cream: Sour cream adds richness and moisture to the cake. You can also use greek yogurt, quark, or skyr. It needs to be warm or at room temperature.
• Butter: Butter adds moisture and richness to this cake.
• Lemon Zest: The zest of one lemon adds the perfect lemony touch to pair with the apricots – be sure to wash the lemon before using the zest.
• Almond Extract: Almond extract can easily be overpowering but a 1/2 teaspoon in this cake is the perfect amount to enhance the flavor without overdoing it.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness.
• Apricots: This cake uses fresh apricots, the size will determine how many you need! If they’re big you can always cut them into quarters and lay the slices on their sides across the top of the cake.

How to make German Apricot Cake?

• Preheat the oven to 350 degrees F and place a rack in the center of the oven.

Vanilla Cake Batter

• In the bowl of a stand mixer, whisk together both flours, baking soda and baking powder.
• Add in the sugar, eggs, butter, almond extract, lemon zest, vanilla extract, and sour cream. Using the paddle attachment, first for 10 seconds on low then increase to medium high for 10 and then high speed for 10 seconds.
• Scrape down the sides of the bowl as needed.
• Line a 9″ springform pan with parchment paper or grease with a baking spray. If you don’t have a springform pan, a standard cake pan will work as well.

Assemble and Bake the Apricot Cake

• Pour the vanilla batter into the lined pan. Use a rubber or offset spatula to level the cake across the top.
• Wash and cut the apricots in half, then remove the stones. Add 30 grams of all purpose flour into a small bowl.
• Dip each half of an apricot, skin side down into the flour, then place as close together as possible onto the cake. Be sure to cover the surface as much as possible.
• Sprinkle the top with two tablespoons vanilla or plain granulated sugar. Place the cake in the fridge for 5 minutes.
• Then bake the cake in the preheated oven for 30 minutes. Rotate the cake 180 degrees and bake for another 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Try to insert the toothpick into the center without sticking it right through one of the apricots.
• Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.

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