This delightful dessert, the Apricot Vanilla Cake, combines the sweetness of apricots with the subtle flavor of vanilla. Whether you’re a fan of fruity cakes or simply searching for a new recipe, this cake is sure to impress, using the weight the eggs method of baking for its basic version.
Key Apricot Vanilla Cake Ingredients & Why
Apricots infuse sweet tanginess into the cake, complementing the vanilla.
Vanilla extract enhances the cake’s flavor while adding a subtle aroma.
Butter enriches and moistens the cake.
Sugar sweetens and tenderizes the crumb.
Eggs provide structure and moisture.
Flour is the primary dry ingredient, lending structure.
Baking powder leavens and raises the cake.
Salt elevates flavor and balances sweetness.
How Do You Make The Best Apricot Vanilla Cake?
- To get started, preheat your oven to 350°F (180°C), and don’t forget to generously grease a 9-inch springform pan with baking spray or butter for best results.
- Puree half of the apricots with lemon juice using a food processor, blender, or immersion blender, and keep it aside.
- Halve and set aside the remaining apricots for later use.
- Cream butter and sugar in a stand mixer with a paddle for 4-5 minutes to achieve a light, fluffy texture.
- Incorporate eggs individually, add vanilla extract, and beat until fully combined.
- Blend flour, baking powder, cinnamon, and salt in a small bowl for a seamless mixture.
- Combine the pureed apricots with the batter for a seamless mixture.
- Once the batter is in the pan, evenly place quartered apricots on top, then bake for 55-60 minutes until a skewer inserted in the center emerges clean, with only a few crumbs.
- Cool it first, then dust with powdered sugar.
Pro Tips For Making Apricot Vanilla Cake Recipe
- Opt for fresh apricots for a superior cake flavor and texture over canned or dried ones.
- Ensure you’ve removed the apricot pits before incorporating them into the recipe.
- Enhance apricot flavor and prevent browning by adding lemon juice.
- Use room temperature butter for easy creaming, resulting in a light, fluffy texture.
- Achieve a fluffy cake texture by thoroughly creaming the butter and sugar.
- Elevate the cake’s flavor and complement the apricots with the addition of vanilla extract.
- To prevent batter lumps, make sure to sift the dry ingredients evenly.
- Gently fold in the apricots to avoid overmixing and toughening the texture.
- Follow the recipe instructions for precise baking temperature and time to ensure even cooking.
- Allow the cake to cool completely before serving to develop flavors and maintain structural integrity.
How to Store Apricot Vanilla Cake
- To store the cake for 2 days, keep it at room temperature, covered with plastic wrap or in an airtight container to prevent drying.
- For 4-5 days of storage, use the refrigerator with an airtight container to avoid absorbing fridge odors.
- To serve the cake again, allow it to return to room temperature before serving.
Can You Freeze Apricot Vanilla Cake?
- Freeze your apricot vanilla cake for up to 3 months. Wrap it in plastic, place it in a freezer-safe container.
- Preserving your apricot vanilla cake’s freshness and moisture for up to 3 months is easy when you freeze it. To do so, wrap it in plastic and store it in a freezer-safe container. You can also slice it and use a freezer-safe storage bag for added convenience. When it’s time to enjoy, simply remove the wrappings and allow it to thaw at room temperature for 3 to 4 hours.
- Extend the life of your apricot vanilla cake for 3 months by freezing it. Wrap it in plastic and store it in a freezer-safe container. For even easier access, slice it and use a freezer-safe storage bag. When you’re ready to savor it, just remove the wrappings and let it thaw at room temperature for 3 to 4 hours.
Frequently Asked Questions About Apricot Vanilla Cake
Can you freeze the apricot cake?
You can freeze the apricot cake, but it’s best to slice it first for better freezing.
How long will the apricot cake keep?
For optimal freshness, store the cake at room temperature for 2 days or in the fridge for 5-6 days.
What is the nutritional information for German apricot cake?
Enjoy guilt-free: German apricot cake, 323 cal, 45g carbs, 14g fat, 8g sat fat, 1g trans fat.
What are the tips for baking apricot cake?
Bake a delicious apricot cake with fresh apricots, apricot jam, or dried apricots, and a dash of vanilla extract.
Apricot Vanilla Cake
- 2 pounds fresh apricots, halved and pit removed
- 1 Tbsp lemon juice
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 2 Tbsp powdered sugar, for serving
- First, preheat the oven to 350°F (180°C). Then, generously grease the bottom and sides of a 9-inch springform pan with baking spray or butter.
- Puree half of the apricots with lemon juice using a food processor, blender, or immersion blender. Set aside for later.
- Halve the remaining apricots and set them aside.
- Achieve a light and fluffy texture by creaming butter and sugar together in a stand mixer with a paddle attachment for about 4-5 minutes.
- Add the eggs one at a time, then incorporate the vanilla extract, and continue to beat until fully combined.
- Combine flour, baking powder, cinnamon, and salt in a small bowl, and beat until they blend together.
- Blend in pureed apricots with the batter until they're just combined.
- After pouring the batter into the pan, evenly distribute the quartered apricots on top, and bake for 55-60 minutes until a skewer inserted in the center comes out clean with just a few crumbs.
- Allow it to cool before dusting it with powdered sugar.