Moist and sponge like this canned apricot cake is easy to make from scratch. With juicy apricots layered inside a buttery dessert style cake, every bite you take is bursting with flavour. This cake uses simple ingredients and is quick to make. It can be eaten warm or cold making it perfect for any time of the year.
Step By Step Instructions
Beat together the butter, sugar, and lemon zest until light and fluffy. Gradually add the eggs, one at a time mixing well. Stir in the sifted flour, and spoon half of the cake batter into the base of the cake tin. Layer on the drained apricots, cover with the remaining batter and bake.
Drain and Check Apricots
Drain the apricots in a sieve and give it a shake to remove as much of the liquid as possible. By doing this you are not introducing excess moisture to the cake which can prevent the cake from cooking properly. Also, remove any stems that may have been left on the apricots.
Room Temperature Ingredients
This is a thick cake batter and having the eggs and butter at room temperature will make it softer and easier to spread.
Beat The Butter
Beating the butter and sugar for at least 3-5 minutes or until it is light and fluffy, will also help make the batter softer and easier to spread.
Dividing The Batter
The apricots are layered between the cake batter and the finished look of the cake will vary depending on how it is divided.
The first time I made this cake I divided the cake mix with equal portions of batter on the bottom and top. I was not happy with the look of the finished cake, with large hollows on the top. (See image 1 below)
I now make this cake with less than half of the cake batter on the bottom layer, I find that this gives a better coverage and a look that I like. (See image 2 below)
The cake can be eaten warm or at room temperature, served plain or with cream or ice cream. Decorate with a light dusting sugar before serving.
I do hope you try this apricot cake recipe. If you do make it! Please come back and leave a comment below because I would love to know how it went.
Apricot Cake Recipe
- 185 grams (6.5 oz) salted butter at room temperature
- 160 grams (5.6 oz) caster sugar
- 3 teaspoons grated lemon zest
- 2 large eggs lightly beaten and at room temperature
- 125 grams (1 cup) plain flour
- 60 grams (½ cup) self-raising flour
- 400 gram (14 oz) can of apricots halves drained
Preheat oven to 180°C (350°F) Lightly grease and line a 18 x 28 cm (7 x 11 inch) shallow baking tray with baking paper, having the paper overhanging on the two longest sides.
- Use an electric mixer beat the butter, sugar and lemon zest until light and creamy, this will take about 3 – 5 minutes.
- Mix in the eggs one at a time, beating well after each addition.
- Sift the flour and fold into the butter mixture with a wooden spoon.
- Spread a little less than half of the mixture into the tin and place the apricot halves with the cut sides facing down on top.
- Drop spoonful’s of the remaining mixture over the top of the apricots. Then use the back of a metal spoon to carefully spread the mixture evenly over the top.
- Bake for 35 – 45 minutes or until lightly golden and cooked. Cover loosely with a sheet of foil if it’s browning too quickly.
- Remove from the oven and allow the cake to stand in the tin for 15 minutes before transferring to cake rack.
- Lightly dust with icing sugar.
- Serve warm or at room temperature.
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