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Apricot Cake Recipe
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Prep
20
minutes
mins
Cook Time
35
minutes
mins
Yield
12
people
Ingredients
2/3
cups
butter
1
cup
sugar
1
tsp
vanilla extract
3
eggs
Zest from 1 medium lemon
2
cups
all-purpose flour
2
tsp
baking powder
1/2
tsp
salt
1/4
cup
buttermilk
14
medium apricots
2
tbsp
sugar
(for sprinkling)
2
tbsp
apricot or strawberry jam
(for glazing)
Instructions
Preheat the oven to 350°F (175° C).
Cut the apricots into halves.
Line a 9x9 cake pan with baking parchment. You can also use an 11-inch pan.
Cream the butter, sugar and vanilla together in a large bowl.
Add the eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour with the baking powder and salt. Sift into the butter/egg mixture, beating well.
Add the buttermilk and mix well again.
Spread the batter evenly into the pan. Place the halved apricots, cut side down, in rows or in circles on top of the batter.
Sprinkle the two tablespoons sugar over the apricots.
Bake 30-40 minutes.
Melt the jam over low heat and spread it over the cake while both are still hot.