|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for German apricot cake (aprikosenkuchen) may surprise you—the ingredients are pretty simple but the finished cake is delicious and complex in flavor. It is such a classic recipe that many Germans know how to make this cake by heart. Fresh fruit makes this cake a steady summer accompaniment to coffee whether camping on the beach or relaxing on the balcony.
This recipe calls for an 11-inch springform pan. If you don't have one, try a 9x9-inch or 13x9-inch baking pan, but note that the baking times will vary.
- 10 tablespoons butter (softened)
- 2/3 cup sugar
- 1 teaspoon vanilla extract (or 1 tablespoon vanilla sugar)
- 3 large eggs
- 1/2 tablespoon lemon zest
- 2 cups all-purpose flour
- 2 teaspoons double-acting baking powder, or 1 package German backpulver (German baking powder)
- 1/4 teaspoon salt
- 1/4 cup buttermilk or sour milk
- 1 1/2 pounds apricots (about 14 fresh, washed, cut in half, and pitted)
- Optional: sweetened whipped cream
Heat oven to 350 F. Coat pan with cooking spray and set aside.
In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar. Beat in eggs, one at a time. Mix in lemon zest.
In a separate small bowl, mix together the flour with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well.
Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
Serve with sweetened whipped cream, if desired.
- When using a baking pan (instead of a springform pan), place parchment paper strips in the bottom of the pan before pouring in the batter. After the cake cools, use the ends of the strips to pull the cake up and out of the pan. You can also purchase parchment paper rounds with tabs for this exact purpose.
- This recipe is very forgiving, so don't stress if your apricots aren't just ripe or are a little overripe.
- Use peaches if you don't like apricots or if their season has passed. Ripe peaches work well for a substitute in most apricot dishes.
- Brush the top of the baked cake with apricot preserves for added sweetness. You can also sprinkle this traditional German cake with confectioner's sugar for a classic presentation.
- Store the cake in the refrigerator and take it out 30 minutes before serving, allowing it to come to room temperature.