Almond Apricot Cake

This German Almond Apricot Cake, or Aprikosenkuchen, is soft, buttery, and filled with the sweet-tart flavour of fresh apricots in every bite. Finished with a glossy apricot glaze and sliced almonds, it’s an elegant yet simple dessert.

German baking recipes are glorious. From chewy salty Pretzels to apple strudel, to delicate Linzer Cookies and all the cakes and treats in between. It must be something about the cozy weather as German cuisine contains some of the best comfort food worldwide.

Almond Apricot Cake

Aprikosenkuchen. The name says it all in practical German fashion. ‘Aprikose n kuchen’ literally translates to ‘apricots in cake’. It couldn’t be any simpler, or delicious. In fact, the most difficult thing about this cake recipe is waiting for apricot season to arrive.

Not just any apricot will do… once picked apricots tend to soften and bruise quickly if not handled properly. Choose only the best somewhat firm and fragrant apricots and bring them home perched on a pillow. I promise, it’s worth the effort.

I love how the apricot halves sink partially in the batter as the cake bakes. The smell is incredible and the best part is finding one of those beauties with your fork. From the buttery crumb to the sweet tart apricots and nutty almond flavour and the final apricot glaze, this is one dreamy snacking cake.

This isn’t meant to be a light and fluffy cake. It’s toothsome and substantial, with a tender crumb and loads of almond and apricot flavour. One forkful and you’ll already be planning a second slice.

Ingredients for Almond Apricot Cake

For this recipe you’ll need a 9-inch springform baking pan, parchment paper, a mixing bowl, measuring cups and spoons, a hand mixer, a silicon spatula, a cooling rack, and a pastry brush.

• Salted Butter
• Granulated Sugar
• Orange
• Eggs
• Vanilla Extract
• Almond Extract
• All Purpose Flour
• Baking Powder
• Salt
• Milk
• Apricots
• Apricot Preserves
• Water
• Sliced Almonds

Use softened salted butter for this recipe, unless you are watching your sodium intake. You can omit the added salt, if needed. Use large room temperature eggs. If you forget to take them out of the fridge, simply place them in a bowl of hot water for 5 minutes. 

I like using orange zest in this cake recipe, but you can also make it with lemon zest. Be sure to use high quality Vanilla and Almond extracts for best flavour results.

Since there are no acidic ingredients in this recipe, you only need baking powder. However, if you feel like using buttermilk in place of the milk, add a half teaspoon baking soda and use the posted amount of baking powder.

How to Make Almond Apricot Cake

Begin this cake recipe by preheating your oven to 375 F. Next, line a 9-inch cake pan or springform pan with parchment paper then spray with baking spray.

Combine the wet ingredients in a large mixing bowl, using a hand mixer to cream the butter, sugar, and orange zest together until light and fluffy, about 2-3 minutes time.

Next, add the eggs, vanilla extract and almond extract. Mix wet ingredients together until well combined. Add the flour and sprinkle the baking powder and salt over top. Mix until halfway combined then add the milk and mix until just combined. Do not overmix.

Pour the batter evenly into the prepared baking dish and top with the apricots cut side facing upward. Don’t press them in much, as they’ll sink into the batter as it bakes.

Bake for 35-40 minutes or until an inserted toothpick comes out clean. Add cook time in 5 minute increments if it looks like it needs more time.

Remove from the oven to cool in the pan for 5 minutes. Run a knife around or gently open the springform pan and remove to a cooling rack (make sure its apricot side up on the cooling rack) to finish cooling.

Make the glaze by whisking together the apricot preserves and warm water until combined. Brush over the top of the cake generously and sprinkle with almonds. Serve warm or at room temperature with a scoop of vanilla ice cream or top with whipped cream, if desired.

Recipe Tips and Tricks

• Choose firm but ripe apricots. They will hold their shape best.
• Using baking spray (or greasing with butter) and flour instead of regular non-stick spray works best in this recipe.
• Sprinkle the baking powder over the dry ingredients. If you accidently drop it in a clump, try to mix it around in the flour at the top of the bowl instead of just mixing it with the wet ingredients. You don’t need to mix the dry ingredients separately for this cake if you make sure the baking powder is sprinkled around on top of the flour. 

Cake Storage

Store leftover cake in an airtight container on the counter for up to 3 days or in the fridge for up to 4-5 days.  Freeze leftovers for up to 3 months and thaw in the fridge overnight.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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