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Soft, fluffy, and full of apricots, this sunny cake is a delightful summer treat. Made with sour cream for extra tenderness, it’s perfect for apricot season and ready in under an hour. Whether served with tea or as a sweet brunch centerpiece, this easy apricot cake brings all the cozy vibes of homemade baking. The batter is smooth and soft, topped with fresh apricots and optionally sprinkled with sugar and almond flakes for a beautiful...
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Whisk eggs and sugar until fluffy.
Add sour cream, melted butter, flour, baking powder, salt, and vanilla.
Mix everything until smooth and lump-free. The batter should be soft but not too thick.
Grease your baking dish with butter and dust with flour.
Pour the batter into the dish.
Add sliced or halved apricots on top, gently pressing them in.
Sprinkle with sugar and, if desired, almond flakes.
Bake in a preheated oven at 175°C (350°F) for 40–45 minutes.
Check with a toothpick; it should come out clean when the cake is done.
Use ripe apricots for the best flavor and texture.
If you prefer a sweeter cake, sprinkle extra sugar on top before baking.
For added crunch, top with sliced almonds before baking.
Let the cake cool slightly before slicing to ensure clean cuts.
Can I use canned apricots?
Yes, you can use canned apricots, but make sure to drain them well before adding to the batter.
Can I substitute sour cream?
You can use plain yogurt or buttermilk as a substitute for sour cream.
How do I know the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute.
What other fruits can I use?
You can substitute apricots with peaches, plums, or nectarines for a similar flavor profile.
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