Apricot Cake Recipe

Ever wondered what sunshine tastes like? Let me introduce you to the ultimate homestyle apricot cake that will make your taste buds do a happy dance!

Uncover the charming mixture of tart and sweet in my apricot cake recipe. With its opulent mix of dried apricots and unsalted butter rendered soft, this cake achieves the moisture necessary to give flavor and texture.

I adore how the buttermilk introduces a punch of tang, while the chopped nuts lend a satisfyingly crunchy element.

Apricot Cake Recipe Ingredients

• Dried Apricots: Rich in fiber, adding natural sweetness and a chewy texture.
• All-Purpose Flour: Provides structure, contributing carbohydrates to the cake.
• Butter: Adds rich flavor, moisture, and a tender crumb.
• Granulated Sugar: Sweetens the cake and aids in browning.
• Eggs: Offer binding, structure, and a source of protein.
• Buttermilk: Adds tanginess, activating baking soda for leavening.
• Nuts (Optional): Provide a crunchy texture, healthy fats, and protein.

Apricot Cake Recipe Ingredient Quantities

• 1 cup dried apricots, chopped
• 1/2 cup boiling water
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chopped nuts (optional, such as walnuts or pecans)

How to Make this Apricot Cake Recipe

1. Set your oven to 350°F (175°C) to get it ready. Either use shortening and flour or baking spray to prepare a 9-inch round cake pan, or line the pan with parchment paper.

2. Put the dried apricots, chopped, into a small bowl, and pour over them the boiling water. Let them drink it in and plump up for about 10 minutes; then drain and set aside.

3. Combine in a medium bowl the flour, baking powder, baking soda, and salt. Whisk them together. Set them aside.

4. In a big bowl, use a hand mixer to cream the soft butter and the granulated sugar together until light and fluffy. This will take about 3 minutes. You can also use an electric mixer, set on medium speed.

5. One at a time, add the eggs to the mixture of butter and sugar, beating well after each addition. Stir in the vanilla extract. Wine adds a lovely extra layer of flavor to baked goods. You can use any variety you like, but I often use red wine for its depth.

6. Slowly incorporate the flour mixture into the butter mixture, adding it in three portions and alternating with the buttermilk. Remember to start and finish with the flour mixture. Mix until you achieve a consistency that is just combined.

7. Carefully incorporate the soaked apricots and, if you are using them, chopped nuts into the batter until they are evenly distributed.

8. Empty the batter into the cake pan you’re using and spread it evenly, so it has a chance to bake nice and flat.

9. Place in an oven that’s been heated and set to 350 degrees Fahrenheit. Allow to bake for 30 to 35 minutes. Begin testing for doneness at 30 minutes by inserting a toothpick into the center of the cake. The cake is done when the toothpick comes out clean.

10. Let the cake chill in the pan for roughly 10 minutes. Then, remove it from the pan so that it can become completely cool and relaxed on a wire rack. Only then is it time to slice and serve.

Apricot Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Small bowl
4. Medium bowl
5. Large bowl
6. Whisk
7. Hand mixer or electric mixer
8. Measuring cups and spoons
9. Spoon or spatula
10. Parchment paper (optional)
11. Wire rack
12. Toothpick

FAQ

• Can I use fresh apricots instead of dried ones?Fresh apricots can be used, but they let off extra moisture that may require you to adjust the baking time.
• What can I use as a substitute for buttermilk?A substitute can be made by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and allowing it to sit for 5 minutes.
• Can I use a different type of nut in the recipe?Indeed, using any nut you fancy, like almonds or hazelnuts, is perfectly fine to match your flavor preferences.
• Is it necessary to use boiling water for the dried apricots?Indeed, immersing the desiccated apricots in bubbling H2O soaks them, softens them, and releases their natural saccharinity.
• Can I make this recipe gluten-free?Substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for structure.
• How should I store the apricot cake?An airtight container at room temperature is the most effective place to store the cake for almost any occasion. But really, you can also store the cake in any container that keeps the air out. These are your two primary options for storing cake, with the next two being less favorable if you want to keep the cake fresh.

Apricot Cake Recipe Substitutions and Variations

1 cup dried apricots, chopped: Substitute with 1 cup dried figs or dried peaches for the same degree of sweetness and a comparable texture.
1/2 cup boiling water: Replace with 1/2 cup orange juice for extra flavor.
1 3/4 cups all-purpose flour; for a more robust texture, use whole wheat flour. 1/2 cup unsweetened cocoa powder; use 2/3 cup cocoa powder for a more intense chocolate flavor.
1/2 cup unsalted butter, softened: For a dairy-free option, substitute with 1/2 cup coconut oil.
1/2 cup buttermilk: Substitute with 1/2 cup plain yogurt or mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, letting it sit for 5 minutes before using.

Pro Tips

1. For extra flavor, consider adding a splash of almond extract along with the vanilla extract. Almond pairs wonderfully with apricots and can enhance the overall taste profile of your cake.

2. Toast the nuts (if using) before incorporating them into the batter. Toasting nuts enhances their flavor and adds a delightful crunch to the cake.

3. If you prefer a more moist cake, consider replacing the 1/2 cup of buttermilk with sour cream or Greek yogurt. This substitution can add tanginess and richness to the cake’s texture.

4. To ensure even distribution and avoid sinking, gently toss the soaked apricots and nuts in a small amount of flour before folding them into the batter.

5. For an attractive presentation and a hint of sweetness, sprinkle a thin layer of turbinado sugar or finely chopped nuts on top of the batter before baking. This will create a delightful crust.