German Apricot Cake

There’s something truly magical about a slice of German Apricot Cake. This cake takes me back to my childhood, where the sweet aroma of fresh apricots filled the kitchen as my grandmother baked. Each summer, when the apricots were at their peak, we’d gather in her cozy kitchen, eagerly waiting for the cake to come out of the oven. It wasn’t just dessert; it was a family tradition, a celebration of the season’s bounty. The combination of moist cake, glistening apricot halves, and the toasted crunch of slivered almonds creates a harmony of flavors that dances on your palate. It’s a cake that brings back memories of laughter, joy, and the simple pleasure of sharing something homemade with loved ones. That’s why I’m excited to share this recipe with you. Trust me, once you try this German Apricot Cake, you’ll understand why it holds a special place in my heart!

Ingredients Required for German Apricot Cake

When it comes to baking a cake, the ingredients play a crucial role in defining the flavor and texture. In this German Apricot Cake, we’re combining a handful of ingredients that work beautifully together. The star of the show is, of course, the apricots, which lend a sweet and tangy flavor to the cake. The butter and sugar create a rich base, while the eggs add moisture and structure. Each ingredient complements the others, resulting in a delightful taste experience.

• 1/2 cup unsalted butter, softened to room temperature – This adds richness and moisture to the cake.
• 2/3 cup granulated sugar – The sweetness balances the tartness of the apricots.
• 1 teaspoon vanilla extract – Enhances the flavor profile of the cake.
• 1/2 teaspoon almond extract – Adds a lovely nutty undertone.
• 1 teaspoon lemon zest, optional – Brightens the flavors.
• 1/4 teaspoon salt – Balances sweetness and enhances flavors.
• 4 large eggs, room temperature – Provides structure and moisture.
• 1 1/2 cups all-purpose flour – Forms the base of the cake.
• 2 teaspoons baking powder – Helps the cake rise and become fluffy.
• 1/4 cup buttermilk – Contributes moisture and a slight tang.
• 1/2 cup shredded coconut, unsweetened – Adds texture and flavor.
• 1 lb apricots, about 12-14 small apricots – halved and pitted – The star ingredient, providing sweetness and juiciness.
• Slivered almonds, for garnish – Adds a crunchy texture on top.
• 1/4 lb apricots, pitted and chopped – Used for the glaze to intensify apricot flavor.
• 4 tablespoons sugar – Sweetens the glaze.
• 1 tablespoon water – Helps dissolve the sugar for the glaze.
• 1/2 teaspoon vanilla extract, optional – Enhances the flavor of the glaze.

Cooking Method for German Apricot Cake

Cooking this German Apricot Cake is a delightful experience filled with aromas of baking cake and simmering apricots. Follow these steps closely to create a masterpiece that not only looks beautiful but also tastes heavenly.

1. Start by combining the glaze ingredients: In a small pot, add the chopped apricots, sugar, and water. Place it over medium heat and bring to a boil. Stir occasionally and let it simmer for about 10 minutes until the mixture reduces to a soft puree. This glaze will add a lovely shine to your cake.
2. Once ready, strain the liquid into a bowl, reserving the solids for later use, perhaps as a jam. Set the glaze aside to cool.
3. Now, preheat your oven to 375°F. Place a rack in the center of the oven for even baking.
4. Grease a 9-inch springform pan with butter or non-stick spray and set it aside. This will ensure easy removal of the cake once baked.
5. In a large mixing bowl, beat the butter, sugar, vanilla extract, almond extract, lemon zest, and salt using a stand or electric hand mixer until creamy and well combined.
6. Next, add the eggs one at a time, mixing well after each addition. Don’t forget to scrape down the sides of the bowl to incorporate everything evenly.
7. Gradually incorporate the flour and baking powder, mixing just until combined. Avoid over-mixing to keep the cake tender.
8. Pour in the buttermilk and mix until the batter is just combined. Using a rubber spatula, gently fold in the shredded coconut.
9. Transfer the batter to the prepared springform pan and level the top with the spatula.
10. Now comes the fun part! Arrange the apricot halves cut side down on top of the cake. Press them slightly into the batter, but be careful not to push them too deep, or they’ll sink.
11. Bake the cake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
12. Once baked, remove the cake from the oven and let it cool on a wire rack for about 10 minutes. Run a knife around the edges and loosen the springform wall.
13. To finish, sprinkle the top with slivered almonds and brush the apricot glaze over the warm cake. Allow it to cool completely before serving. You can serve it with the reserved apricot jam on the side for an extra touch of sweetness.

Expert Tips about German Apricot Cake

Creating the perfect German Apricot Cake involves attention to detail and a few expert tips to ensure it turns out beautifully every time. Here are some insights I’ve gathered over the years.

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This helps in achieving a smooth batter.
• Don’t Overmix: When incorporating the dry ingredients, mix until just combined to avoid a dense cake.
• Use a Springform Pan: A springform pan makes it easy to remove the cake without damaging its shape.
• Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
• Garnish Thoughtfully: Adding slivered almonds not only enhances the look but also adds a delightful crunch to the cake.
• Serve with Jam: Pair the cake with apricot jam for an extra layer of flavor that complements the cake perfectly.

Serving Suggestions

When it comes to serving your German Apricot Cake, the options are endless! Here are some delicious ideas.

• Tea Time Treat: Serve slices alongside a hot cup of tea for a delightful afternoon snack.
• Summer Gatherings: Make it a centerpiece for your summer picnics or BBQs; it’s a hit among guests!
• With Ice Cream: Top the cake with a scoop of vanilla ice cream for a decadent dessert that pairs beautifully with the apricots.
• Brunch Delight: Present it at brunch with fresh fruits and yogurt for a light and refreshing meal.
• Storage Tips: Store leftovers in an airtight container; it stays fresh for a few days but tastes best when enjoyed soon after baking.

FAQ

Conclusion

The German Apricot Cake is a slice of summer perfection that combines fresh apricots with a moist, tender cake. It’s an easy recipe that will impress your guests and create lasting memories. I encourage you to give this recipe a try and bring the taste of summer into your home!

German Apricot Cake

The ultimate summer dessert, this German Apricot Cake is filled with fresh apricot flavor and topped with a sweet glaze that will leave everyone craving more. It's easy to make and perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Desserts

Cuisine: German

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup unsalted butter softened to room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 1 teaspoon lemon zest optional
• 1/4 teaspoon salt
• 4 large eggs room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup buttermilk
• 1/2 cup shredded coconut unsweetened
• 1 lb apricots about 12-14 small apricots - halved and pitted
• 1/4 lb apricots pitted and chopped
• 4 tablespoons sugar
• 1 tablespoon water
• 1/2 teaspoon vanilla extract optional

Equipment

• Saucepan
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon

Method

 

1. Combine the glaze ingredients in a small pot over medium heat. Bring to a boil, then reduce heat to low. Simmer for about 10 minutes, crushing and stirring until the mixture is reduced to a soft puree. Strain the liquid into a small bowl, you will use it for glazing the cake. You can brush two or three coats over the cake. Set it aside until ready to use. The remaining solids can be used as jam.
2. Preheat oven to 375°F. Place a rack in the center of the oven. Grease a 9-inch springform pan and set it aside.
3. Using a stand or electric hand mixer, in a large bowl, beat the butter, sugar, vanilla extract, almond extract, lemon zest, and salt, until creamy.
4. After that, add the eggs one at a time and continue to mix, making sure to scrape the sides and bottom of the bowl a few times.
5. Next, little by little add the flour and the baking powder. Add the buttermilk and beat until the batter is just combined. Using a rubber spatula, fold in the shredded coconut.
6. Transfer the batter to the prepared pan and level the top with a spatula. Arrange the apricot halves, cut side down on top of the cake, pressing them VERY slightly - if you press too hard they will sink into the cake.
7. Bake for 35-40 minutes, or until a cake tester comes out of the center of the cake clean.
8. Remove the cake from the oven, place it on a wire rack, and let it cool for 10 minutes. After that, run a knife around the sides of the cake and loosen the springform wall. Sprinkle the top with sliced almonds.
9. Brush the top of the cake with the apricot glaze. Sprinkle with slivered almonds on top. Allow the cake to cool and serve with apricot jam on the side.

Notes

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze slices of this cake for up to three months. Just make sure they are well-wrapped!
• Variations: Try adding other fruits like peaches or berries for a twist on the classic recipe.
• Different Nuts: Swap slivered almonds with walnuts or pecans for a different texture and flavor.
• Serving Warm: This cake is delightful served warm with a scoop of vanilla ice cream.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!