Description
Sweet Italian apricot cake celebrates summer’s bounty with ripe fruit nestled in a tender, buttery crumb. Homemade desserts like this connect families through delicious memories and simple culinary traditions you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups fresh apricots, pitted and chopped
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk
- 2 large eggs
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F (175C) and prepare an 8-inch baking pan by greasing and flouring its surface thoroughly.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient mixture.
- In a separate large bowl, cream butter and sugar until the mixture becomes light, airy, and pale in color.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next, then mix in vanilla extract.
- Blend sour cream and milk into the wet ingredients, stirring until the texture becomes smooth and consistent.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to maintain the batter’s airiness and prevent overmixing.
- Delicately fold chopped apricots into the batter, distributing them evenly throughout.
- Transfer the batter to the prepared pan, spreading it uniformly with a spatula to ensure even baking.
- Combine brown sugar and ground cinnamon in a small bowl to create a fragrant topping mixture.
- Sprinkle the cinnamon-sugar blend across the cake’s surface, covering it with a light, even layer.
- Place the cake in the preheated oven and bake for 35-40 minutes, monitoring until a toothpick inserted into the center emerges clean.
- Remove from the oven and let the cake rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the cake to a wire rack, allowing it to cool completely and set its texture.
- Slice and serve the cake at room temperature, optionally accompanied by whipped cream or vanilla ice cream for added indulgence.
Notes
- Choose ripe, fragrant apricots for the most intense flavor and sweetness in your cake.
- Dice apricots into small, uniform pieces to ensure even distribution throughout the batter.
- Substitute Greek yogurt for sour cream to boost protein and create a slightly tangier taste profile.
- Sprinkle extra chopped apricots on top before baking for a more vibrant and rustic presentation.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 291 kcal
- Sugar: 24 g
- Sodium: 188 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 58 mg