Preheat your oven to 180°C (350°F).
Line a 20 cm cake form with parchment paper.
Apricot Cake
None
Easy
55 min
Spiciness
None
Difficulty
Easy
Time
55 min
Preparation
10 min
Cooking
45 min
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Translated
A soft and tender summer cake made with juicy fresh apricots. Finished with a sweet, aromatic dusting of brown sugar and cinnamon that caramelizes beautifully as it bakes.
None
Easy
55 min
Spiciness
None
Difficulty
Easy
Time
55 min
Preparation
10 min
Cooking
45 min
Allergens
Vegetarian
Pescatarian
2,310KCAL
8 Portions · 997 g
Protein
53 g
Carbohydrates
294 g
Fat
96 g
Fiber
19 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
g
- Eggs
3
- Caster Sugar
80 grams
- Bourbon Vanilla Extract
5 milliliters
- Yogurt
180 grams
- Salt
1 pinch
- Sunflower Oil
80 milliliters
- Flour
210 grams
- Baking Powder
7 grams
- Fresh Apricots
500 grams
- Brown Sugar
1 tablespoon
- Ground Cinnamon
½ teaspoon
Wash 500 g fresh apricots.
Pit the apricots.
Cut the apricots into bite-sized pieces.
Whisk together 3 eggs and 80 g caster sugar in a mixing bowl.
Add 5 ml bourbon vanilla extract, 180 g yogurt, and 80 ml sunflower oil to the eggs and sugar mixture.
Mix well to combine.
Add 210 g flour, 7 g baking powder, and a pinch of salt to the wet ingredients.
Whisk until a thick, smooth batter forms.
Add the prepared apricot pieces to the bowl.
Gently fold the apricot pieces into the dough mixture.
Transfer the cake mixture into the parchment-lined 20 cm cake form.
Spread the cake mixture evenly.
In a small dish, mix 1 tbsp brown sugar with 0.5 tsp ground cinnamon.
Sprinkle the sugar-cinnamon mix evenly across the top of the cake batter.
Bake in the preheated oven for 40 to 45 minutes until golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving.
None
Easy
55 min
Spiciness
None
Difficulty
Easy
Time
55 min
Preparation
10 min
Cooking
45 min
Allergens
Vegetarian
Pescatarian
2,310KCAL
8 Portions · 997 g
Protein
53 g
Carbohydrates
294 g
Fat
96 g
Fiber
19 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
g
- Eggs
3
- Caster Sugar
80 grams
- Bourbon Vanilla Extract
5 milliliters
- Yogurt
180 grams
- Salt
1 pinch
- Sunflower Oil
80 milliliters
- Flour
210 grams
- Baking Powder
7 grams
- Fresh Apricots
500 grams
- Brown Sugar
1 tablespoon
- Ground Cinnamon
½ teaspoon
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