This soft and sweet Apricot Butter Cake is baked to a moist perfection and topped with soft, fresh or canned apricot halves that have been coated with a sweet and crunchy, sugar-crusted, almond topping providing your creation with a range of textures that work perfectly together.
This recipe can be enjoyed either warm or cold, however ensure enough time for cooling before removing from the cake tin. If you remove your cake too early, it may collapse.
To make Apricot Butter Cake, you will need the following ingredients:
Preheat the oven to 160 °C/140 °C fan/gas 3 and grease a 23-cm deep cake tin with butter and line with parchment paper.
Mix the 25g melted butter, muscovado sugar and toasted almond together, until combined and layer over the base of the cake tin.
In a bowl, stir the milk and vanilla together until mixed.
In a separate, large bowl, whisk the eggs and sugar together for about 5 minutes until thick and pale and large peaks form.
Add one third of the flour to the egg mixture and mix well to combine. Alternate with one third of the milk mixture and repeat the mixing process until all ingredients have been used to create the cake batter.
Slowly stir in the 200g melted butter.
Remove the stone pits from the apricots and slide in a half. Place the cut-side down in the base of the tin over the toasted almond topping.
Pour the cake batter over the apricots and place the whole cake in the oven. Bake for 1 hour-1 hour 15 minutes until the cake is set and firm.
Remove the baked cake and allow to cool in the cake tin for 20 minutes before removing and peeling off the parchment paper.
Serve warm or cold.
Try this Apricot Butter Cake in your own home. It’s sweet and crunchy and just the simple recipe you’ve been looking for. The toasted, sugar coated almond flakes also give this cake an impressive touch that will make your cake look world-class! Let us know your thoughts and tag #cookmerecipes in your posts!
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