This apricot slice has become my go to when I need something sweet and fast. It feels like a hug you can eat, and it is forgiving when life gets messy. I first found a version of this on a rainy afternoon in Bristol, with Ellie tugging at my apron and Muffin watching like it was the most interesting show on earth. That memory is part of why I keep coming back to it.
And get this, it is an easy apricot cake bar you can whip up with stuff probably already in your pantry, no fancy gadgets required. The base comes out soft and buttery, the apricots bring a bright tartness, and the coconut on top toasts up crunchy. The sour cream in the batter is my secret weapon. It stops the slice from turning into a dry brick by day two.
I like recipes that forgive a bit of haste. This one bakes golden, with a crumb that is moist enough for morning tea and sturdy enough to wrap for a picnic. Trust me.
Preheat the oven to 350 °F. Lightly grease a 7 x 11-inch baking pan and line with parchment paper. Lightly grease the paper too.
Using an electric mixer, cream together 125 grams unsalted butter and 1 cup sugar until light and fluffy, about 3 minutes.
Beat in 1 teaspoon vanilla extract.
Add 2 eggs, one at a time, beating well after each addition.
Fold in 1 ½ cups self-rising flour and ½ cup sour cream alternately into the creamed mixture, starting and ending with the flour.
Spoon the batter into the prepared pan and smooth the top.
Bake the base for 15 minutes.
In the meantime, toss 8 halved apricots with 1 tablespoon lemon juice and the remaining 2 tablespoons caster sugar in a bowl.
Remove the base from the oven and arrange the apricot halves cut-side up over the partially cooked base. Sprinkle with ⅓ cup coconut flakes.
Bake for another 20-25 minutes or until a skewer comes out clean.
Remove from the oven and cool in the pan for 5 minutes, before removing to a wire cooling rack to cool completely.
Dust with confectioners’ sugar, then cut into squares and serve.
Preheat the oven to 350 degrees Fahrenheit. Use a 7 by 11 inch baking pan. Line it with parchment paper and give the paper a light grease so the slice pulls away cleanly.
For mixing, an electric mixer makes creaming the butter and sugar quick, but a wooden spoon works in a pinch. You will also want a sifter for the flour, a medium bowl for tossing the apricots with lemon juice and sugar, a sharp knife to halve the fruit, a skewer to test doneness, and a wire rack for cooling. A spatula helps smooth the batter and a simple sieve does fine for dusting confectioners sugar at the end.
Beat the butter and sugar until light and fluffy, about 3 minutes if you are using an electric mixer. That little wait makes the crumb lighter. Alternate adding the self rising flour and the sour cream, starting and ending with flour. This keeps the batter from getting overworked and chewy.
Toss the halved apricots with lemon juice and a bit of caster sugar before you put them on top. The lemon wakes up the fruit and the sugar helps it caramelize in the oven, giving nice jammy pockets. Sprinkle coconut flakes on top so they toast and add a bit of crunch.
Part bake the base for about 15 minutes, then add the fruit and coconut and return to the oven. That way the bottom sets so you do not end up with a soggy base. Cool in the pan briefly, then transfer to a rack so steam can escape and the slice sets properly.
Oh, and if you are into australian slice recipe styles, this one nods to those traditions but I make it faster and easier. I once skipped the partial bake and learned patience pays off. Actually, scratch that.
Swap the coconut flakes for almond flakes for a subtle nutty crunch. It gives the slice a slightly more grown up feel, similar to grabbing a biscuit and a cup of tea.
Mix in halved raspberries or blueberries with the apricots for extra colour and tang. It will be juicier and more jammy, so you may need an extra few minutes in the oven.
When cool, drizzle melted chocolate over the top for a simple yet very effective upgrade. The chocolate brings depth and makes the bars vanish fast at parties.
For what to do with ripe apricots, this is a winner, transforming them into a simple fruit slice that feels homemade and heartfelt. It is especially handy for baking with fresh apricots when you have extras, turning it into a morning tea cake with broader appeal.
Cut into squares and dust with confectioners sugar. Serve with tea or coffee, or add a scoop of vanilla ice cream for an easy dessert. It is portable too, so wrap pieces in parchment for picnics or pack kid sized portions for lunchboxes.
For a slightly savoury contrast, try this alongside a cheese board. The fruit sweetness plays nicely with sharp cheddar or a creamy brie. Or keep it simple with yogurt and fresh berries for brunch.
Yes. Canned apricots work if you drain them well first so they do not add too much liquid. Fresh are my preference, but canned can save the day in winter.
Store in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture. Freeze wrapped tightly and thaw overnight if you need to keep it longer.
If the batter looks stiff, stir in a splash more sour cream to loosen it. It will make the final slice more tender and avoid a dry result.
Swap to a gluten free self rising flour blend and the recipe adapts well. I made this for a friend with sensitivities and it still felt like the same comforting bar.
Reduce the caster sugar by a quarter cup and use very ripe apricots for natural sweetness. That keeps the flavour bright without being cloying.
And if you are pondering sour cream coffee cake with apricots, this pairs beautifully with espresso, the bitterness enhancing the subtle tang.
For baking with fresh apricots, choose ripe but firm fruit so they hold their shape and do not turn mushy. Tossing them in lemon juice keeps the colour bright and lifts the flavour.
Easy to make, this Apricot Slice makes a great summer treat for the whole family! Like this recipe? Let us know! Share it with friends on Instagram and don’t forget to tag us @cookmerecipes. We love seeing what you’ve made!
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