Apricot butter cake

Apricot butter cake

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(13 ratings)

Prep: 30 mins Cook: 1 hr - 1 hr, 15 mins

Easy

Cuts into 10-12 slices
Just the thing when you have a hungry horde coming over

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal410
  • fat20g
  • saturates11g
  • carbs55g
  • sugars33g
  • fibre2g
  • protein6g
  • salt0.57g
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Ingredients

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 300g caster sugar
  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350g self-raising flour
  • 200g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g ripe apricot
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

For the topping

  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp light muscovado sugar
  • 3 rounded tbsp toasted flaked almond
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

Method

  1. Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.

  2. Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades – if the mixture briefly leaves a trail, you are ready to proceed.

  3. Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.

  4. Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.

  5. Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

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Comments, questions and tips

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crmzchan
12th Jul, 2016
3.8
Delicious cake (especially with custard), but took a lot longer to cook than in the instructions... Removed from the oven to cool and turned it out to find the top completely uncooked around the apricots. Solved by 15 minutes under the grill, but I think I will leave it in longer next time - clearly the apricot top takes a lot longer to bake than the centre!
claurah
26th Aug, 2014
5.05
Made the cake yesterday and it is delicious. Took note of other comments which stated it was very sweet so instead of making it with 300g of sugar I used only 200g and it turned out fine. As others have suggested I will try it again with other fruits, think it would taste great with blackberries or a mixture of blackberry and apple
SJDE
1st Sep, 2013
5.05
Lovely recipe - really light and still moist the next day.
Nico_cook
21st Aug, 2013
5.05
Turned out to be really good, moist and fluffy. I used tinned apricots and that was a full success! I will do it again, but maybe will go for another fruit (peach, pineapple, or just apple).
helene
2nd Oct, 2012
I made this without sugar and gluten: 300 gr. glutenfree flour + 4 tsp baking powder 50 gr. ground almonds 130 gr. Tagatesse Beat the egg withes separately
susieone
2nd Sep, 2012
5.05
I made this yesterday and didn't change anything. It took about 20 minutes longer to cook, but that could be because my cake tin is 22cm dia. and I find that I always need to cook for a little longer in my oven anyway. This was really nice and a few pieces went before it had cooled!! It is also lovely with a little cream. I will make this again but I will try to use a 2 egg mixture (with the same quantity of topping) because the recipe, as stated, feeds a horde, and even 2 greedy people cannot be considered a horde!! Off for another slice.....
ellacupcake
16th Oct, 2011
4.05
My cake didn't turn out as nice looking as the photo, in fact the top looked so overly moist that I thought it was undercooked. However, it was delicious served with cream and I'd definitely make it again. I used a spring form tin and had no problem whatsoever with leakage.
Hawie
20th Aug, 2011
5.05
I agree that this is one of the most delicious cakes I have ever made. The only thing is that it doesn't look as beautiful as it might, because you place the apricot halves (and so beautifully arranged, too!) on top of the topping mixture, so they are not visible when you invert. Next time, I shall put the apricots in first, and then pour the topping mixture around them. I found it very difficult to "spread" anyway so this might work better all round. But top marks for flavour!
Kafie's picture
Kafie
19th Aug, 2011
5.05
Lovely, moist cake. Probably better as a pudding as it is certainly heavy, but made it for work and it went down a storm! I agree with HollyWoozle that the fresh apricots gave it a nice tartness in contrast. Going to try it again this weekend but with mixed summer fruits instead.
runnyeyes
7th Aug, 2011
4.05
The recipe worked very well, and produced a cake with a very nice texture...but for me it was too bland. If I make it again I may add some preserved ginger.

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knittylisa
20th Oct, 2013
Could I do this with dried apricots (or partially rehydrated ones)? I need to use some up.
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