Apricot butter cake

Apricot butter cake

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(12 ratings)

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


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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  • 150ml milk



    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



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

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



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

  • 350g ripe apricot



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

For the topping

  • 25g butter, melted



    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


    arr-mund or al-mund

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

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  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 (13)

claurah's picture

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's picture

Lovely recipe - really light and still moist the next day.

Nico_cook's picture

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's picture

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's picture

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's picture

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's picture

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

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's picture

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.

hollywoozle's picture

I made this with plums as had a lot of homegrown ones to use up. I make a lot of cakes but this was REALLY delicious. It's a heavy cake (well, with 'butter cake' in the title, you expect something that feels bad for you!) but so yummy. It wasn't actually too sweet - the fruit added a slight tartness and the flaked almonds were a lovely contrasting texture. I will also try this with greengages.

nelle952's picture

I also used tinned apricots coz frankly feeling a little lazy:). I used one tin of apricot halves and retained the syrup. Took a bit longer coz I only had a 20cm tin so its a deeper cake, was worried about edges being a bit dry so poured a little of syrup over it....delicious nom nom nom

esthersnook's picture

Really delicious!! Instead of apricots I used Greengages and it was lovely - next time I might try adding orange zest to the batter and use rhubarb instead of apricots...

mimi204's picture

Delicious! I have to admit that the apricots I bought for this dessert got eaten and so i used tinned apricots and it turned out brilliantly and no doubt reduced the prep time (would have had to peel the apricots as well!) My springform tin is very sturdy and with just lining the base and sides nothing leaked. Served this with vanilla ice cream and can see this served in the winter with custard. Will attempt this with fresh apricots and perhaps other summer fruits.

Questions (1)

knittylisa's picture

Could I do this with dried apricots (or partially rehydrated ones)? I need to use some up.

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