Apricot butter cake

Apricot butter cake

  • 1
  • 2
  • 3
  • 4
  • 5
(14 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
Save to My Good Food
Please sign in or register to save recipes.


  • 150ml milk



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

  • 1 tsp vanilla extract
  • 300g caster sugar
  • 3 eggs



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

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp light muscovado sugar
  • 3 rounded tbsp toasted flaked almonds


    arr-mund or al-mund

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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Mar, 2020
Yummy cake! Reduced the sugar to 200g. Only had 150g of dried apricots & some mixed nuts for the topping. Baked for 1 hr 40 mins on 140 degrees. Rest in the tin for 20 mins before taking it out. Will definitely bake this again.
12th Jul, 2016
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!
26th Aug, 2014
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
1st Sep, 2013
Lovely recipe - really light and still moist the next day.
Nico_cook's picture
21st Aug, 2013
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).
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
2nd Sep, 2012
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.....
16th Oct, 2011
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.
20th Aug, 2011
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
19th Aug, 2011
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.


20th Oct, 2013
Could I do this with dried apricots (or partially rehydrated ones)? I need to use some up.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?