German Apricot Cake Recipe
German Apricot Cake, also known as Aprikosenkuchen, has a lightly leavened cake base with a moist and tender texture and a sweet fruit topping. Prep time is only about 20 minutes, and it only takes about 40 minutes to cook so you can have this beautiful cake on your table in about an hour.
As the name implies, the German apricot cake was invented by the Germans. It is a mildly sweet dessert that can be served as a coffee cake or as a snack anytime. You can make it as fancy as you want using special almond slivers, caramelized apricots, and toasted coconut or just mix it all up and make it a fruity cake with apricot glaze. However you make it, you know it will be delicious.
For our German apricot cake recipe, all you need are a few ingredients including coconut, apricots, and buttermilk along with almond and vanilla extracts, lemon zest, and basic baking items. If you have the apricots, buttermilk, and coconut, you can toss this together with some eggs, flour, butter, sugar, and baking powder.
Ingredients needed:
To make this German apricot cake recipe, all you need are the ingredients listed here. Then, scroll down to our handy recipe card for complete instructions and precise measurements.
Cake ingredients:
- Apricots: Pitted and halved.
- Buttermilk: At room temperature.
- Shredded coconut
- Large eggs: At room temperature.
- All-purpose flour
- Butter: Softened to room temperature.
- White granulated sugar
- Vanilla extract
- Almond extract
- Lemon zest
- Baking powder
- Salt
- Sliced almonds: Optional.
Apricot glaze ingredients:
- Chopped apricots
- White granulated sugar
- Water
How to make German apricot cake from scratch?
- Preheat and prepare: First, grease a springform baking pan with baking spray, preheat the oven to 375 degrees F, and place the oven rack in the middle position.
- Mix it up: Then, use a stand mixer to beat the sugar, butter, lemon zest, almond extract, vanilla extract, and salt. Add one egg at a time, beating between each addition.
- Combine flour and baking powder: Then add the flour and the baking powder before pouring in the buttermilk. Beat until it is just combined and stir in the shredded coconut.
- Add the apricots to the mixture: Now, pour the cake batter into your pan and spread evenly. Place apricot halves on top with the cut side down.
- Bake your cake: Next, bake the cake for 35 minutes in your preheated oven or until a toothpick comes out of the middle of the cake clean.
- Let it cool: Last, remove the cake and loosen the springform ring to keep the cake from sticking as it cools. Sprinkle almond slices on top.
- Glaze and serve: Finally, brush the finished cake with apricot glaze. Add some almond slices and allow it to cool completely before serving.
To make the apricot glaze:
- Heat to boiling: Heat the water, sugar, and apricots in a small pot on medium until it boils.
- Let it simmer: Then, reduce heat and simmer for seven to nine minutes, stirring the apricots to make a puree.
- Strain and glaze: Now, strain and use the liquid to glaze the cake. Use two or three coats and let it cool before serving.
Recipe variations:
- Fresh peaches: Instead of apricot cake, you could also use peaches to make a peach cake.
- Vanilla sugar: You can use vanilla sugar instead of vanilla extract.
- Sour cream: Add a 1/4 cup of sour cream to make your German apricot cake extra rich.
- Cake flour: You can use cake flour instead of regular flour.
- Other flour: Likewise, feel free to use a different type of flour like almond, rice, or buckwheat.
- Add chips: If you like chocolate, add a cup of chocolate chips to the mix.
- Different nuts: You can also use different kinds of nuts. Try chopped pecans or walnuts.
How to serve:
This easy German apricot cake recipe is ready in about an hour and is fancy enough to be used for a celebration or dinner party. You can also enjoy a slice of apricot cake for breakfast or a snack. Try one of these awesome ideas or share some of your own in the comments section.
- Sprinkle some powdered sugar on top for extra sweetness. But not too much. You do not want it to be overly sweet.
- Enjoy your cake with a mug of coffee or hot cocoa.
- You could also top this delicious apricot cake with whipped cream. Try our rich and delicious homemade whipped cream.
- A slice of German apricot cake and a small bowl of ice cream make the perfect combination. We have some great recipes for ice cream like this Oreo ice cream with only three ingredients.
- You can serve the puree and solids from the glaze with the cake or use it to make apricot jam or preserves.
- This yummy cake would also be mouthwatering topped with caramel sauce. Our recipe for thick and rich caramel sauce is easy and delicious.
- You will find that this makes the perfect dessert for any meal from burgers and fries to steak and potatoes.
Frequently asked questions
What is a springform pan?
A springform baking pan is commonly used in making cheesecake, coffee cakes, and many European cakes. It has two pieces that include a removable bottom and sides. The sides of the pan are held together by an interlocking band that lets the sides expand and release the bottom of the pan. This is great for removing delicate baked goods while they are still warm.
What can I use instead of a springform pan?
If you do not have a springform pan, you can use any kind of pan with parchment paper strips. You can put the strips in the bottom of the pan and let some hang out so you can lift the cake out easily. They also sell parchment paper rounds with tabs just for this reason.
What is the difference between American and German baking powder?
American baking powder has two stages. They call it double-acting. The first activation happens when you are mixing the ingredients. Then another stage happens when the cake is baking. Single-acting baking powder only has the first stage. That means cakes made with American baking powder are airier and will rise higher. If you only have the German variety, you can add 1/4 teaspoon of baking soda to help with the lift.
How can I pick fresh apricots?
Sometimes picking fresh fruit can be a mystery. But it should be easy to pick ripe apricots at your grocery store or farmers’ market. You just have to know what you are looking for. First, know when the apricot season is in your area. It is usually from May to August. That will help you know whether to look for your fruit in the produce, canned goods, or frozen section.
Of course, for the best apricot flavor, you want to use the freshest you can find. You want to choose apricots that are firm but plump with a deep yellow/orange color. Do not choose any that are yellow or greenish-yellow. You also want to stay away from those with bruises, cuts, and shriveled skin.
What are the nutrition facts in this recipe?
Each delicious slice of German apricot cake has 323 calories, 45 carbs, 14 grams of fat, 8 grams of saturated fat, and 1 gram trans fat. It also has 177 mg sodium, 100 mg cholesterol, and 24 mg sugar. You will also get 8 grams of protein, 310 mg potassium, 2 grams fiber, 1,500 units of vitamin A, 7 mg vitamin C, 75 mg calcium, and 2 mg iron.
More fruit cakes to try:
How to store leftovers:
- Store: You can store your leftover German apricot cake in an airtight container in the fridge for three to four days.
- Freeze: If you cannot finish your apricot cake in a few days, wrap it in plastic wrap, put it in a freezer bag or another freezer-safe container, and it can be frozen for up to three months.
- Thaw: Thaw out your frozen leftovers the night before you plan to serve.
Baking tips:
- If you do not have a stand mixer, you can use an electric hand mixer and a large bowl.
- The beautiful apricots at the top of this cake are important to the presentation as well as the taste.
- Try to use soft and sweet apricots to make this cake. Firmer apricots will work too but the bitterness and sour flavor will be amplified when cooking.
- If you cannot find fresh apricots, you can use canned or frozen apricots.
- Looking for another dessert cuisine to try? We have all sorts of delicious recipes on our food blog.
- If the cake turned out too thick, add a little bit of milk or apricot juice.
- Do not overmix the batter or it will make too much gluten and give the dough a tough texture.
- You can substitute the springform pan for something else and use parchment paper strips. But baking times may vary depending on what size and type of pan you use.
- This German apricot cake posted on our website was made by carefully measuring each ingredient to give it the most delicious flavor and appealing texture.
German Apricot Cake
Ingredients
Cake:
- 1/2 cup unsalted butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon lemon zest optional
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup buttermilk
- 1/2 cup shredded coconut unsweetened
- 1 lb apricots about 12-14 small apricots - halved and pitted
- Slivered almonds for garnish
Apricot glaze:
- 1/4 lb apricots pitted and chopped
- 4 tablespoons sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract optional
Instructions
Apricot Glaze:
- Combine the glaze ingredients in a small pot over medium heat. Bring to a boil, then reduce heat to low.
- Simmer for about 10 minutes, crushing and stirring until the mixture is reduced to a soft puree.
- Strain the liquid into a small bowl, you will use it for glazing the cake. You can brush two or three coats over the cake. Set it aside until ready to use.
- The remaining solids can be used as jam.
Cake:
- Preheat oven to 375°F. Place a rack in the center of the oven.
- Grease a 9-inch springform pan and set it aside.
- Using a stand or electric hand mixer, in a large bowl, beat the butter, sugar, vanilla, almond extract, lemon zest, and salt, until creamy.
- After that, add the eggs one at a time and continue to mix, make sure to scrape the sides and bottom of the bowl a few times.
- Next, little by little add the flour and the baking powder. Add the buttermilk and beat until the batter is just combined. Using a rubber spatula, fold in the shredded coconut.
- Transfer the batter to the prepared pan and level the top with a spatula.
- Arrange the apricot halves, cut side down on top of the cake, pressing them VERY slightly - if you press too hard they will sink into the cake.
- Bake for 35-40 minutes, or until a cake tester comes out of the center of the cake clean.
- Remove the cake from the oven, place it on a wire rack, and let it cool for 10 minutes. After that, run a knife around the sides of the cake and loosen the springform wall. Sprinkle the top with sliced almonds.
- Brush the top of the cake with the apricot glaze. Sprinkle with slivered almond on top. Allow the cake to cool and serve with apricot jam on the side.
Nutrition
