Some recipes earn a permanent place in the recipe box, and Aprikosenkuchen ~ German Apricot Cake is the kind I happily return to. It feels festive enough for company and just as welcome on an ordinary afternoon. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 1 lb. Apricots halved and stone removed
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 tsp. Vanilla (I use 1/4 tsp. Vanilla powder)
- 1 tsp. Almond extract
- 1 tsp. Lemon zest
- 1/4 tsp. Salt
- 4 lg. eggs
- 5 cups flour
- 2 tsp. Baking powder
- 1/4 cup yogurt
Apricot glaze
- 2 tbs. Apricot jam
- 1 tbs water
Instructions
- Ripe apricots are in season and what better way to celebrate this magnificent fruit (that has a very short life span ) than this cake that comes to us from Germany 🇩🇪 with a sponge almost dense like texture which is perfect on its own, but oh my!! It shines as a backdrop for this beautiful orange fruit with a hint of almond extract and topped with sliced almonds. Hurry and make it before the season is over.
- Heat together on top of the stove and if you have any bits make sure and process to have a smooth glaze.
- Preheat oven to 375 F.
- Butter a 9 inch cake pan, line the bottom with parchment paper.
- Using a standing mixer cream 1/2 cup of butter with 2/3 cup of sugar, 1 teaspoon of vanilla, almond extract, salt and 1 teaspoon of lemon zest.
- Find the rest of the recipe in the comments below.
- ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️.