Simple Apricot Cake in the Oven
Made from simple, accessible ingredients - light and airy! This easy apricot cake baked in the oven is quick to prepare and uses ingredients you likely already have. You can use fresh or frozen fruit. The dough is soft, sponge-like, with a buttery flavor.
Updated : 04 November, 2025
Easy
About 30 min.
Ingredients
400 grams
Apricot
250 grams
Wheat flour
200 grams
Sugar
120 grams
Butter
3
Eggs
1 teaspoon
Baking powder
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The butter should be at room temperature, so take it out of the fridge in advance. Use high-quality flour. Choose large eggs; if they’re small, add one extra. Preheat the oven to 180°C (350°F) about 15-30 minutes before baking.
Step 2
Wash and dry the apricots. Cut them in half and remove the pits. Choose ripe but firm fruits so they keep their shape while baking.
Step 3
Beat the softened butter with sugar until fluffy.
Step 4
Add the eggs one at a time, beating the mixture until smooth and airy after each addition. Properly whipped eggs will help the cake rise beautifully in the oven.
Step 5
Gradually add sifted flour mixed with salt and baking powder. Mix on low speed or gently fold with a spatula. Add the flour in portions - you might need slightly more or less depending on consistency. I used about 230 g (1¾ cups) of flour.
Step 6
The batter should be thick but not stiff, just firm enough to hold the apricot halves on top without them sinking.
Step 7
Line a 20-22 cm (8-9 inch) round baking pan with parchment paper, grease with butter, and dust with flour. Spread the batter evenly in the pan.
Step 8
Arrange the apricot halves cut side up on top of the batter. They should rest on the surface, not sink in. Optionally, sprinkle with a little sugar.
Step 9
Bake in the preheated oven at 180°C (350°F) for about 50 minutes. Do not open the oven for the first 25-30 minutes, or the cake may collapse. Baking time depends on your oven, the pan, and the cake’s thickness. A solid (not ring) pan is best, as the sponge batter is runny before baking.
Step 10
If the top browns too quickly while the inside is still wet, cover it loosely with parchment or foil and continue baking. Check doneness with a wooden skewer - it should come out dry. Let the finished cake cool in the pan for 10 minutes, then transfer to a plate and slice. Enjoy!