This apricot sour cream cake bakes up soft, lofty, and fragrant: a tender buttery batter wraps around juicy apricots, while the fruit’s gentle tartness keeps each bite lively and balanced. It’s a simple, reliable recipe — perfect for a family tea table or an effortless treat when guests arrive.
Ingredients
- All-purpose flour — 220g (7.8 oz)
- Sugar — 130g (4.6 oz)
- Unsalted butter, softened — 120g (4.2 oz)
- Sour cream 20% — 120g (4.2 oz)
- Eggs — 2
- Baking powder — 10g (2 tsp)
- Vanilla sugar — 10g (2 tsp)
- Salt — 0.25 tsp
- Fresh apricots — 500g (1.1 lb)
- Lemon zest (optional) — 1 tsp
- Powdered sugar, for serving — 10g (2 tbsp)
How to Make
- Preheat the oven to 180°C (356°F). Grease a 22 cm (8.7 in) round cake pan with butter and line the bottom with parchment paper.
- Wash the apricots, pat them dry, halve them, and remove the pits. If the fruit is very tart, sprinkle lightly with sugar, if desired.
- In a bowl, beat the softened butter with the sugar and vanilla sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition until smooth.
- Stir in the sour cream and, if using, the lemon zest. Mix until silky and evenly combined.
- Sift the flour with the baking powder and salt. Fold it into the wet mixture and gently mix with a spatula until you have a thick but soft batter.
- Spread the batter into the prepared pan and level the surface. Arrange the apricot halves cut-side up, pressing them very lightly into the batter.
- Bake for 35–40 minutes, until the top is golden and a skewer inserted in the center comes out clean.
- Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar just before serving.
- Serve warm or at room temperature with tea or coffee.
Nutritional Value (per serving)
| Item | Per Serving |
|---|---|
| Calories | 333 kcal |
| Protein | 6 g |
| Fat | 17 g |
| Carbohydrates | 39 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 120 mg |
Values are approximate for 8 servings and may vary depending on the specific ingredients used.
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Tips and Variations
- Pan size: if you use a 24 cm (9.4 in) pan, the cake will be lower — reduce the baking time by about 5 minutes.
- Fruit: swap the apricots for peaches, nectarines, plums, or pears. Pat especially juicy fruit dry with paper towels.
- Sweetness: adjust the sugar to taste and to the sweetness of the fruit (±20–30g / 0.7–1.1 oz).
- Texture: once the flour goes in, do not overmix — stir only until the batter comes together.
- Aroma: vanilla sugar can be replaced with 1 tsp vanilla extract; lemon zest adds a fresh, bright note.
- Storage: keep the cake in an airtight container for 2–3 days at room temperature or up to 5 days in the refrigerator. Reheat for 5–7 minutes in a 150°C (302°F) oven.
Frequently Asked Questions
- Can I use canned apricots?
- Yes, but drain them well on paper towels and reduce the sugar in the batter by 10–20g (about 1 tbsp) if the syrup is sweet.
- What can I use instead of sour cream?
- Thick plain yogurt with 3.5–10% fat or kefir will work. The batter should stay thick but soft.
- Why didn’t the cake rise?
- The usual culprits are expired baking powder or overmixing after the flour is added. Sift the dry ingredients and mix only briefly.
- Can I make it gluten-free?
- Yes, use a gluten-free all-purpose flour blend and add 0.5 tsp psyllium husk for better structure.