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    Home » Desserts » Apricot Kuchen

    Apricot Kuchen

    Published: Apr 12, 2012 · Modified: Jul 1, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Apricot Kuchen is a simple butter cake filled with pieces of plump dried apricot. It's an easy weeknight dessert recipe that's sure to please!

    Slice of Apricot Kuchen on a wooden plate.

    This Apricot Kuchen is a homey cake. It's not cute or fancy, but it is simple, delicious, and satisfying.

    I grew up eating this, so this cake is comfort food for me. Comfort food with a sugar crust and chunks of apricot. I have to say, that's my kinda comfort.

    Now, I make this apricot kuchen for my kids. It's an easy dessert to mix up when I'm short on time because there isn't much to it, and it doesn't require a separate frosting.

    How to make

    Cooked apricots in a small saucepan.

    In a small saucepan, combine apricots and 1 cup water; bring to a boil.

    Cook, uncovered, on medium heat for 10 minutes, or until apricots are soft.

    Drain and set aside to cool.

    Add butter and granulated sugar to a large bowl; beat until light and fluffy. Mix in eggs, vanilla extract, and almond extract.

    Apricot cake batter in a silver mixing bowl.


    Stir together flour and baking powder. Add to butter mixture, alternating with milk.

    Add apricots and stir in.

    Unbaked apricot cake in a round cake pan.

    Pour batter into prepared pan. Combine 2 tablespoons raw sugar and cinnamon. Sprinkle over cake.

    Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.

    Apricot Kuchen next to a bowl with dried apricots.

    Tips

    Butter: I use salted butter in this recipe. If using unsalted butter, add ¼ teaspoon salt with the dry ingredients.

    Almond extract: I think it adds a little something extra to the cake, but you can omit if you prefer. 

    Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and level. 

    Milk: You can use any milk from skim to whole milk.

    Sugar: Feel free to use granulated sugar if you prefer. 

    Storage

    This cake will keep, covered, at room temperature for 3-4 days.

    More easy cake recipes!

    • Slice of oatmeal cake on a white plate
      Oatmeal Cake
    • Slice of german chocolate cake with a fork taking a bite out.
      German Chocolate Sheet Cake
    • Banana Cake
    • Apple Cake

    If you’ve tried this apricot kuchen recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Slice of apricot cake on a wooden plate.

    Apricot Kuchen

    Apricot Kuchen is a simple butter cake filled with pieces of plump dried apricot.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 335kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9 inch round cake pan
    • Mixer

    Ingredients

    • 1 cup dried apricots
    • ½ cup butter at cool room temperature
    • ¾ cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 1 ½ cups all-purpose flour properly measured
    • 1 ½ teaspoons baking powder
    • ¼ cup milk
    • 2 tablespoons raw sugar
    • 1 teaspoon cinnamon
    US Customary - Metric

    Instructions

    • Preheat oven to 350 F. Grease a 9-inch round cake pan. Set aside.
    • In a small saucepan, combine apricots and 1 cup water; bring to a boil. Cook, uncovered, on medium heat for 10 minutes, or until apricots are soft.
    • Drain and set aside to cool.
    • Add butter and granulated sugar to a large bowl; beat until light and fluffy.
    • Mix in eggs, vanilla extract, and almond extract.
    • Stir together flour and baking powder. Add to butter mixture, alternating with milk.
    • Add apricots and stir in.
    • Pour batter into prepared pan.
    • Combine 2 tablespoons raw sugar and cinnamon. Sprinkle over cake.
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.

    Notes

    • Butter: I use salted butter in this recipe. If using unsalted butter, add ¼ teaspoon salt with the dry ingredients.
    • Almond extract: I think it adds a little something extra to the cake, but you can omit if you prefer. 
    • Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and level. 
    • Milk: You can use any milk from skim to whole milk.
    • Sugar: Feel free to use granulated sugar if you prefer. 
    • Nutrition facts are estimates.

    Nutrition

    Serving: 1serving | Calories: 335kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 123mg | Potassium: 333mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1010IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Bethany

      February 03, 2022 at 10:15 am

      Can I use buttermilk?

      Reply
      • Kate

        February 03, 2022 at 9:47 pm

        I haven't tried using buttermilk to say for certain, but I would guess that it would work.

        Reply
    2. Carol Taylor

      August 22, 2021 at 12:29 pm

      It came out gorgeous. I’d been putting off making it because I was ill but today I made double the recipe and was so pleased with results. There’s a huge rainstorm and hurricanes off the coast and I’m inside with hot tea and a cake in the oven. Doesn’t get better than this right now. ❤️

      Reply
      • Kate

        August 28, 2021 at 8:55 pm

        Thank you, and I hope that you stay safe!

        Reply
    3. Jaycee Cenon

      May 10, 2020 at 1:14 pm

      5 stars
      Thank you Kate for sharing this recipe?‍?. I just made this cake, it's delish I added 1/4 cup of dried coconut, I always love the combination of the two. I will make it again, and maybe next time pineapple and coconut??

      Reply
      • Kate

        March 12, 2021 at 4:51 pm

        That sounds fun!

        Reply
    4. Bunny Peters

      August 21, 2019 at 8:35 pm

      This cake looks wonderful!!! Could I make this with dried cherries? Would I use 1 cup or 2 cups to get the same “fruitiness”???

      Can I use dried pears, dried peaches or dried apples? We always have lots of dried fruit in my home..... I am not sure how much dried fruit to use in place of the apricots.......

      Please advise.

      Thank you very much!!!

      Reply
      • Kate

        August 23, 2019 at 9:27 am

        Hi! I've used dried apples, and it worked well. I just chopped them before use. I'd start on the lower end (around 1 cup of dried fruit) and then increase as needed. Hope that helps! =)

        Reply
    5. Kanoon, Bangkok

      July 05, 2019 at 11:18 pm

      5 stars
      I made double recipe
      Twice for new year gift and for my mum birthday
      Thanks to you

      Reply
      • Kate

        July 06, 2019 at 1:39 pm

        I'm so glad! Thanks for commenting!

        Reply
    6. Peggy

      April 06, 2019 at 11:26 am

      5 stars
      Very good cake recipe. The apricots were delicious.

      Reply
      • Kate

        April 06, 2019 at 11:27 am

        Thank you! And thanks for commenting! =)

        Reply

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