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!
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
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.
Tips
Butter: I use salted butter in this recipe. If using unsalted butter, add 1/4 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!
Apricot Kuchen
Equipment
- 9 inch round cake pan
- Mixer
Ingredients
- 1 cup dried apricots
- 1/2 cup butter at cool room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 ½ cups all-purpose flour properly measured
- 1 ½ teaspoons baking powder
- 1/4 cup milk
- 2 tablespoons raw sugar
- 1 teaspoon cinnamon
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 1/4 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
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Reader Interactions
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Comments & Reviews
Sheila says
This is one of my favorite cakes!
Kate says
Thank you!
Bethany says
Can I use buttermilk?
Kate says
I haven’t tried using buttermilk to say for certain, but I would guess that it would work.
Carol Taylor says
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. ❤️
Kate says
Thank you, and I hope that you stay safe!
Jaycee Cenon says
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??
Kate says
That sounds fun!
Bunny Peters says
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!!!
Kate says
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! =)
Kanoon, Bangkok says
I made double recipe
Twice for new year gift and for my mum birthday
Thanks to you
Kate says
I’m so glad! Thanks for commenting!
Peggy says
Very good cake recipe. The apricots were delicious.
Kate says
Thank you! And thanks for commenting! =)