German Apricot Cake
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5.0
9 reviews
Excellent
German Apricot Cake
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German Apricot Cake, also known as Aprikosenkuchen, has a lightly leavened cake base with a moist and tender texture and a sweet fruit topping.
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Ingredients
Cake:
- 1/2 cup unsalted butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon lemon zest optional
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup buttermilk
- 1/2 cup shredded coconut unsweetened
- 1 lb apricots about 12-14 small apricots - halved and pitted
- slivered almonds for garnish
Apricot glaze:
- 1/4 lb apricots pitted and chopped
- 4 tablespoons sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract optional
Instructions
Apricot Glaze:
- Combine the glaze ingredients in a small pot over medium heat. Bring to a boil, then reduce heat to low.
- Simmer for about 10 minutes, crushing and stirring until the mixture is reduced to a soft puree.
- Strain the liquid into a small bowl, you will use it for glazing the cake. You can brush two or three coats over the cake. Set it aside until ready to use.
- The remaining solids can be used as jam.
Cake:
- Preheat oven to 375°F. Place a rack in the center of the oven.
- Grease a 9-inch springform pan and set it aside.
- Using a stand or electric hand mixer, in a large bowl, beat the butter, sugar, vanilla, almond extract, lemon zest, and salt, until creamy.
- After that, add the eggs one at a time and continue to mix, make sure to scrape the sides and bottom of the bowl a few times.
- Next, little by little add the flour and the baking powder. Add the buttermilk and beat until the batter is just combined. Using a rubber spatula, fold in the shredded coconut.
- Transfer the batter to the prepared pan and level the top with a spatula.
- Arrange the apricot halves, cut side down on top of the cake, pressing them VERY slightly - if you press too hard they will sink into the cake.
- Bake for 35-40 minutes, or until a cake tester comes out of the center of the cake clean.
- Remove the cake from the oven, place it on a wire rack, and let it cool for 10 minutes. After that, run a knife around the sides of the cake and loosen the springform wall. Sprinkle the top with sliced almonds.
- Brush the top of the cake with the apricot glaze. Sprinkle with slivered almond on top. Allow the cake to cool and serve with apricot jam on the side.
Nutrition Information
Show Details
Calories
295kcal
(15%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
91mg
(30%)
Sodium
177mg
(7%)
Potassium
325mg
(9%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
1517IU
(30%)
Vitamin C
6mg
(7%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 91mg | 30% |
| Sodium | 177mg | 7% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 1517IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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