Apricot Cinnamon Cake
This apricot cinnamon cake has a light soft sponge with cinnamon cream cheese and fresh apricots. So simple to make and is delicious served with a cup of tea or coffee.
If we are lucky and the frost doesn’t get to the budding apricot flowers in the spring, we have an abundance of fresh apricots from the garden every year. And for those who have read up about me know that I like to make the local Hungarian spirit called Palinka. However, it’s also nice to make a few sweet items and this is one I particularly like and hope you will too.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
For this recipe all you need are these ingredients:
- Neutral-tasting oil (coconut, vegetable or sunflower oil)
- Caster or granulated white sugar
- Medium eggs
- Pure vanilla extract or paste
- Greek yoghurt
- Plain or all-purpose flour (BL55)
- Baking powder
- Baking soda
- Cream cheese
- Ground cinnamon
- Fresh apricots
- Almond slice
- Icing sugar
I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
I recommend Maldon Sea salt flakes or Cornish sea salt for baking.
WHAT VARIATIONS CAN I MAKE?
- Fruit: If you can’t get fresh apricots, drained tinned apricots work well also or try other fruits. Peaches, raspberries or strawberries make great alternatives.
If you experiment, I would love to know how you get on and share it with the other readers.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Serving: one cake slice.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
This easy cake keeps well for up to 5 days in an airtight container.
Freezing: Stored in an airtight container suitable for freezing or cling wrap this cake will keep for up to 2-3 months.
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Apricot Cinnamon Cake
- 100 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
- 120 g caster sugar
- 2 medium eggs (100g total)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 140 g greek yoghurt
- 3 tbsp milk
- 200 g plain flour (all-purpose)
- 1 pinch fine sea salt
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda / baking soda
- 200 g full-fat cream cheese
- 3 tbsp milk
- 1 tsp ground cinnamon
- 8 pieces fresh apricots (600g)
- 30 g flaked or sliced almonds
- 40 g icing sugar (US powdered sugar)
- 1 tbsp water
- Preheat the oven to 180°C fan / 400°F / Gas 6
- Grease or line a 30x20cm (8x12inch) cake tin/
- Cake batter: In a medium bowl whisk the sugar, oil and eggs together until the eggs are fluffy, pale in colour and increase in volume. (approx: 2 minutes to ensure the eggs are well airated)
- add the vanilla, yoghurt, milk and mix again until nice and creamy.
- At a low speed, mix in the sifted flour, baking powder, baking soda and salt until combined and then pour the batter into the prepared tin. If you are using a similar size tin to me, the batter will only be about 1cm high in the tin, i do this as the cake will double in size and I think it ensures a good balance of cake to friut ratio.
- Topping: In a medium bowl whisk the cream cheese, milk and cinnamon together until creamy. Using a spoon dollop spoonfuls of the cream cheese mix over the top of the cake batter and then smooth over.
- Cut the apricots in half, remove the stones and then cut the halves into half again. Scatter the apricot pieces over the top of the cake as evenly as possible and then sprinkle over the flaked almonds.
- Baking: Place the cake in the preheated oven and bake for 25-30 minutes.
- Remove from the oven and leave to cool.
- Icing: In a small bowl, whisk together the icing sugar and water to form a creamy thick icing.Using a spoon or piping bag, ice the cake in a zig zag pattern and then serve.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried this Apricot Cinnamon Cake or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
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