Apricot Cinnamon Cake

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.

You might also like my apricot semolina galette, apricot streusel tart, or my apricot stilton scones recipes.

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! 🙂

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    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
    • Milk
    • Ground cinnamon
    • Fresh apricots
    • Almond slice
    • Icing sugar

    Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.


    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.


    • 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.


    I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

    These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

    I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

    I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.

    Ideal pan for tray bakes, brownies and flapjacks.

    The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

    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.


    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.

    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.

    Apricot cinnamon cake

    Apricot Cinnamon Cake

    Preparation:10 minutes
    Baking:30 minutes
    Total:40 minutes
    Servings: 15 slices
    This apricot cinnamon cake has a light soft sponge with cinnamon cream cheese and fresh apricots. Simple to make and delicious served with a cup of tea or coffee.


    • 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.
      Apricot cinnamon cake
    • 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.
      Apricot cinnamon cake
    • 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.
      Apricot cinnamon cake
    • 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.
    KEYWORDS apricot recipes, cake recipes, cinnamon recipes, fruit recipes, nut recipes, tray bake recipes


    Apricot cinnamon cake


    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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