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This Apricot Cake Recipe is the best one to make with fresh apricots. Fresh Apricot Cake is hard to give a miss when apricots are in season.
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Fresh Apricot Cake Recipe

Here is my favorite Fresh Apricot Cake to uplift your dull summer mood. It is so simple to bake and tastes delicious with fresh cream
Prep Time20 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Author: Hina Gujral


  • 2 Cup all-purpose flour maida
  • 2 tsp baking powder
  • 1 Cup olive oil
  • 1/2 Cup + 2 tbsp sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • Zest from 1 lemon
  • 1/2 tsp salt
  • 1/3 Cup buttermilk
  • 5 - 6 medium-size apricots sliced
  • 2 tbsp sugar for sprinkling


  • Preheat the oven to 350°F (175° C). Grease a 9x9 cake pan  with a teaspoon of butter. Set aside.
  • Sift the flour, baking powder, salt in a bowl and set aside.
  • Cream the olive, sugar and vanilla together in a large bowl using a hand blender ( buy it here ) for 3 - 5 minutes at medium speed.
  • Add the eggs, one at a time, beating for 1 - 2 minutes after each addition.
  • Now combine the flour and the egg mixture. Add the buttermilk and mix well to form a smooth lump free batter.
  • Make sure not to over mix the batter. If the batter seems too thick and dry add 1/4 Cup of lukewarm milk. Stir once again to mix.
  • Spread the batter evenly into the greased pan.
  • Arrange the sliced apricots, cut side down, in circles on top of the batter.
  • Sprinkle the two tablespoons sugar over the apricots.
  • Bake for 50 - 60 minutes or until the toothpick inserted in the centre comes out clean.
  • Once the cake is baked, allow it to cool over a wire rack ( buy it here ).
  • Serve Fresh Apricot Cake with vanilla ice-cream or cream.


Recommended Equipments: Cake Pan, Hand Blender ( buy it here ), Wire Rack ( buy it here )