German Apricot Cake (Aprikosenkuchen) Recipe

This recipe for German apricot cake (aprikosenkuchen) is plain-Jane in everything but the taste. It's such a classic that many Germans know how to make this cake by heart.

Fresh fruit makes this cake a steady summer coffee accompaniment whether camping on the beach or relaxing on the balcony.

What You'll Need

• 10 tablespoons butter (softened)
• 2/3 cup sugar
• 1 teaspoon vanilla extract (or 1 tablespoon vanilla sugar)
• 3 large eggs
• 1/2 tablespoon lemon zest
• 2 cups flour (all-purpose)
• 2 teaspoons baking powder (double-acting or 1 package German backpulver)
• 1/4 cup buttermilk (or sour milk)
• 1 1/2 pound apricots (about 14 fresh, washed, cut in half and pitted)

Optional: sweetened whipped cream

How to Make It

1. Use an 11-inch springform pan if you have one. Otherwise, try a 9x9-inch or 13x9-inch baking pan, but note that the baking times will vary.
2. Heat oven to 350 F. Coat pan with cooking spray. Set aside.
3. In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar. Beat in eggs, one at a time. Mix in lemon zest.
4. In a separate small bowl, mix together the flour with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well.
5. Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
6. Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
7. Serve with sweetened whipped cream, if desired.