Desserts - Cakes & Pastries

Classic French Apricot Cake

Name: Classic French Apricot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: French
Ingredients: 200 g All-purpose flour; 150 g Granulated sugar; 120 g Unsalted butter, softened; 3 Large eggs; 2 tsp Baking powder; 1 tsp Vanilla extract; 0.25 tsp Salt; 8 to 10 Fresh apricots, halved and pitted; 1 for dusting (optional) Powdered sugar

1h8 servingsEasy320 cal

A delightful, tender French cake showcasing the sweet-tart flavor of fresh apricots, baked into a buttery, vanilla-scented batter. Perfect for a simple dessert or an elegant afternoon goûter. Gâteau aux abricots embodies the essence of French rustic baking, often celebrated during the summer months when apricots are in season. It's a testament to French cuisine's ability to elevate simple, seasonal ingredients into elegant yet comforting desserts, often served as a family treat or for "goûter," the traditional afternoon snack.

French dessertFruit Cakesummer dessertApricot CakeClassic French

Instructions

1
Preheat oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
4
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
6
Pour the batter into the prepared cake pan and spread evenly.
7
Arrange the apricot halves, cut-side up, on top of the batter, pressing them gently into the surface.
8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown.
9
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
10
Dust with powdered sugar before serving, if desired. Serve plain or with a dollop of crème fraîche.

Chef's Tips

•**Storage:** Store leftover Gâteau aux abricots at room temperature, covered, for up to 2-3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months.
•**Substitutions:** While fresh apricots are traditional, you can substitute with other stone fruits like peaches, plums, or nectarines. Canned apricots (drained very well) can also work in a pinch, though fresh fruit offers superior flavor and texture.
•**Fun Fact:** Apricots, though now synonymous with French summer desserts, actually originated in China and were brought to Europe via the Silk Road, becoming widely cultivated in France by the 17th century.