Apricot kuchen is a traditional German cake that utilizes deliciously fresh apricots. Perfect at any time of day, this cake comes together quickly and doesn’t require a lot of fuss .. When you’re enjoying the simple things, there’s no need to over do them with lots of frills; a classic batter tastes that much better when paired with the sweet and semi-tart orange fruits.This is a great choice for any spring or summertime dessert and can easily be tweaked to include whatever seasonal fruits are available, so you can keep making this through fall and winter. You can serve this for family and friends and we’re sure they’ll love it as much as we do!
Yields 1, 9-11-inch cake
- 1 2/3 pounds fresh apricots, rinsed and halved
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup unsalted butter, softened
- 1/3 cup buttermilk, room temperature
- 3 eggs
- 1 orange, zested
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
powdered sugar, for dusting
- Preheat oven to 350 F and butter and flour your springform pan.
- In a small or medium bowl, toss together flour, baking powder and salt.
- In a large bowl or mixer, cream together butter and sugar until light and fluffy. 3-5 minutes.
- Beat in eggs and pour in vanilla, then add in orange zest.
- Alternate between adding in the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into pan and place apricots (cut side up or down) in a circular pattern.
- Bake for 35 minutes, or until golden and puffed up, and toothpick inserted in center comes out clean. Should be springy to the touch.
- Remove from oven and let cool before serving. Garnish with powdered sugar.
Recipe adapted from Over At Julie’s