This cake is made with simple ingredients that come together beautifully to create a soft, fluffy texture with juicy apricots on top. Below, I’ll walk you through each ingredient, explaining its role in the recipe and sharing some tips along the way.

Apricot cake is a classic, delicious, and super easy-to-make dessert. Perfect for any time of the day, this cake has a soft texture and a fruity apricot filling that adds a fresh, delightful flavour. It’s a simple yet sophisticated recipe that you’ll love!

Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today!

If you love quick and tasty desserts, you’ll find other delightful recipes on my blog, like Moist Apple Crumble Cake Recipe, Perfect Moist Lemon Loaf Cake

Ingredients for the Perfect Apricot Cake;

This simple apricot cake is soft, fluffy, and topped with juicy apricots. Each ingredient plays a key role in creating the perfect texture and flavor.

Flour (250g / 2 cups)

All-purpose flour gives structure. For a softer crumb, replace half with cake flour.

Baking Powder (2 tsp)

Helps the cake rise. Make sure it’s fresh!

Butter (100g / 7 tbsp, softened)

Adds richness and flavour. Let it sit at room temperature before using.

Sugar (250g / 1 ¼ cups)

White sugar gives a golden crust. Swap a little with brown sugar for a caramel-like taste.

Eggs (2 large)

Provide structure and moisture. Use at room temperature for the best results.

Vanilla Extract (1 tsp)

Enhances flavor. Vanilla bean paste works too!

Lemon Zest (1 tbsp)

Adds a fresh citrusy aroma. Use only the yellow part of the peel.

Milk + Lemon Juice (150ml / ⅔ cup milk + 1 tsp lemon juice)

A quick buttermilk substitute for a softer cake. Let it sit for 5 minutes before using.

Apricots (500g / 1 lb, halved or quartered)

The star of the cake! They bake into a soft, jammy texture. If too tart, sprinkle with a little sugar.

This cake comes together effortlessly—just mix, bake, and enjoy!

How to Make Apricot Cake;

Follow these simple steps to create a soft, delicious apricot cake!

1. Mix the Dry Ingredients

In a bowl, whisk together the flour and baking powder.  Set aside.

2. Prepare the Milk Mixture

Mix the milk and lemon juice in a small cup. Let it sit for a few minutes to curdle slightly—this makes the cake softer.

3. Cream the Butter & Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy. Mix in the vanilla extract and lemon zest.

4. Add the Eggs

Beat in the eggs one at a time, mixing well after each addition. The batter should be smooth and slightly thick.

5. Combine Everything

Gradually mix in half of the flour, then half of the milk mixture. Repeat with the rest, stirring gently until just combined.

Bake to Perfection

Oven Temperature & Baking Time

Preheat the oven to 180°C (350°F). Pour the batter into a greased pan, arrange the apricots on top, and bake for 40-45 minutes until golden brown.

How to Check If the Cake Is Done?

Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.

The edges should be golden and slightly pulling away from the pan.

The apricots should be soft and slightly caramelized.

Cooling the Cake

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to prevent breaking.

Now, enjoy your homemade apricot cake!

How to Choose the Best Apricots for This Cake;

For the perfect apricot cake, follow these tips to pick the best fruit:

1. Ripeness & Firmness

Choose ripe but firm apricots, too soft, and they’ll release excess juice, making the cake soggy.

Press gently; they should have a slight give but not be mushy.

2. Sweetness & Aroma

Ripe apricots have a sweet, fragrant smell.

Avoid fruit with no scent or a sour smell.

3. Colour & Skin Texture

Look for deep orange or golden apricots with a slight blush.

The skin should be smooth, without too many wrinkles or green spots (a sign of under ripeness).

4. Avoid Excess Juiciness

Very juicy apricots can make the batter too wet.

If your apricots are overly soft, reduce the quantity slightly or dust them with a little flour before adding them to the batter.

Tip: No fresh apricots? Use well-drained canned apricots or try peaches or plums as a substitute!

How to Store Leftover Apricot Cake

To keep your cake fresh and delicious for as long as possible, follow these simple storage tips:

At Room Temperature (Best for 1-2 Days)

Let the cake cool completely before storing.

Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.

Store in a cool, dry place for up to 2 days.

In the Refrigerator (Best for 3-4 Days)

If you want to keep the cake fresh for longer, refrigerate it.

Wrap it well in plastic wrap or place it in an airtight container to prevent it from absorbing fridge odors.

Before serving, let it sit at room temperature for 15-20 minutes for the best texture.

Freezing for Long-Term Storage (Up to 3 Months)

Wrap individual slices in plastic wrap, then place them in a freezer-safe Ziplock bag or container.

Label with the date and freeze for up to 3 months.

To enjoy, thaw at room temperature for 1-2 hours or warm in the oven for a few minutes.

Tip: If you love a warm, fresh-out-of-the-oven taste, reheat a slice in the microwave for 10-15 seconds before serving!

Frequently Asked Questions (FAQs);

Using Different Types of Apricots

Q: Can I use canned apricots for this recipe?
Yes! Canned apricots work just as well as fresh ones. Just make sure to drain them thoroughly before using.

Storing & Freezing the Cake

Q: Can I freeze the apricot cake?
Absolutely! Wrap the cake in plastic wrap and foil, then store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.

Ingredient Substitutions

Q: Can I make this cake without yogurt?
Yes! You can replace yogurt with sour cream or buttermilk for a similar texture and tangy flavor.

Now, your FAQs are easier to read with clear subheadings. Let me know if you need more adjustments!

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Simple Apricot Cake

Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today!

Course Dessert

Cuisine European, Romanian

Keyword apricot cake, best apricot cake, easy apricot dessert, fluffy apricot cake, fresh apricot dessert, homemade fruit cake, quick baking, simple cake recipe, soft fruit cake, summer cake recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 People

Author Mihaela

Equipment

• 1 22 cm (9-inch) round baking pan

Ingredients

• 250 g 2 cups all-purpose flour
• 2 teaspoons baking powder
• 100 g 7 tbsp soft butter
• 250 g 1 ¼ cups sugar
• 2 large eggs size L
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest only the yellow part
• 150 ml ⅔ cup milk
• 1 teaspoon lemon juice
• 500 g 1 lb fresh apricots, halved or quartered

Instructions

• Step 1: Prepare the Dry Ingredients
• In a medium bowl, mix the flour and baking powder together. Set aside.
• Step 2: Prepare the Milk Mixture
• In a glass, combine the milk with the lemon juice and let it sit for a few minutes. This will slightly curdle the milk, giving it a buttermilk-like texture, which helps create a moist cake.
• Step 3: Cream the Butter and Sugar
• In a large mixing bowl, beat the soft butter, sugar, vanilla extract, and grated lemon zest until smooth and fluffy.
• Step 4: Add the Eggs
• Add one egg and mix well until fully incorporated. Then, add the second egg and continue mixing until you get a creamy, smooth consistency.
• Step 5: Incorporate the Dry and Wet Ingredients
• Gradually add half of the milk mixture to the butter mixture, followed by half of the flour mixture. Mix gently. Then, add the remaining milk and flour, stirring until everything is well combined and you have a smooth batter.
• Step 6: Prepare for Baking
• Line a 22 cm (9-inch) round baking pan with parchment paper. Pour the batter into the pan, spreading it evenly with a spatula.
• Step 7: Add the Apricots
• Arrange the halved or quartered apricots on top of the batter, pressing them slightly into the cake.
• Step 8: Bake the Cake
• Preheat the oven to 180°C (350°F). Bake the cake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
• Step 9: Cool and Serve
• Let the cake cool for a few minutes before slicing. Enjoy!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
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While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Simple Apricot Cake appeared first on Mihaela's Recipes.

This delicious Moist Apple Crumble Cake Recipe,  try bake is special made for all the apple desserts lovers. Made from a super moist base, filled with caramelised apple and topped with buttery crumble, this cake is going to be your new favourite fall dessert.

I have tried over the years the apple desert in any form possible,  is my husband favourited desert so I tested and tested.

Today’s recipe is special, well to be fair I did looked for something different,  that we never seen or eaten. So get ready for something you haven’t tried before.

I knew that we want a soft and moist base, then loads of apples with a nice cinnamon flavour,  all of that topped with a nice buttery crumble. That was what I had in mined and haven’t stopped until the perfect one come out of the oven.

I tested this one with friends,  but then I knew that somehow they will like it as we all love home made cakes. I needed someone with a different perspective.

My friend 12 years old girl who is not a big fan home made cakes, not the one with apples anyway was pleased. That pleased that asked me for the recipes so her mum to me it for her . Having this kind of feedback I know is good and tastes yummy.

Behind the Scenes of This Delicious Apple Crumble Cake:

When I started making this cake, I had in mind a combination of something traditionally Romanian.

A beautiful sponge cake, made with plenty of eggs, just like we do in Romania. Then, I wanted apples with a slight caramel flavour and a crumble topping, which isn’t at all Romanian.

In fact, I discovered it in the UK and fell in love with it instantly.

So, what is this cake made of?

Let me tell you how it’s done.

First, I peel the apples and cut them into small cubes—not too small, but not too large either. I drizzle them with a bit of lemon juice and then cook them in butter and sugar. It’s pure magic!

Next, we start with a generous, fluffy base. The eggs are beaten well and for a long time, together with sugar, salt, and vanilla essence, creating the perfect texture.

While the apples are cooling and the eggs are whipping into a fluffy foam, I turn my attention to the crumble.

To make the crumble, I combine cold butter, flour, sugar, and a pinch of cinnamon in a bowl. Using my fingers or a pastry cutter, I work the butter into the dry ingredients until it forms coarse crumbs. Then, I set it aside until it’s time to add it to the cake.

I know I don’t have many recipes on the blog yet, but I’m working hard to add more, as I dedicate part of my time to my little ones and my Romanian blog, which is called The Lemon Flavour (I know it has an English name, but I absolutely love it!). Although I’ve been able to write only a few recipes so far, I’d still recommend the following from my website:

• Perfect Moist Lemon Loaf Cake
• Oranges and Cocoa Pound Cake
• Moist and Healthy Carrot Muffins
• Rosemary Focaccia Bread
• Spicy Garlic Oil Pasta
• Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing

And if you’d like to get to know me better and learn more about what I do, feel free to visit my About page, where we can make our acquaintance.

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Moist Apple Crumble Cake Recipe

This delicious apple crumble cake combines soft, caramelized apples with a buttery, cinnamon crumble topping. It’s easy to make, perfectly moist, and ideal for cozy fall afternoons or any time you're craving a comforting dessert. A must-try for apple lovers!

Course Cake, Dessert, Snack

Cuisine American, Autumn, Comfort Food

Keyword apple crumble recipe, autumn cake recipes, buttery apple crumble topping, caramelized apple crumble, cinnamon apple crumble, easy apple crumble cake, fall dessert recipes, homemade apple dessert, moist apple crumble cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 Slices

Author Mihaela

Equipment

• Tray back 20x30 cm

Ingredients

For the Cake:

• 5 large eggs
• 300 g sugar
• 190 ml oil
• 250 g flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 spoons vanilla extract YES, tow

For the Crumble:

• 80 g flour
• 60 g sugar
• 50 g butter
• 1 teaspoon cinnamon

For the Caramelized Apples:

• 1.5 kg apples
• 100 g sugar
• 1-2 teaspoons lemon juice
• 70 g butter

Instructions

• Prepare the Apples:Start by peeling and coring the apples, then cut them into small cubes. Drizzle with a few tablespoons of lemon juice to prevent oxidation.
• Caramelize the Apples:In a pan, melt the butter, then add the sugar and let it cook for a few seconds. Add the apples and sauté them until they become soft. Depending on the size of the apple pieces, this will take about 10-15 minutes. Let the caramelized apples cool completely.
• For the Crumble:In a small bowl, combine the flour, sugar, and cinnamon. Add cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside until ready to use.
• Make the Cake Batter:In a bowl, mix the flour with the baking powder and set aside. In a large bowl, beat the eggs with sugar and salt for about 7-8 minutes, or until fluffy. Add the oil and vanilla extract, then gradually fold in the flour mixture. Mix gently with a spatula to preserve the air incorporated into the eggs.
• Assemble the Cake:Pour the batter into the prepared baking pan. Top with the caramelized apples, then add small pieces of crumble by pinching them with your fingers.
• Bake:Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
• Enjoy!Let the cake cool slightly before serving. Enjoy your moist apple crumble cake as a perfect autumn treat!

The post Moist Apple Crumble Cake Recipe appeared first on Mihaela's Recipes.

A delicious Oranges and cocoa pound cake, soft and moist, full of orange flavour, which is extremely easy to make and will delight you

This Oranges and cocoa pound cake is one of the best cakes of this kind that I have made in the last years. I really like it because it is not dry in the middle, it is soft and moist, then it is full of an extraordinary orange flavour. I think you will like it just as much because besides the special taste it has, it is extremely simple to make.

Contain simple, handy ingredients that you definitely already have in the kitchen. Then, it is easy to prepare, and if you are new to baking any kind of cakes, this dessert is for you. It is extremely easy to prepare.

Ingredients you will need ?

• large eggs
• natural yogurt
• oil
• cocoa and coffee
• orange zest
• flour
• sugar

Tips for a grate Orange and cocoa pound cake?

• Do not reduce the amount of sugar. If you think that 350 grams of sugar is a little too much, I advise you not to reduce the amount. This cake is quite large, but first of all it has 60 grams of cocoa. This along with the coffee are quite bitter in taste. We need all 350 grams of sugar to get a balanced and sweet dessert.
• Use oil and not butter. Cocoa is a fairly dry ingredient in itself, therefore we need a good quality fat, and the oil in this cake is the recommended one. I was telling you more about this in the Chocolate Cake recipe . I prepared this recipe with olive oil, it turned out great.

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Oranges and cocoa pound cake

A delicious Oranges and cocoa pound cake, soft and moist, full of orange flavour, which is extremely easy to make and will delight you

Course Dessert

Cuisine American

Keyword cocoa, oranges, Pound cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Author Mihaela

Equipment

• 21 cm diameters

Ingredients

• 4 large eggs
• 350 gr sugar
• 120 ml vegetable oil can use olive oil too
• 120 natural yogurt
• 250 gr flour cake flour
• 60 gr cocoa powder
• 6 gr instant coffee can used coffin free
• ½ teaspoon salt
• peel from two large granges
• 100 ml hot water
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Turn the oven to 180 ° C and prepare the cake pan.
• In a bowl, mix the flour, salt, baking powder and baking soda.

  Beat the eggs, orange peel and sugar with a mixer until they double in volume and the sugar has melted.
• In a smaller bowl, mix the cocoa and coffee, then add hot water. Mix with a spoon until a homogeneous paste is obtained.
• Over the egg mixture, add the yogurt and mix gently with a whisk or spatula. Then add the oil and the mixture of cocoa and coffee. Stir gently until smooth.
• At the end, add the flour. The dough then goes in the tray and in the oven for about 35 minutes, or do the toothpick test. After baking, leave the cake in the pan for about 5 minutes, then remove and leave to cool on a grill.

My latest recipes:

Lemon Bars

Cheese and carrot muffins 

You can find me on Facebook at Mihaela’s Recipes if you want to getting touch! If you’ve tried any of my recipes, I’d love you to tell me how they came out. Please leave me a comment below and tell me how it was.

Have a grate Day!

The post Oranges and cocoa pound cake appeared first on Mihaela's Recipes.

A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.

I simply love  lemon desert, in any possible form.  Lemon Bars, Lemon Cake, Lemon Muffins ….etc. They are fresh and bright and make me think at Spring or Summer time. Every time I’m in the kitchen thinking what can I bake,  first think that come in my head is something with lemon,  if not, is something with apples. Why apples? Because any apples deserts are my husband favourites, and are the deserts that probably I have baked most in my life. Surprisingly I never manage to make good pictures with my delicious apples desert, just because they vanish . But getting back to our Lemon Bars for today….

You will only need 7 basic ingredients,  and are simple and easy to make. Is not that just grate? Because every time we get in the kitchen, all we want is something delicious, tangy and easy to make. Not to mention that we don’t want to have a big mess to clean at the end. So…

Ingredients that you need.

• all-purpose flour
• butter
• eggs
• lemon juice and zest
• sugar
• butter
• salt

How to make these Lemon Bars?

1. I have tried so many lemon desert, and Lemon Bras over the years, and what I can say is that if you are a lemon desert fan, make sure you start by making them with real fresh lemon zest and juice. Don’t even bother to bake using bottle lemon juice. I know is easier, maybe even cheaper, but the taste is not even close of what you will want to be when not using fresh lemon juice.
2. Then what we are after is the balance between the crispy shortbread and the creamy lemony filling. Some times is to much of filling for me. I love to have  a strong lemon flavour in my bars, however,  is not the filling that I’m after. I want balance, I want crunchy base and tangy lemony filling. So for that this recipes is calling for a thick shortbread base, because that way  the filling can be balanced and don’t  fell that you just had a full mouth of lemon cream filling.
3. Make sure you have all the ingredients at the room temperature and your Lemon Bars are baked to the correct temperature as well.

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Lemon Bars

A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.

Course Dessert

Cuisine American

Keyword Bars, Lemon Bars, Lemon Dessert

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Author Mihaela

Ingredients

Shortbread crust

• 230 gr melted butter
• 300 gr all purpose flour
• 100 gr sugar
• 1 tbsp lemon zest
• ½ tsp salt

Lemon Filling

• 220 ml lemon juice
• 300 gr sugar
• 5 large eggs room temperature
• 45 gr all purpose flour

Instructions

Shortbread

• Line the bottom and the sides of a 9x13 baking pan, with parchment paper, making sure leaving more out on the sides, as that it will help lifting out the bars from the pan at the end.Set aside. Preheat the oven at 170° C .
• In a medium bowl, mix the sugar and lemon zest. Then add the melted butter and mix again until all combine. Gradually add the flour and stir until completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are lightly browned.

Lemon Filling

• In a large bowel, whisk the sugar and flour, then add the eggs, one at the time. At the end add the lemon juice ans stir until completely combine. Pour the filling over the worm crust and bake for another 22-25 minutes, or the centre is set an no longer jiggles. Remove the bars from the oven and cool completely at room temperature for 1 -2 hours.

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