Apricot Cake – Easiest Ever!
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 125 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 lemon (s), zest
- 3 egg (s)
- 2 teaspoons baking soda
- 200 g flour
- 2 tablespoon whipped cream (possibly milk)
- 2 large cans apricot (s)
- Fat for the shape
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Put the first 9 ingredients (from butter up to and including whipped cream) into a mixing bowl and stir with a hand mixer on the highest setting until a creamy mixture is formed. Put the dough in a greased springform pan (24 or 26 cm), cover with the well-drained apricots, with the cut surface facing down, and place in the preheated oven. Bake at 175 degrees for about 60 minutes. Then let cool in the mold and dust with powdered sugar.
- You can of course top the cake with other types of fruit (e.g. cherries, apples, peaches, plums)
- Do not press in the fruit! It sinks in a little by itself when baking, so only the tip peeks out at the top, just right! Looks great and tastes great too!
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