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german apricot cake (aprikosenkuchen)
A classic German 'Versunkener Aprikosenkuchen' (sunken apricot cake) featuring a moist, buttery sponge base topped with fresh, tart apricot halves. As noted in your context, the contrast between the sweet cake batter and the sour fruit is the highlight of this dish. The apricots are placed cut-side up to hold their juices, baking into jammy pockets of flavor. Finished with a dusting of powdered sugar.
recipe by
eve
dessertGerman8 servingsvegetarian
1 / 3
20
prep (min)
45
cook (min)
65
total (min)
- •0.5 cup unsalted butter, softened (approx. 115g)
- •0.75 cup granulated sugar
- •1 tsp vanilla extract
- •3 large eggs, room temperature
- •1.5 cups all-purpose flour
- •1.5 tsp baking powder
- •0.25 tsp salt
- •1 tbsp milk (optional, if batter is too stiff)
- •10 items fresh apricots, halved and pitted
- •1 tbsp powdered sugar, for dusting