Apricot Cake
Description
This Apricot Cake is truly delicious, like a fruity coffee cake. Our secret ingredient in the cake is cottage cheese, surprising right? This fruit is like a cobbler meets cake meets crumble—it truly has it all!
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Ingredients
Streusel Topping
- ¼ cup (57g) unsalted butter, softened
- ⅓ cup (72g) packed light brown sugar
- ½ cup (60g) all-purpose flour
- ⅓ cup (35g) sliced almonds
- ¼ teaspoon kosher salt
Cake
- ½ cup (113g) unsalted butter
- 1½ cups (180g) all-purpose flour
- 2 teaspoons (9g) baking powder
- ¾ teaspoon (5g) kosher salt
- ⅛ tsp cardamom, optional
- 3 large eggs (150g)
- 1½ cups (340g) whole milk small curd cottage cheese
- 1 cup (200g) sugar
- 1 teaspoon (7g) vanilla extract
- ½ teaspoon (4g) almond extract
- 1 pound apricots, pitted and sliced (8–9 apricots)
- Whipped cream, for serving
Instructions
Streusel
- Mix together ¼ cup softened butter, ⅓ cup (72g) brown sugar, ½ cup (60g) flour, ⅓ cup (35g) almonds and ¼ teaspoon salt until crumbly and chunky; chill until ready to use.
Cake
- Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper and lightly coat with nonstick spray.
- Add ½ cup (113g or 1 stick) butter to a skillet over medium heat and cook, swirling occasionally, until browned and fragrant, about 8 minutes. Transfer to a heatproof bowl.
- Whisk 1 ½ cups (180g) flour, 2 teaspoons (9g) baking powder, and ¾ teaspoon (5g) salt in a large bowl.
- Whisk 3 eggs, 1 ½ cups (340g) cottage cheese, 1 cup (200g) sugar, 1 teaspoon (7g) vanilla and ½ teaspoon (4g) almond extract in a medium bowl until smooth and pale, about 1 minute; fold in dry ingredients just until combined.
- Measure out ¾ cup sliced apricots and set aside. Fold in remaining apricots then fold in browned and cooled butter. Scrape batter into prepared pan and scatter reserved ¾ cup apricots over top. Pinch streusel into dollops and sprinkle evenly over top of batter.
- Bake cake until golden brown, center does not jiggy when gently shaken and a toothpick inserted into center comes out clean, 60–70 minutes*, rotating pan halfway through. Let cool at least 20 minutes before flipping to unmold and then flipping again to serve.
- Serve slightly warm with whipped cream.
Equipment
Notes
Most ovens either run a bit hotter or a bit cooler than they say. If you aren’t sure, get an oven thermometer so can adjust the oven temperature as needed. We give quite a big range of baking time (60 to 70 minutes). We find 65 minutes is the sweet spot when baked at exactly 350ºF. If you’re unsure whether or not your oven runs hot or cold, we recommend checking the cake at around 55 minutes and adjusting the bake time as needed depending on how the cake looks.
Using good quality cottage cheese is key—I have found that Good Culture is great in this cake.
This cake can also be made with a 9-inch round springform pan.
Nutrition
Serving: 1sliceCalories: 500kcalCarbohydrates: 65gProtein: 13gFat: 22gSaturated Fat: 12gCholesterol: 119mgSodium: 422mgFiber: 3gSugar: 39g
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