German Apricot Cake Recipe – Learn like a Pro:- April Cake is the perfect cake to serve at any time of the day or night since it is a plain and classic cake that is delicately flavoured with lemon zest and almond essence and is garnished with fresh apricots. Apricot Cake is the ideal cake to serve at any time of the day or night.
German Apricot Cake Recipe – Learn like a Pro
In other words, you may have it as a dessert with some vanilla ice cream, you can have it with a side of yogurt for breakfast, or you can just have it plain with your espresso in the afternoon. All of these options are available to you.
Ingredients
Vanilla Cake Batter
- 150 grams all purpose flour
- 50 grams whole wheat flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 200 grams granulated sugar
- 150 grams butter very soft
- 100 grams sour cream room temperature, full fat yogurt will work too!
- 3 eggs large, room temperature
- 1Â lemon zested
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Apricots
- 5-6 apricots small
- 30 grams all purpose flour
- 2 tablespoons granulated sugar or vanilla sugar
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Instructions
The oven should be preheated to 350 degrees Fahrenheit, and a rack should be placed in the middle of the oven. Baked Vanilla Cake Batter The two types of flour, baking soda, and baking powder should be mixed together in the bowl of a stand mixer using a whisk. Sugar, eggs, butter, almond extract, lemon zest, vanilla extract, and sour cream should be added along with the other ingredients.
To begin, use the paddle attachment for ten seconds at a moderate pace. After that, increase the speed to medium high for ten seconds, and then take it to high speed for ten seconds. Whenever it is necessary, scrape down the sides of the dish. Use parchment paper to line a springform pan measuring 9 inches in diameter, or oil it with baking spray.
It is possible to use a regular cake pan in place of a spring form pan if you do not have one available. Put together the apricot cake, and then bake it. After the pan has been lined, pour the vanilla batter into it. When you want to level the cake across the top, you can use a rubber or offset spatula. The apricots should be washed, sliced in half, and then the stones should be removed.
A small bowl should have thirty grams of all-purpose flour added to it. Dip each half of an apricot, skin side down, into the flour, and then place them on the cake in as close of proximity to one another as you think is possible. Ensure that the surface is covered to the greatest extent possible.
Two tablespoons of vanilla or plain granulated sugar should be sprinkled over the top of the cake and the apricots prior to serving. Set the cake in the refrigerator for a period of five minutes. After that, bake the cake for thirty minutes in an oven that has been warmed. After rotating the cake through 180 degrees, continue baking it for another 25 to 30 minutes, or until a toothpick that is inserted into the centre of the cake extracts clean results.
It is important to make an effort to insert the toothpick into the centre of the apricots without really going through one of them. After allowing the cake to cool for ten minutes after it has been baked, you can then use a knife to dislodge it from the pan by running it along the edge of the cake. The cake should be allowed to cool for at least twenty additional minutes after the spring form has been released and separated from the pan.
Nutrition
- Serving:Â 1 slice
- Calories:Â 282 kcal
- Carbohydrates:Â 36 g
- Protein:Â 4 g
- Fat:Â 13 g
- Saturated Fat:Â 8 g
- Polyunsaturated Fat:Â 1 g
- Monounsaturated Fat:Â 3 g
- Trans Fat:Â 0.4 g
- Cholesterol:Â 73 mg
- Sodium:Â 140 mg
- Potassium:Â 104 mg
- Fiber:Â 1 g
- Sugar:Â 21 g
- Vitamin A:Â 705 IU
- Vitamin C:Â 2 mg
- Calcium:Â 34 mg
- Iron:Â 1 mg
