German Apricot Cake (Aprikosenkuchen) Recipe

The Spruce Eats
Serves: 12 Save

Ingredients (11)

  • 10 tablespoons (5 ounces) unsalted butter, softened
  • 2/3 cup sugar
  • 1 tablespoon vanilla extract, or 1 tablespoon vanilla sugar
  • 3 large eggs
  • 1/2 tablespoon lemon zest
  • 2 cups all-purpose flour
  • 2 teaspoons double-acting baking powder, or 1 package German backpulver (German baking powder)
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk, or sour milk
  • 1 1/2 pounds apricots, about 14 fresh, washed, cut in half, pitted
  • Whipped cream, sweetened, for serving

Directions

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