Marillenkuchen (Apricot Cake)

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Apricots are in season and this is kind of a tradition. We make cake every year and my gran makes enough jam to last me the entire year. So much goodness.
So when I was about to bake Coconut Cupcakes today my mum just raised an eyebrow at me and then nodded to the entire bucket full of apricots that was standing in the middle of our kitchen. Point taken, thank you very much.
This is the first recipe I found and one of the quickest, easiest recipes for dough I’ve ever made. Seriously.

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Ingredients
200g butter (unsalted)
200g powdered sugar
200g all purpose flour
4 eggs
1 packet vanilla sugar
1 pinch of baking powder
300g apricots (pitted)

Butter to grease the form (or baking paper, if you prefer).

What to do
Melt the butter, let it cool for a while then mix with powdered sugar until smooth and white. Carefully add the eggs and vanilla sugar. Mix and then slowly add the flour and baking powder.
Pour the batter into a greased form (about as thick as one of your fingers) and put the sliced apricots on top.
Bake at 150°C until a skewer comes out clean.

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3 thoughts on “Marillenkuchen (Apricot Cake)

  1. Pingback: Dutch Cake | familyrecipebooks

  2. Pingback: Cake | familyrecipebooks

  3. Pingback: What to do with the last apricots of the season: jam, coulis, baked, purée | The Rambling Epicure

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