Apricot Sheet Cake

This fluffy apricot sheet cake recipe is one of our family favorites, especially in the summer.

In the post below, you'll find a detailed step-by-step guide with pictures.

This moist sheet cake with sponge dough can be topped with any kind of fruit, such as apricots, plums or cherries. Frozen fruit and berries also work well.

Ingredients

For a baking sheet with the dimensions 25x35 cm (10x14 inches), you will need the following ingredients:

For a larger baking sheet, you can use the same amount of dough with a bit more fruit. The cake will not be as tall, and the baking time will be slightly shorter.

• 6 medium eggs (or 5 large)
• 250 g (2 cups) coarse flour - Coarse flour is slightly coarser than all-purpose or smooth flour. This makes the cake a bit fluffier. The term "coarse flour" is mainly used in Austria. In Germany, it is also known as Type 1050, dumpling flour, or spaetzle flour. If coarse flour is not available, the cake will also work with all-purpose or cake flour.
• 200 g (1 cup) sugar
• 250 g (1 cup) butter or margarine
• 1 package vanilla sugar (1 teaspoon, about 7 g) - alternatively you can use a teaspoon of vanilla flavor or ground vanilla
• ½ package baking powder (8 g, about 1 ½ teaspoons) - not to be confused with baking soda
• About 10 apricots, halved

The printable recipe card can be found at the bottom of the post.

Instructions

Here is a detailed step-by-step guide with pictures.

Preparation:

• Ideally, bring butter and eggs to room temperature about half an hour before baking.

• Depending on how long your oven takes to preheat, preheat to 150°C (300°F) with top and bottom heat before or while mixing the dough.

Step 1

Weigh all ingredients.

Separate the egg whites from the yolks into 2 separate bowls.

Mix the egg yolks with room-temperature butter, sugar, and vanilla sugar until light and fluffy.

In a bowl, mix the flour and baking powder well. Then sift into the mixture and stir in spoon by spoon.

Beat the egg whites until stiff peaks form. Fold them into the batter (do not overmix).

Pour into a baking sheet lined with parchment paper (instead of parchment paper, you can also grease the baking sheet and dust with flour). Smooth out with a spatula or similar tool.

Top with halved apricots and bake in a preheated oven at 150°C (300°F) for 55 minutes. In the picture, the cake was made with frozen apricots.

When the cake starts to pull away from the edge, it’s a sign that it’s done!

🖨️ RECIPE:

Apricot cake recipe

Rezept drucken / Print Recipe

Auf Pinterest merken / Save on Pinterest

COOK MODE Screen bleibt an beim Kochen / Prevent your screen from going dark

This fluffy apricot cake recipe from the tray is one of our favorite recipes in the family, which we regularly request from my mother-in-law, especially in summer.

Autor Angelika Kreitner-Beretits

Kochutensilien

• INGREDIENTS (For a baking tray measuring 25x35 cm)

Zutaten

• ▢ 6 medium eggs or 5 large eggs
• ▢ 250 g coarse-ground flour - Coarse-ground flour is slightly coarser than all-purpose flour or plain flour. This makes the cake a little fluffier. The term “coarse-grained flour” is mainly used in Austria. In Germany it is sometimes also available as type 1050, dumpling flour or spaetzle flour. If you don't have any coarse-grained flour available, the cake will also work with all-purpose or plain flour.
• ▢ 200 g sugar
• ▢ 250 g butter or margarine/thea
• ▢ 1 pkg. vanilla sugar 1 teaspoon, approx. 7 g
• ▢ ½ pkg. baking powder 8 g
• ▢ Approx. 10 apricots halved

Anleitung

• Weigh all the ingredients.
• Separate the egg whites from the egg yolks in 2 separate bowls.
• Beat the egg yolks with the room-warm butter, sugar and vanilla sugar until frothy - in other words, mix until the color becomes lighter.
• Mix the flour and baking powder well in a bowl. Then sieve into the mixture and stir in by the spoonful - in other words, do not add everything to the mixture at once, but keep mixing well in between.
• Beat the egg whites until stiff (until the peaks stand up). Fold into the batter (do not overmix, do not mix any more).
• Pour onto a baking tray lined with baking paper or into a cake tin. Smooth out with a dough scraper or similar.
• Top with halved apricots and bake in a preheated oven at 150°C for 55 minutes. In the picture here, the cake was made with frozen apricots.
• When the cake comes away from the edge, this is also a sign that it is ready!

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

Juli 17, 2024

Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!

Notizen

Grandma's tip: freeze apricots already halved - If you halve apricots during the season, you can bake this cake quickly and easily all year round! You don't need to defrost the apricots for topping, you can use them straight away.