Fresh Apricot Cake - Kraft Recipes Top
Comida Kraft
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Fresh Apricot Cake

Prep Time
Total Time

8 servings

Delight your taste buds with this delectable Fresh Apricot Cake. This pleasantly fruity Fresh Apricot Cake pairs perfectly with a mug of coffee.

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix flour, baking powder and salt in medium bowl; set aside. Beat butter and 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in extract. Add flour mixture; beat just until blended.
  • Spread into greased 9-inch round cake pan. Top with apricot slices; sprinkle with 1 Tbsp. sugar.
  • Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

Special Equipment Needed

Size Wise

Sweets can add enjoyment to a balanced diet but remember to keep tabs on portions.

Best of Season

Try plums, peaches, nectarines or berries in this versatile fruit-topped cake.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 13g
Saturated fat 6g
Cholesterol 85mg
Sodium 320mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 21g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this cake today. I made this cake today. I had no apricots but I had canned pears and it turned out wonderful my whole family loved it.
Date published: 2008-06-18
Rated 5 out of 5 by from Easy versatile, delicious.. Easy versatile, delicious.. I even added a banana to the egg/sugar/butter mixture at one point, really awesome cake!
Date published: 2006-03-30
Rated 1 out of 5 by from Very disapointing. Very disapointing. I used the prooper sized pan but the batter went over the sides of the pan and all over the boottom of my oven. The center of the cake was soggy, even though I cooked it longer than suggested. Too much almond extract flavor. It was hard to remove from the baking pan. How long should it be left in the pan before removing? It fell apart while trying to remove it because of the soggy center. :(
Date published: 2010-07-12
Rated 5 out of 5 by from I wanted recepies that does not use eggs. I wanted recepies that does not use eggs. I was delighted when I saw 260 choices. When I looked it up most of them contained EGGS. This apricot cake sounded so good and something I can serve to my grand daughter who is alergic to EGGS. Can I omit the EGGS and what would I use in it's place. Thank you.
Date published: 2007-04-18
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