Austrian Apricot Cake (Marillenkuchen)
A rustic sheet cake studded with fresh apricots and dusted with cinnamon sugar. This classic Austrian dessert is tender, jammy, and ready in under an hour.
- Total time
- 50 min
- Servings
- 8
- Calories
- 385
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- ½ cup butter, softened
- ¾ cup sugar, divided
- 2 large eggs
- 1.5 pounds fresh apricots, ripe
- 2 teaspoons cinnamon
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Line a 9-by-13-inch baking sheet with parchment paper, pressing it into the corners and smoothing out wrinkles so it lies flat.
- 3
Wash each apricot under cool running water, then pat dry with a clean towel to remove all moisture.
- 4
Cut each apricot in half lengthwise from stem to bottom, twisting the halves gently apart and popping out the pit with your thumb, then cut each half in half again into quarter slices.
- 5
In a large mixing bowl, whisk together 0.5 cup sugar and the softened butter by stirring rapidly with a wooden spoon until the mixture looks pale and fluffy, about 2 minutes.
- 6
Crack the eggs into a small bowl, whisk them with a fork until the yolks and whites blend together, then pour into the butter mixture and stir until combined.
- 7
Add 2 cups flour to the bowl and stir with a wooden spoon until no white streaks of flour remain and the batter looks uniform, about 1 minute.
- 8
Pour the batter onto the prepared baking sheet and spread it to the edges using a rubber spatula, pushing it into the corners until it forms an even layer.
- 9
Arrange the apricot quarter slices on top of the batter in overlapping rows, pressing them gently into the surface until they stick slightly.
- 10
In a small bowl, stir together the remaining 0.25 cup sugar and the cinnamon until evenly mixed, then sprinkle this mixture over the apricots and batter.
- 11
Place the baking sheet on the middle oven rack and bake until a toothpick inserted into the cake (away from the apricots) comes out clean and the top is golden brown, about 30 minutes.
- 12
Remove the baking sheet from the oven using oven mitts and place it on a heat-safe surface to cool for at least 10 minutes before slicing.
Tools you’ll need
- 9-by-13-inch baking sheet
- parchment paper
- large mixing bowl
- wooden spoon
- small bowl
- fork
- rubber spatula
- oven mitts
- toothpick
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