Marillenkuchen (Austrian Apricot Cake)
A light, buttery Austrian cake topped with juicy fresh apricots and a delicate almond streusel. Perfect for afternoon coffee or a simple dessert.
- Total time
- 50 min
- Servings
- 8
- Calories
- 285
- Protein
- 6g
Ingredients
- 6 oz butter, softened
- ¾ cup sugar
- 2 whole eggs, large
- 1.5 cup all-purpose flour
- 1.5 tsp baking powder
- 1.5 lb fresh apricots, ripe but firm
- ½ cup sliced almonds
- ¼ tsp salt
- 3 tbsp honey or apricot jam
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Grease a 9-inch round cake pan with butter, then line the bottom with parchment paper so the baked cake releases easily.
- 3
Wash the apricots, then cut each one in half by rotating the knife around the pit; gently pull the halves apart and discard the pits.
- 4
In a small bowl, mix the flour, baking powder, and salt together with a fork until no lumps remain.
- 5
In a large bowl, add the softened butter and sugar, then beat with an electric mixer on medium speed until the mixture is pale and fluffy, about 3 minutes — it should look like the color of whipped frosting.
- 6
Add the eggs one at a time, beating on low speed for 15 seconds after each egg until just combined.
- 7
Pour the flour mixture into the egg mixture, then fold gently using a rubber spatula: lift batter from the bottom of the bowl up and over the flour; rotate the bowl a quarter turn and repeat until no flour streaks remain.
- 8
Spread the batter evenly across the prepared cake pan, smoothing the top with a spatula so it is level.
- 9
Arrange the apricot halves skin-side up in a single layer over the batter, pressing gently so they sink slightly into the cake — they should not be fully buried.
- 10
Sprinkle the sliced almonds evenly over the apricots and across any gaps in the batter.
- 11
Place the cake pan in the oven and bake until a toothpick inserted into the cake portion (not through an apricot) comes out clean, about 35–40 minutes — the top should look golden.
- 12
Remove the cake from the oven and let it cool in the pan for 5 minutes, then run a thin knife around the inside edge and invert it onto a wire rack.
- 13
Warm the honey in a small saucepan over low heat for 30 seconds until it flows like water, then brush it gently over the warm cake so the apricots and almonds shine.
- 14
Allow the cake to cool completely, about 20 minutes, before slicing.
Tools you’ll need
- 9-inch round cake pan
- parchment paper
- large mixing bowl
- small mixing bowl
- electric mixer
- rubber spatula
- fork
- knife
- cutting board
- toothpick
- wire cooling rack
- small saucepan
- pastry brush
- oven thermometer (optional)
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