This apricot sheet cake is soft, buttery and studded with juicy apricot halves — a simple summer bake that feeds a crowd. If you love fruit bakes, you will also enjoy our Healthy Cottage Cheese Brownies and Apple Pancakes.
Ingredients
- 5 eggs
- 100 g (1/2 cup) sugar
- 150 g (10 tbsp) melted butter, cooled
- 300 g (2 1/2 cups) flour
- 10 g (2 tsp) baking powder
- Vanilla extract
- 100 ml (about 1/3 cup + 1 tbsp) boiling water
- Apricot halves
Instructions
- Beat the eggs with sugar and vanilla for at least 10 minutes.
- Stir in the cooled melted butter.
- Gently fold in the sifted flour and baking powder with a whisk, lifting from the bottom.
- Stir in the boiling water.
- Pour into a baking pan (40×20 cm works well) and arrange the apricot halves on top.
- Bake at 180 C (350 F) for 50 minutes.
- Cool, then cut into squares.
Tips
- Beat the eggs for the full 10 minutes — that air is what makes the cake light.
- Let the butter cool before adding it, so it does not deflate the batter.
- For more baking inspiration, browse Allrecipes, and for classic baking technique visit Serious Eats.
Nutrition: per 100 g: 173.5 kcal, protein 6.8 g, fat 8.1 g, carbs 18.5 g.