Don’t know what to bake during apricot season?
Tired of spinning the same doughnuts over and over again?
Then be inspired by our 5 delicious recipes for apricot buns that you will love!
They are simple yet delicious.
Yogurt bun with fresh apricots
This bun is simple, delicious, with a little orange liqueur and fresh apricots. Not only you, but also your whole family will love it!
- 250 g plain flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon of baking soda
- pinch of salt
- 250 ml of yogurt
- 2 eggs
- 160 g granulated sugar
- 1 teaspoon of vanilla paste
- 80 ml vegetable oil
- 1 teaspoon orange liqueur (such as Cointreau)
- 6-8 apricots, pitted and quartered (unpeeled)
- orange or apricot jam (optional)
- Preheat the oven to 180°C.
- Line a 23 x 23 cm cake tin with baking paper.
- Sift the flour, baking powder, baking soda and salt together into a large bowl.
- In a separate bowl, whisk together the yogurt, eggs, sugar, vanilla, oil and liqueur.
- Pour the liquid ingredients into the flour mixture and stir gently until combined.
- Pour the batter into the prepared cake pan.
- Arrange the apricots on top.
- Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
- Brush the apricots with a little marmalade to give them a nice sheen.
- Enjoy it!
See also our recipes for preserved apricots , where you will learn a lot of tips on how to preserve your favorite fruit all year round.
Vanilla-cinnamon cake with apricots
This cake is incredibly easy to make and tastes so good with everything! Complemented with fresh apricots and vanilla and cinnamon flavors, it is a great companion for summer parties.
- 900 g of fresh apricots, halved and pitted
- 1 tablespoon of lemon juice
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 1 teaspoon of vanilla extract
- 4 large eggs
- 2 cups plain flour
- 3 teaspoons of baking powder
- 1/4 teaspoon salt
- 1 teaspoon of cinnamon
- 2 tablespoons powdered sugar for serving
- Preheat the oven to 180°C and grease the bottom and sides of a 23cm cake tin with butter.
- Set aside.
- Using a food processor or immersion blender, puree half of the apricots with the lemon juice and set aside.
- Quarter the remaining apricots and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time.
- Then add the vanilla extract and beat until combined.
- In a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add to mixture and beat until combined.
- Add the mashed apricots to the batter and beat until combined.
- Transfer the dough to the prepared pan.
- Spread the quartered apricots evenly over the batter and bake for 55-60 minutes, or until a skewer inserted into the center comes out clean with just a few crumbs.
- Leave to cool and sprinkle with powdered sugar.
Try our other recipes for cakes with apricots , which you will surely enjoy!
Discover similar tips
Apricot cake made from yogurt dough
This gluten-free vegan apricot cake with yogurt is a wonderful, soft and fresh dessert. And yet it is so easy!
- 200 g of gluten-free whole grain rice flour
- 100 g of gluten-free potato starch
- 2 teaspoons of tartaric acid
- 1 teaspoon of baking soda
- 70 g cane sugar
- 100 g plant milk
- 40 g of sunflower oil
- 130 g of lemon or vanilla soy yogurt
- 3-4 apricots
- vanilla extract (to taste)
- Preheat the oven to 180°C.
- Pit the apricots and cut them into small cubes.
- Mix the flour, starch, tartar, baking soda and sugar in a bowl.
- In another bowl, add yogurt, oil, vegetable milk and vanilla and beat everything with an electric hand mixer for a minute.
- Add the liquid ingredients to the dry ingredients and mix thoroughly.
- Mix the apricot cubes into the batter just before baking.
- Grease the cake pan and pour the batter into the pan.
- Bake for about 25 minutes and let the cake cool completely before removing from the pan.
- Dust the finished cake with icing sugar or you can add icing sugar and more apricot cubes on top.
Apricot cake with almond crumble
Summer coffee will be so much better with this delicious cake. It is supple and pleasantly fruity thanks to the fresh apricots, and the perfect buttery crumb with almonds and cardamom gives it an unbeatable taste.
On a small scale:
- 40 g of chopped almonds
- 94 g plain flour
- 62 g plus 1 tablespoon of cane sugar
- ¼ teaspoon cardamom
- pinch of salt
- 5 tablespoons of melted butter
For the dough:
- 10-12 ripe fresh apricots
- 203 grams of plain flour
- 50 g of almond flour
- 1 and ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- pinch of salt
- ¼ teaspoon cardamom powder
- 232 g of yogurt
- 190 grams plus 2 spoons of granulated sugar
- 100 ml of oil without a strong taste
- 1 teaspoon of lemon juice
- the zest of one small lemon
- ½ teaspoon of vanilla extract
- half a teaspoon of almond extract (optional)
- ¼ cup of water
- Mix all the crumb ingredients with a spoon or by hand until the texture resembles a crumb.
- Refrigerate for at least 15 minutes or until ready to use.
- You can make the crumb topping weeks ahead.
- Gently wash and dry the apricots.
- Peel and pit them.
- Refrigerate until use.
- Preheat the oven to 180 degrees C for at least 15 minutes.
- Grease a 23 cm cake tin with oil and sprinkle with flour.
- Stir the sugar, water and yogurt until the sugar is completely dissolved.
- Add oil, lemon juice, vanilla, almond extract and beat well.
- In another bowl, sift all the dry ingredients and mix quickly.
- Add lemon zest.
- Now slowly add the sifted flour to the wet ingredients.
- Add the dry ingredients to the wet ingredients with a spatula or beat with a hand mixer until smooth and free of lumps.
- The batter should be thicker compared to regular cake batter.
- Pour the batter into the pan and layer the apricots on top so that they cover the entire cake.
- Crumble the crumb with your hands and sprinkle the resulting crumb evenly over the apricots.
- Gently spread the crumbs all over the cake.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the cake comes out with smaller crumbs, not a sticky dough.
- If the top is browning quickly, put foil over it after 50 minutes.
- Leave to cool completely in the tin.
- Cover the cake loosely with a tea towel so that it does not dry out when it cools to room temperature.
- Now loosen the inner circumference of the mold with a knife and gently loosen.
- Enjoy your meal!
French bun with apricots
Everyone has to love this light yet decadent cake! It’s not too sweet and it’s beautifully moist in the middle. Try it yourself.
- 1/2 cup softened butter
- 1/2 cup sugar
- 3 eggs, separated
- zest and juice of 1 lemon
- 1 cup almond flour
- 1/2 cup plain flour
- 3/4 cup ricotta
- 4-5 apricots, halved
- Preheat the oven to 175 degrees Celsius.
- Line a 20 x 20 glass baking dish with parchment paper.
- Beat the butter and sugar to a creamy consistency.
- Then add the egg yolks one at a time, always beating in between.
- Add lemon juice and zest and incorporate.
- Add both flours and mix.
- In another bowl, beat the egg whites until stiff peaks form.
- Carefully fold into the flour mixture.
- Now gently add the ricotta.
- Put the dough in the prepared form.
- Lightly press the apricot halves skin side down.
- Sprinkle with a little sugar.
- Bake for about 45 minutes.
- Allow to cool before removing the baking paper from behind the buns.
- Cut the finished bun into squares.
And which bun did you like best? Write to us in the comments!