Easy Apricot Tray Cake

felichiccuisine
Aug 1, 2022
3 min read

Updated: 5 days ago

The Effortless Apricot Cake That Steals Every Summer Gathering.

This easy apricot tray cake is summer dessert perfection — a cloud-like sponge bursting with caramelized fruit and bright lemon zest. Ready in under an hour, it’s the ultimate fuss-free treat for picnics, potlucks, or lazy afternoon indulgences.

It’s the kind of cake you make when you want something homemade without the hassle. The ingredients are simple, likely already in your kitchen, and the batter comes together in minutes. It’s also incredibly flexible — try it with ripe cherries, strawberries, nectarines, or peaches for your own seasonal twist.

Each slice offers a balance of soft texture and vibrant fruit, making it a refreshing treat for warm days. Whether you serve it after dinner, with your morning coffee, or during an afternoon tea break, this cake brings a little joy to any part of the day.

Why This Apricot Cake is the Perfect Summer Dessert

There’s a reason this Classic Apricot Tray Cake has stood the test of time. It’s:

Quick to make – No mixer? No problem. A bowl and whisk will do.
Adaptable – Swap apricots for peaches, plums, or berries.
Crowd-pleasing – Ideal for potlucks, picnics, or easy summer entertaining

Tips for Making the Perfect Apricot Tray Cake

1. Use ripe, in-season fruit: For the best flavor and sweetness, choose apricots that are ripe but still firm — too soft and they’ll release too much juice while baking; too firm and they won’t caramelize properly.

2. Dry the fruit slightly: After halving and pitting the apricots, pat them dry with a paper towel. This helps prevent excess moisture from sinking into the cake and creating soggy spots.

3. Whip the egg whites well: Beating the egg whites until they form stiff peaks adds lightness and volume to the cake. Make sure your mixing bowl is clean and grease-free, or they won’t whip properly.

4. Fold gently: When incorporating the flour mixture into the whipped egg base, fold gently with a spatula to avoid deflating the batter — this keeps the cake airy and fluffy.

5. Don’t overmix: Once the flour is just combined, stop mixing. Overmixing can lead to a denser, tougher cake.

6. Arrange the apricots cut-side up: This allows them to slightly caramelize on top, adding both flavor and a lovely appearance. A sprinkle of brown sugar or sliced almonds can add extra sweetness and crunch.

7. Watch your baking time: Ovens can vary. Start checking the cake at 35 minutes. It should be golden brown and a toothpick inserted in the center should come out clean or with just a few crumbs.

8. Let it cool before slicing: The cake will firm up a bit as it cools, making it easier to cut clean slices. Dust with powdered sugar only after it’s cooled for a more even finish

Here’s a lovely review from one of my readers:

“This cake was such a hit at our weekend picnic! So light and fruity — everyone asked for the recipe. I used peaches instead of apricots and it turned out beautifully.” — Anna

Have you tried making this Apricot Tray Cake Recipe? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!

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