The German Apricot Cake is a so called “Blechkuchen” – that means it is a cake baked on a deep baking tray instead in a form. These cakes are very popular in Germany and this recipe is very easy and can be even done by baking beginners. You can use peaches, apricots or raspberries; even blueberries or black berries would be an option. Happy Baking!
Ingredients German Apricot Cake
1000 g apricots (jar, can) no sugar added (it you use sugared apricots reduce amount of sugar), peaches work very well too
250 g butter at room temperature
250 g sugar
1 package vanilla sugar Dr Oetker, 0.3oz or 1 tsp heaped – How to make vanilla sugar –
1 dash salt
rum flavor as needed
500 g flour
1 package baking powder, 0.5 oz
3 tbsp milk
3 egg yolks
60 g sugar
1 package vanilla pudding Dr Oetker, 0.3 oz (substitute: corn starch and natural vanilla extract)
creme fraiche – 1 cup
200 g hazelnuts chopped or grated (alternatively almonds)
rum flavor to taste
butter for the baking tray
Baking Instruction German Apricot Cake
– Drain apricots and let them drip.
– Mix sugar with vanilla sugar and salt, then mix butter the sugar and beat until foamy.
– Add one egg after the other while mixing continuously. Add rum flavor.
– Combine flour with baking powder, sieve it and mix it carefully with dough. If dough should be too thick add some milk. Dough should be liquid so it would drip from the spoon.
– Grease a deep baking pan (a so called hi side sheet cake pan; 2 inches deep) and spread dough on top (you also could layer it with parchment paper).
– Mix all ingredients for the topping.
– Place apricots on dough and with a spoon pour glaze on top.
– Bake in pre-heated oven for 45 minutes on 175 C or 345 F.
Instead of apricots use sour cherries, peaches or raspberries.
Plain sour cream can be a substitute for crème fraîche but the result will just be slightly more sour than with crème fraîche. If you’re feeling ambitious, make your own crème fraîche with just buttermilk and cream!