Apricot Tea Cake

    1 hour

    This is an afternoon tea favourite with my friends. The fresh apricots with a cinnamon and sugar dusting make it look as good as it tastes.

    20 people made this

    Serves: 12 

    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 6 tablespoons white sugar
    • 1 egg
    • 2 tablespoons butter or margarine
    • 1/4 cup dry milk powder
    • 2/3 cup (165ml) water
    • 1 teaspoon vanilla essence
    • 2 cups pitted and diced fresh apricots
    • 1/4 teaspoon ground cinnamon, or to taste
    • 1 tablespoon white sugar, or to taste

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Place the flour, salt and baking powder in a large bowl.
    3. In a separate bowl cream together the sugar, egg and butter until smooth. Mix the powdered milk, water and vanilla into the batter stirring until well blended. Pour the batter into the flour and beat until smooth.
    4. Spread the batter into a greased 20cm square cake tin and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
    5. Bake in the preheated oven approximately 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.

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    Reviews in English (18)


    We found this recipe to be very good with the following modifications: sugar was increased in the batter to 1/2 cup and in the topping to 2 tablespoons. I used milk instead of the milk powder plus water. I baked it quite a bit longer than called for, probably because the apricots were very juicy.  -  27 Jul 2005  (Review from Allrecipes USA and Canada)


    Absolutely incredible, economical, EASY recipe. I did as suggested by other reviews and increased the sugar to 1/2 cup. I also used whipping cream instead of powdered milk and water, and increased the vanilla 3 fold...which gave the cake a great flavor. I was so impressed with the ease of making this, and how few ingredients and items on hand are in pantry. My husband and I ate the whole thing. I also used a rectagular glass pan which worked well. I baked mine for 40 minutes. I also had one small peach which I added to the apricots, added 3 times the sugar with cinnamon, and it was so good. DEFINITELY a coffee cake for company!  -  11 Jul 2010  (Review from Allrecipes USA and Canada)


    I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2 cup, used 3 tbsp. of butter, and regular milk instead of powdered. I also spread half the batter in the pan, then topped the half with a mixture of cinnamon sugar, added the other half of the batter and proceeded with the directions for the topping. Baking took exactly 45 minutes, and when the cake had cooled slightly, I added a powdered sugar and milk icing. Tangy and sweet, this coffee cake really wakes up your taste buds! I will definitely make this again. Fresh apricots are difficult to find here, but I am sure that well-drained, canned apricots could be used.  -  09 Jul 2010  (Review from Allrecipes USA and Canada)