Simple Apricot Sheet Cake

Today you will get a simple apricot sheet cake. Because I love apricots and because I needed a simple cake, one you can eat with your hands and you may take to a picnic. For that reason I took pictures outside, I wanted to feel the fresh summer air. I guarantee, this cake is going to disappear faster than you can look. We happily ate it. As it is only the two of us, I made a slightly smaller version, but you can use a regular baking sheet. For 13 more apricot recipes, check this blog post.

Have you ever wondered why a pound cake is called pound cake? It is pretty simple, back in the days, a cake would contain the same amount of flour, fat, and sugar, a pound of flour, a pound of fat, etc. Hence the name. I only reduced the amount of sugar as we will use a leavener, thus don’t need as much sugar for structire. I figured that the apricots are already sweet enough. Normally a pound cake is made with the creaming method meaning you will cream the butter with the sugar first, then add the eggs and lastly the flour. However, this one diviates a little bit as we will separate the eggs and beat the egg whites separately. I know this is an extra step, but believe me, it is worth it, I promise. The cake is extra fluffy because of this extra step. I hope you enjoy it as much as we did!

Credit: S-Küche (in German)

Simple Apricot Sheet Cake

Serves: One sheet cake
Prep Time: 30min Cooking Time: 45min Total Time: 1hr 15min

This simple apricot sheet cake has a creamed batter on which apricots halves are placed.


  • 1 kilo of apricots, if using a full baking sheet, you will need 1.2 kg
  • 1 organic lemon
  • 4 eggs
  • 230 grams of butter at room temperature
  • 180 grams regular sugar
  • 1 teaspoon of vanilla extract
  • 230 grams of all-purpose flour
  • 1 teaspoon of baking powder



Wash the apricots, cut in half and take out stone. Zest the lemon and reserve the zest. Divide the eggs, the egg whites into a large bowl, the egg yolks in a small one. Line a baking sheet with parchment paper. I used a slightly smaller baking sheet, anything between 30x40cm or 25x35cm is fine. Preheat oven to 180 degrees Celsius.


Beat the egg whites with a pinch of salt until stiff peaks form. Set aside. Cream the butter with the sugar and vanilla extract for a few minutes until fluffy and paler in color. Add egg yolks, one at a time for about 30 second before adding the next. Add flour and baking powder and only mix until combined. Spread the batter onto the prepared baking sheet and place the half apricots with the cut side facing up on top.


Bake on medium rack for about 40-45min or until golden. You can dust with icing sugar if desired shortly before serving.

P.S. If you are interested in some other simple cake, how about this simple cherry cake (on the left) or this strawberry cake with almonds ( on the right).

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