Moist Apricot Bundt Cake with Almond Glaze

Apricots are often overlooked next to peaches, but a ripe apricot is intensely fruity and floral. This recipe highlights that delicate flavor in a simple, buttery cake that’s perfect for summer.

I like to serve slices with a scoop of vanilla ice cream or a dollop of whipped cream and a sprig of mint alongside a cup of coffee or tea.

If you loved the peach cobbler pound cake, you’ll adore this apricot version — it’s one of my favorite summer cakes and a great way to use fresh stone fruit while it’s in season.

Table of contents

• Why You’ll Love This Easy Apricot Cake Recipe
• Apricot Cake Ingredients
• Substitutions and Variations
• How To Make Apricot Cake
• Pro Baking Tips
• Recipe FAQs
• More Cake Recipes

Why You’ll Love This Easy Apricot Cake Recipe

• Simple to make – No need to pre-cook the fruit. Toss fresh apricot pieces with cornstarch and jam, fold into the batter, and bake.
• Versatile for any occasion – Ideal for picnics, afternoon tea, potlucks, or a quiet dessert at home.
• Delicately tender texture – The crumb is soft and moist but sturdy enough to hold the apricot filling without collapsing.

(Full ingredient amounts are listed in the recipe card below.)

• Fresh apricots – Choose ripe but slightly firm fruit for the best texture and flavor.
• Apricot jam – Intensifies the apricot flavor and creates the glaze.
• Salted butter – Adds richness and helps produce a tender crumb.
• Orange zest – Brightens the flavor and complements the apricots.
• Cake flour – Gives a soft, fine crumb; all-purpose can be used as a substitute.
• Sour cream and whole milk – Add moisture, richness, and a slight tang.
• Vanilla and almond extracts – Subtle flavor enhancers that pair well with apricots.
• Nutmeg – A pinch adds warmth and depth without overpowering the fruit.

Substitutions and Variations

• If fresh apricots aren’t available, well-drained canned apricots or rehydrated dried apricots can be used—just blot them dry so the cake doesn’t get soggy.
• No cake flour? Substitute all-purpose flour or make a cake flour substitute by mixing all-purpose flour with cornstarch.
• Swap orange zest for lemon zest if that’s what you have on hand; it still pairs nicely with apricots.

How To Make Apricot Cake

Step 1: Chop apricots into bite-sized pieces, toss with cornstarch and apricot jam until coated, and set aside.

Step 2: Whisk together cake flour, baking powder, nutmeg, and salt in a large bowl and set aside.

Step 3: Cream butter, oil, sugar, and orange zest in a stand mixer fitted with the paddle until pale and fluffy. Add eggs one at a time, mixing until incorporated.

Step 4: Whisk together vanilla, almond extract, sour cream, and milk. Add half the dry ingredients to the mixer, then the wet mixture, then the remaining dry ingredients, mixing briefly between additions until the batter is smooth.

Step 5: Spray a 10- or 12-cup Bundt pan with nonstick spray and pour in half the batter.

Step 6: Spoon the apricot mixture into the center, top with the remaining batter, and gently swirl with a toothpick or butter knife. Bake 70–80 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then invert onto a wire rack.

Step 7: Warm a few tablespoons of apricot jam (about 15 seconds in the microwave) until runny, then brush it over the warm cake. Let the cake cool completely before slicing so the glaze sets.

Pro Baking Tips

• Room temperature ingredients: Ensure eggs, butter, sour cream, and milk are at room temperature so the batter emulsifies properly.
• Choose ripe apricots: They should give slightly when pressed—too soft and they’ll break down, too firm and they won’t release flavor.
• Grease the Bundt pan thoroughly: Use shortening or a flour-containing baking spray to prevent sticking in detailed pans.
• Cool briefly before unmolding: Let the cake rest in the pan 10–15 minutes to avoid breaking, then invert onto a rack to finish cooling.
• Brush glaze while warm: Applying the jam while the cake is still warm helps it absorb and creates a shiny finish.

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