If you’re on the hunt for a dessert that’s moist, bursting with flavor, and super simple to whip up, you’re in for a real treat! This Olive Oil Apricot Cake puts a fun spin on the traditional olive oil cake, featuring a zesty citrus flavor and a tasty apricot filling.
I made this recipe during a live cooking demo, and let me tell you—it vanished quicker than I could cut it! I drew inspiration from an olive oil cake recipe by America’s Test Kitchen and added my own flair to make it even more delicious.
Why You’ll Adore This Cake
No Butter Required – The olive oil gives it a rich, moist feel.
Zesty & Fresh – Lemon zest and juice bring a lively, bright flavor.
Distinctive Apricot Filling – A creamy apricot layer adds natural sweetness and complexity.
Effortless & Classy – Perfect for a casual weeknight dessert but fancy enough for entertaining.
Ingredients
🔸 1/3 cup dried apricots
🔸 1/3 cup hot water
🔸 1 ¾ cups (8 ¾ ounces) all-purpose flour
🔸 1 teaspoon baking powder
🔸 ¼ teaspoon baking soda
🔸 ½ teaspoon salt
🔸 1 ¼ cups (8 ¾ ounces) sugar
🔸 3 large eggs
🔸 ¾ cup extra-virgin olive oil
🔸 ¾ cup whole milk
🔸 1 tablespoon grated lemon zest
🔸 ¼ cup lemon juice
Instructions:
1️⃣ Prepare the Apricot Filling
Blend dried apricots with hot water until you get a smooth consistency. Set it aside. This step creates a sweet and slightly tangy filling that pairs perfectly with the olive oil base.
2️⃣ Combine the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ . Mix the Wet Ingredients
In a larger bowl, whisk the sugar and eggs until the mixture is light and fluffy. Gradually drizzle in the olive oil while whisking continuously. Then, mix in the milk, lemon zest, and lemon juice.
4️⃣ . Merge the Batter
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this will keep the cake tender.
5️⃣ . Layer the Batter
Grease a 9-inch round cake pan and pour in half of the batter. Chill it in the fridge for 10 minutes—this helps create a solid base for the apricot layer.
6️⃣ Spread the Apricot Filling
Gently layer the apricot puree over the chilled batter, then pour the remaining batter on top, ensuring the filling is completely covered.
7️⃣ . Bake the Cake
Bake at 350°F (175°C) for 45–50 minutes or until a toothpick inserted in the center comes out clean.
8️⃣ Cool & Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Enjoy it warm or at room temperature for the best taste and texture.
This cake strikes the perfect balance—rich yet light, citrusy without being too strong, and super moist, thanks to the olive oil. The hidden apricot layer is a delightful surprise in every bite! It was such a crowd-pleaser that people were snatching slices before I could even finish serving it.
Whether you’re baking for a special event or just treating yourself, this Olive Oil Apricot Cake is a must-try. Give it a shot, and I’d love to hear your thoughts!
