Easy Apricot Torte Recipe (One Bowl, Ready in 1 Hour)

If you’re looking for an easy apricot cake recipe that tastes like you spent hours in the kitchen, this simple apricot torte is exactly what you need. Adapted from Marian Burros’ famous purple plum torte, this one-bowl wonder features a buttery cake base studded with ripe apricots that bake into jammy pockets of fruit.

The beauty of this apricot torte lies in its simplicity. You can have the batter ready in about 5 minutes, arrange halved apricots over the top, then let the oven do the work. The apricots soften into puddles of natural jam whilst the cake bakes to golden perfection underneath.

Why This Apricot Torte Recipe Works

This recipe delivers professional results with minimal effort because:

• One bowl mixing means less washing up and faster preparation
• Fresh apricots add natural sweetness and beautiful presentation
• Simple pantry ingredients (flour, butter, eggs, sugar) create a tender crumb
• Versatile serving options work for afternoon tea or elegant dessert

If you’ve got a glut of apricots and have already made batches of my easiest quick 8-minute apricot jam, this torte is a wonderful way to showcase fresh fruit.

Frequently Asked Questions About Apricot Torte

Can I make this apricot torte ahead of time? Yes, this torte keeps well for 2 to 3 days when stored in an airtight container at room temperature. The flavours actually develop beautifully overnight. You can also freeze it for up to 3 months, wrapped tightly in cling film and foil.

Can I use tinned apricots instead of fresh? Whilst fresh apricots give the best results, well-drained tinned apricot halves can work in a pinch. Pat them very dry with kitchen paper before arranging on the batter, and reduce the sugar slightly as tinned fruit is usually in syrup.

What size tin do I need for this recipe? A 23-centimetre (9-inch) springform tin works perfectly. You can use a regular cake tin, but a springform makes removing the torte much easier.

Can this recipe be made without eggs? Unfortunately, no. The eggs provide essential structure and richness to this torte, and I haven’t successfully tested egg-free versions.

Why is my apricot torte soggy in the middle? This usually means the apricots were too ripe or wet, or the cake needed more baking time. Make sure your apricots are ripe but still firm, and test the centre with a skewer before removing from the oven.

Can I use other fruit in this torte recipe? Absolutely! This recipe works brilliantly with purple plums (the original version), halved peaches, nectarines, or even halved figs. Adjust the sugar based on your fruit’s sweetness.

How do I know when the torte is done? The cake should be golden brown on top, and a sharp knife or skewer inserted into the cake (not the fruit) should come out clean. The edges will pull slightly away from the tin sides.

Can I make this torte gluten-free? You can substitute the flour with a good-quality gluten-free all-purpose baking blend. The texture will be slightly different but still delicious.

How to Serve Apricot Torte

Whilst this makes a lovely teatime treat, I prefer serving it as a summer dessert. The generous amount of fruit pushes it firmly into pudding territory. Here are my favourite ways to serve it:

• Dollops of Chantilly cream
• Vanilla-spiked crème fraîche
• A scoop of vanilla ice cream
• Brushed with a tot of something boozy (brandy or amaretto work beautifully)

This is effortless entertaining at its finest. The torte looks impressive, tastes divine, and requires virtually no skill to pull off.

Choosing the Right Apricots

For best results, use apricots that are ripe but still hold their shape. Firm, unripe apricots won’t soften properly during baking, whilst overripe fruit will turn to mush. Look for apricots that yield slightly to gentle pressure and have that characteristic apricot fragrance.

Because apricots retain some tartness even when ripe, I recommend a generous sprinkle of light brown sugar over the top before baking. You can also use muscovado, Demerara or coconut sugar, which will give the torte a deeper caramel flavour that’s absolutely lovely.

Tips & Substitutions for Apricot Torte

Add almond flavour: Apricots and almonds are classic partners. Replace 30 grams of the flour with almond flour and add a teaspoon of almond extract to the batter for extra depth.

Toasted almond topping: Sprinkle flaked almonds over the cake for the last 20 minutes of baking time for added crunch.

Serving size: This recipe makes one 23-centimetre torte that serves 6 to 8 people.

Other fruit variations: Try this with plums (the original recipe), peaches, or nectarines. Adjust sugar levels depending on fruit sweetness.

This recipe makes one smallish torte which will serve 6 -8 

The Perfect Easy Apricot Torte Recipe

This easy apricot torte recipe creates a stunning summer dessert in just one bowl. Buttery cake studded with ripe apricots makes the perfect fruit dessert.

Print Recipe

Prep Time:5 minutes mins

Cook Time:50 minutes mins

Ingredients

• 150 grams granulated sugar plus 2 tablespoons for the topping 3/4 cup
• 115 grams butter at room temperature (add a pinch of salt if you are using unsalted butter) 1/2 cup or 1 stick
• 2 large free-range eggs
• 125 grams 1 cup of all-purpose flour or cake flour
• 1 tsp vanilla extract
• 1/2 tsp almond extract optional
• 1 tsp baking powder
• 7-8 fresh and ripe apricots halved and pitted

Instructions

• Preheat oven to 180°C (350°F).
• Using an electric mixer, cream the butter and 150 grams of sugar together until light and fluffy.
• Add the eggs one at a time, ensuring each is well incorporated before adding the next. Add the vanilla and almond extract with the eggs.
• Add the dry ingredients and mix briefly until just combined.
• Spoon the cake batter into a greased 23-centimetre (9-inch) springform cake tin with the bottom lined with baking paper. Smooth the top.
• Arrange the halved apricots, skin side up, evenly over the batter. Sprinkle with the remaining 2 tablespoons of sugar.
• Bake for 45 to 50 minutes until the cake is golden and a sharp knife inserted into the centre comes out clean. If the cake browns too quickly, loosely cover it with foil about three-quarters of the way through baking time.
• Cool on a rack, then remove from the tin. Serve with whipped Chantilly cream or a light sifting of icing sugar.

Notes

Storage Instructions

Room temperature: Store the cooled torte in an airtight container at room temperature for 2 to 3 days. The flavours develop beautifully overnight.

Refrigerator: If your kitchen is particularly warm, you can refrigerate the torte for up to 5 days. Bring to room temperature before serving for the best texture and flavour.

Freezer: Wrap individual slices or the whole torte tightly in cling film, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Servings: 8

A few other stone fruit desserts you will love

Easy apricots poached in chamomile tea

The best cherry galette with flaky crust

Easy plum tarte tatin

Nectarine, blueberry and bourbon pie

Easy plum frangipane galette

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