A delicious skillet cake topped with apricots and white chocolate drops. Perfect served with ice cream for dessert.
This Apricot Skillet Cake is so easy to make and tastes delicious! It looks really impressive and rustic served in the skillet. But if you don’t have one, it can be made in a cake tin too!
One of the best things about this cake is just how versatile it is. You can use almost any seasonal stone fruit or berries. Peaches, plums, raspberries, blackberries, apples, pears or a combination of these! It can be made with fresh, canned or frozen fruit. I serve mine warm with vanilla ice cream for dessert.
How to make Apricot Skillet Cake:
Preheat the oven to 180°C fan bake then grease a skillet well with butter. To make the batter, whisk the butter and brown sugar in the bowl of a mixer. Add the eggs and vanilla and whisk until light and fluffy. Sift in the self raising flour then carefully fold the ingredients together without over mixing.
Spread the cake mixture across the base of the skillet to the edges. Cut the apricots into slices and remove the stones. Sprinkle half the white chocolate over the cake mixture then arrange the apricot slices on top. Add remaining white chocolate. Mix together the brown sugar and cinnamon then sprinkle on top of the cake.
Bake for 30 minutes then let it sit in the skillet for 10 minutes before serving. Sift over icing sugar then serve warm with ice cream or cool with cream and yoghurt.
Common questions about Apricot skillet cake:
Can I substitute other fruit in? Absolutely. Pears, plums, nectarines and berries would all work well in this recipe.
Does it have to be fresh fruit? No it can be made with canned or frozen fruit too.
Does this have to be cooked in a skillet? Not at all. I’ve also made this in a cake or slice tin and it turned out great. Cooking times may vary depending on the size of your tin.
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- 75g butter, softened
- ¾ cup brown sugar (120g)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup self raising flour (160g)
- 5 apricots or one can drained (250g)
- ½ cup white chocolate drops
- 1 Tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp icing sugar
- Preheat oven to 180°C fan bake. Grease a skillet well with butter or line a baking tray with baking paper.
- Add the butter and brown sugar to the bowl of a mixer, whisk until well combined. Add the eggs and vanilla then whisk again until light and fluffy.
- Sift in self raising flour and then carefully fold all of the ingredients together without over mixing. Spread the cake mixture in the base of the skillet right out to the edges.
- Cut apricots into slices and remove the stones. Sprinkle half of the white chocolate drops over the cake mixture then arrange the apricots slices on top. Add the rest of the white chocolate drops.
- In a small bowl mix together cinnamon and brown sugar. Sift over the cake until the fruit is completely covered.
- Bake for 30 minutes then let it sit in the skillet for 10 minutes to rest before serving.
- Sift over icing sugar then serve warm with ice cream or cool with cream or yoghurt.
- Apricots can be swapped for any stone fruit, apples, pears or berries - this recipe is super versatile.
- This can be made with fresh, frozen or canned fruit.
- This recipe can be made in a skillet or use a small lined baking tray or cake tin.
- Replace self raising flour with 1 cup plain flour and 1 teaspoon of baking powder.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 279mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.