Apple Apricot Jam Layer Cake

by
Apple Apricot Jam Layer Cake
Pin
Share
Tweet

This post may contain affiliate links learn more

 

 

This Apple Apricot Jam Layer Cake combines soft, moist vanilla-scented sponge with tender baked apples and fragrant apricot jam swirls for a dessert that’s both rustic and refined. Two generously filled layers sandwich a ribbon of sweet-tart apricot preserves, while the cake’s crumb is light from a balance of eggs and oil. A dusting of powdered sugar on top adds an elegant finish. Perfect for afternoon tea, brunch gatherings, or a celebratory dessert, this cake celebrates seasonal apples and pantry staples in one delightful bite.

Cooking Time

  • Preparation: 20 minutes (mixing batter, slicing apples, greasing pan)

  • Assembly: 10 minutes (layering jam and apples)

  • Baking: 45–50 minutes at 180 °C (350 °F)

  • Cooling & Dusting: 20 minutes

  • Total Time: Approximately 1 hour 30 minutes

Ingredients

  • Dry Ingredients:

    • 360 g (3 cups) all-purpose flour

    • 4 g (1¼ tsp) baking powder

    • Pinch of salt

  • Wet Ingredients:

    • 2 large eggs, room temperature

    • 5 tbsp (100 g) granulated sugar

    • 8 g vanilla sugar (or 1 tsp vanilla extract)

    • 10 tbsp (100 ml) neutral oil (vegetable or canola)

    • 3 tbsp (90 g) apricot jam, divided (for filling)

    • 2 tbsp (60 g) apricot jam (for glaze)

  • Filling & Topping:

    • 2–3 medium apples (about 300 g total), peeled, cored, and thinly sliced

    • Powdered sugar, for dusting

  • Equipment:

    • 26 cm (10-inch) springform or round cake pan

    • Parchment paper

Step-by-Step Cooking Directions

  1. Preheat & Prep Pan:
    Preheat your oven to 180 °C (350 °F). Grease a 26 cm cake pan and line the bottom with parchment paper.

  2. Sift Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, and a pinch of salt until fully blended; set aside.

  3. Whisk Eggs & Sugars:
    In a large mixing bowl, beat the two eggs with granulated sugar and vanilla sugar (or vanilla extract) using an electric mixer on medium speed until pale, fluffy, and ribbon-like, about 3–4 minutes.

  4. Incorporate Oil:
    With the mixer on low, drizzle in the oil in a thin stream until just incorporated. The batter should look smooth and emulsified.

  5. Combine Wet & Dry Mixtures:
    Gently fold the dry ingredients into the egg-oil mixture with a spatula, in three additions: flour–batter–flour–batter–flour. Stir only until no streaks of flour remain; overmixing will toughen the cake.

  6. Layer Batter, Jam & Apples:
    Pour half the batter into the prepared pan and smooth the top with a spatula. Dollop 3 tablespoons apricot jam evenly over the batter, then use a skewer or the back of a spoon to create gentle swirls. Arrange half of the sliced apples in a single layer atop the jam. Carefully spread the remaining batter over the apples, then spoon the final 2 tablespoons of apricot jam in small dots and swirl again. Top with the remaining apple slices in a decorative pattern.

  7. Bake:
    Bake in the center rack of the preheated oven for 45–50 minutes, until the top is golden brown and a toothpick inserted into the cake’s center comes out clean (a few moist crumbs are fine).

  8. Cool & Dust:
    Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edge, release the springform, and transfer the cake to a wire rack. Let it cool another 10 minutes, then dust generously with powdered sugar.

  9. Slice & Serve:
    Cut into 12 wedges and serve slightly warm or at room temperature. The jam swirls and apple slices create visual layers that showcase this cake’s rustic charm.

Nutritional Information

(Per slice; recipe yields 12 slices)

  • Calories: 250 kcal

  • Protein: 3 g

  • Carbohydrates: 39 g

  • Dietary Fiber: 1.5 g

  • Sugars: 23 g

  • Fat: 8 g

  • Saturated Fat: 1 g

  • Sodium: 100 mg

The Origins and Popularity of the Recipe

Layered fruit and jam cakes trace back to Central and Eastern Europe, where home cooks would combine seasonal fruits and preserves into yeasted or batter-based desserts. Modern interpretations use simple oil-based sponge batters for quick assembly and moist crumb. Apple-jam cakes gained popularity on food blogs and social media for their ease, homey appearance, and use of readily available ingredients, making them a go-to for weekend baking.

Reasons Why You’ll Love the Recipe

  • Effortless Assembly: One-bowl batter and simple layering deliver big impact.

  • Balanced Sweetness: Apricot jam “swirls” provide bursts of tart-sweet flavor amid tender apple slices.

  • Moist Crumb: Oil keeps the cake soft for days—no stale worries.

  • Visual Appeal: Decorative apple arrangement and jam marbling make it instantly Instagram-worthy.

  • Adaptable: Swap apples for pears or plums, and apricot jam for raspberry or peach.

Health Benefits

Apples lend dietary fiber and natural sweetness, reducing refined sugar needs. Using moderate oil instead of butter lightens saturated fat content. Apricot jam contributes antioxidants from fruit, while eggs supply protein and essential nutrients. Portion control and moderate sweetness keep each slice an occasional indulgence rather than a sugar overload.

Serving Suggestions

  • Afternoon Tea: Pair with Earl Grey or chai to complement the cake’s fruity notes.

  • Brunch Buffet: Serve alongside quiches, fresh fruit salad, and yogurt parfaits.

  • Ice Cream: A scoop of vanilla or salted-caramel ice cream elevates the served-warm cake.

  • Coffee Break: Espresso or cappuccino intensifies the vanilla-apple-jam flavor trio.

Common Mistakes to Avoid

  • Overmixing Batter: Stops the cake from rising evenly; fold gently.

  • Skimping on Jam Swirls: Even distribution of jam ensures every slice has flavor pockets.

  • Uneven Apple Slices: Slice apples with consistent thickness (3–4 mm) to bake through simultaneously.

  • Undercooking Center: Check doneness at 45 minutes with a toothpick; err on the side of a few crumbs over raw batter.

  • Skipping Pan Prep: Oil and parchment ensure clean release and pristine edges.

Pairing Recommendations

  • Wines: A lightly sweet Riesling or Moscato d’Asti highlights the apricot notes.

  • Beers: A Belgian witbier or fruit lambic mirrors the cake’s fruitiness.

  • Non-Alcoholic: Sparkling apple cider or lightly spiced mulled tea enhances autumnal charm.

Cooking Tips

  • Tempered Eggs: Use room-temperature eggs for smooth batter and even rise.

  • Vanilla Sugar Substitute: If vanilla sugar isn’t available, replace with 1 tsp vanilla extract.

  • Jam Quality: Use high-fruit-content jam for intense flavor; homemade works beautifully.

  • Pan Rotation: If your oven has hot spots, rotate the pan halfway through baking for an even crust.

  • Storage: Store covered at room temperature for up to 2 days or refrigerate for 4 days; bring to room temp before serving.

Similar Recipes to Try

  • Pear & Raspberry Jam Bundt Cake

  • Plum & Almond Oil Cake

  • Apricot Yogurt Coffee Cake

  • Apple & Cinnamon Streusel Cake

  • Mixed Berry Ripple Loaf Cake

Variations to Try

  • Spiced Apples: Toss apple slices with ½ tsp ground cinnamon or cardamom before layering.

  • Nutty Crunch: Sprinkle chopped walnuts or almonds over the top batter before baking.

  • Gluten-Free: Substitute 1:1 gluten-free flour blend; add 1 tsp xanthan gum if needed.

  • Dairy-Free: Use nondairy milk for batter and a plant-based yogurt for the custard.

  • Citrus Twist: Add 1 tsp lemon zest to both batter and powdered sugar dusting for extra brightness.

Ingredient Spotlight

Apricot Jam: Beyond sweetness, apricot jam brings a delicate tartness and amber hue that contrasts with pale sponge. High-fruit jams (with minimal added sugar) intensify authenticity and depth in layered cakes.

Conclusion

This Apple Apricot Jam Layer Cake captures the essence of home baking—simple ingredients transformed into a show-stopping dessert. Its tender crumb, luscious fruit swirls, and elegant apple pattern appeal to both baking novices and seasoned pastry enthusiasts. Whether you bake it for a special occasion or an everyday treat, this cake promises warmth, flavor, and the gentle nostalgia of freshly baked fruit desserts.

Frequently Asked Questions

  1. Can I use a different pan size?
    Yes—use a 24 cm pan and reduce bake time by 5–10 minutes; for a 28 cm pan, add 5 minutes.

  2. How do I know when apples are done?
    They should be tender when pierced with a toothpick; if not, cover cake with foil and bake 5 more minutes.

  3. Can I make the cake ahead?
    Bake and cool fully, wrap tightly, and store at room temperature for up to 2 days; dust with sugar just before serving.

  4. Why is my cake dense?
    Overmixing flour or too little leavening can cause density; always sift and fold gently.

  5. How can I prevent jam from sinking?
    Swirl jam gently without pressing; too much force can drop it through batter.

  6. Can I replace apples with another fruit?
    Yes—pears, peaches, or plums work similarly; adjust slice thickness to match texture.

  7. Why did my cake stick to the pan?
    Ensure the pan is well-greased and parchment completely covers the bottom.

  8. Is this cake freezer-friendly?
    Freeze wrapped slices for up to 1 month; thaw at room temperature.

  9. Can I add spices to the batter?
    Absolutely—1 tsp cinnamon or nutmeg complements apple very well.

  10. How do I get a glossy powdered sugar finish?
    Sift sugar onto a cool cake using a fine-mesh sieve; avoid dusting while the cake is still warm.

Pin
Share
Tweet