Austrian Apricot Cake - Marillenkuchen Recipe

Name: Austrian Apricot Cake - Marillenkuchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 apricots (20 halves); 200 g brown sugar; 400 g flour; 1 teaspoon orange, cest; 1 tablespoon vanilla sugar; 200 g Greek yogurt; 4 eggs (separated); 2 tablespoons brown sugar; 175 ml sunflower oil; 1 tablespoon baking powder; 1 pinch salt; 1 pinch cinnamon

Servings: persons

10 apricots (20 halves)
200 g brown sugar
400 g flour
1 teaspoon orange, cest
1 tablespoon vanilla sugar
200 g Greek yogurt
4 eggs (separated)
2 tablespoons brown sugar
175 ml sunflower oil
1 tablespoon baking powder
1 pinch salt
1 pinch cinnamon

1
beat 200g brown sugar, vanilla sugar, orange cest and sunflower oil in a bowl until fluffly.
2
add 4 egg yolks and keep on beating with mixer.
3
add yoghurt.
4
beat egg whites in a separate bowl with a pinch of salt until fluffy and stiff.
5
mix baking powder with flour and add to egg, sugar and oil mixture.
6
incorporate egg whites into dough carefully, this will make it fluffly.
7
preheat oven at 180u00b0C.
8
cut apricots in halves.
9
butter a pyrex dish (about 40x20cm) and add dough.
10
place apricot halves on dough,.
11
sprinkle apricot halves with cinnamon and 2 TB brown sugar.
12
let bake for 25min (if necessary cover cake the last 10min).
13
let cake cool, sprinkle with confectioner's sugar and cut in 20 squares.

1106

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 apricots (20 halves), 200 g brown sugar, 400 g flour, 1 teaspoon orange, cest, and more.

Yes, Austrian Apricot Cake - Marillenkuchen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Austrian Apricot Cake - Marillenkuchen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions