Apricot Raspberry Torte

The only cake recipe you’ll need this summer, or anytime you want to toss some fruit on top of a handful of ingredients that results in a stunning and delicious torte is right here. I think this torte would be stunning with apples or pears on top and dusted with cinnamon as well when we transition into Fall. Showcasing apricots and raspberries, lots of summer fruits will work, look, and taste nothing short of amazing.

Apricot Raspberry Torte | My Kitchen Love

For full disclosure, I’ve adapted this recipe from a NY Times recipe (found here). I believe it is one of their most popular recipe. And with good reason. 7 essential ingredients that you most likely will have in the pantry, can be made in one bowl, and freezes well. I make variations of this cake when I need something quick and easy to take to a gathering or to host an event. I’ve switched out the fruit and added vanilla as an option. I like vanilla and the apricots are really petite, sweet, and juicy this year making them perfect for this torte.

Apricot Raspberry Torte | My Kitchen Love

The kids loved it. And my husband saw how much fruit was on it and served it with yogurt for breakfast one day, so there’s also that option. Any which way about it, I hope you get a chance to try the recipe (and eat your cake too;).

Apricot Raspberry Torte | My Kitchen Love

Serve 8-10


3/4 sugar
1/2 cup unsalted butter, at room temperature
1 cup unbleached flour
1 tsp baking powder
2 eggs
16 apricots, halved and pitted
1/2 raspberries
1 tsp vanilla, optional 

Sugar and lemon juice for topping – all optional.


Preheat oven to 350°F.

Lightly spray a 8″, 9″ or 10″ spring form pan with non-stick spray.

Cream the sugar and butter together in a bowl (I used my stand mixer because I’m lazy, beat the sugar and butter together however you see fit, this recipe is not finicky). Add flour, baking powder, eggs, and vanilla (if using), and beat well.

Place batter in pan and smooth top (doesn’t need to be perfect). Place apricots and raspberries on top of batter (lay them on top, do not press down as the batter will rise above them and cover them).

Sprinkle with about 1 tsp of sugar (I like using demerara sugar) and juice from 1/2 lemon.

Bake for 60-85 minutes, checking frequently to determine  doneness after the 55 minute mark.

Remove from oven and cool completely to room temperature*.

Serve plain or with sweetened whip cream or ice cream.

* At this point the cake can be frozen or placed in the fridge for a few days. If the torte is frozen reheat at briefly at 300*F.


You Might Also Like


  • Reply
    July 22, 2016 at 6:41 am

    Thank you this recipe for the apricot raspberry torte looks really amazing. I had a question is it two eggs or four eggs as when I see the recipe here it has two eggs but it is listed twice? Am I missing something? Thank you

    • Reply
      Samantha Gutmanis
      July 22, 2016 at 7:01 am

      Hi Luana, Thanks for this! It’s 2 eggs; I’ve amended the list. 🙂 The batter doesn’t amount to much when it’s placed in the baking tin, but does rise significantly. Hope you enjoy it!

  • Reply
    July 31, 2016 at 12:37 pm

    Thank you can’t wait to try it!

  • Leave a Reply