Gluten Free Marillenkuchen (Apricot Cake)

Whether you're a fan of fruity desserts or simply seeking a delightful way to showcase the vibrant flavors of apricots, this tender, buttery Gluten Free Marillenkuchen (Apricot Cake) is sure to become a new favorite. Apricots often fly under the radar in the US, but in Austria, they take center stage as a beloved staple ingredient.

Serve this delicious gluten-free apricot cake for breakfast, brunch, or in the afternoon for "Kaffee Klatsch". A generous dollop of freshly whipped cream is optional but highly recommended.

Recipe Ingredient Notes

Gluten Free Flour: I've experimented with both Bob's Red Mill 1-1 and my Homemade Gluten Free Flour Blend to test this Gluten Free Marillenkuchen. Both blends already include xanthan gum and consist of a combination of different gluten-free flours, resulting in a cake with optimal texture. You should be able to use any multi-purpose gluten-free flour blend available on the market for this recipe. However, if you choose Cup4Cup, please note that the batter might be slightly gummy, but it should still bake well.

Almond Flour: The almond flour gives this Austrian Apricot Cake its beautiful structure and crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. Also - Almonds and Apricots are a classic combination for European Cakes.

Apricots: When choosing apricots for a cake, it's best to opt for ripe apricots that are slightly firm and have a vibrant orange color. Some varieties even have a reddish color. Look for fruits that yield slightly to gentle pressure without being overly soft or mushy. Avoid excessively green apricots or blemishes, as they may not have reached their peak ripeness and could affect the flavor and texture of your cake.

Unsalted Butter: I prefer using unsalted butter in my recipes since I can control the amount of salt added this way. The butter should be at room temperature, around 65F. If you nudge the softened butter with your finger you should see an indent. But the butter should not feel like you can poke right through it.

What does an Apricot taste like?

Apricots possess a truly unique and distinct flavor profile. Renowned for their delicate and sweet taste, they are often accompanied by a pleasant tanginess that adds a refreshing twist. When fully ripe, apricots explode with juiciness, gently tart notes, and a subtle floral essence. The natural sweetness of the fruit takes the spotlight, unveiling hints of honey and a harmonious balance between acidity and sweetness. In some apricot varieties, a subtle almond-like undertone may emerge, further enhancing their complexity. Overall, apricots offer a delightful combination of sweetness, tanginess, and aromatic notes, making them an exquisite fruit to savor and relish.

How do I know if an Apricot is ripe?

To determine if an apricot is ripe and ready to be used to make this Gluten Free Marillenkuchen, you can follow these simple guidelines:

Color: Ripe apricots typically have a vibrant orange, golden, or even reddish hue. Avoid apricots that are still mostly green, as they are likely underripe.

Texture: Gently squeeze the apricot in your palm. A ripe apricot will yield slightly to pressure without being overly soft or mushy. It should have a slight firmness but not be rock-hard.

Fragrance: Give the apricot a gentle sniff near the stem end. A ripe apricot should have a sweet, pleasant aroma. If it doesn't have much scent or smells slightly sour, it may not be fully ripe.

Stem: Check the stem area of the apricot. If the stem is still green and firmly attached, the apricot might need more time to ripen. A ripe apricot often has a dry or slightly shriveled stem.

Apricots can ripen further once they are off the tree, so if you find slightly underripe apricots, you can leave them at room temperature for a day or two to ripen further. Once they are ripe, store them in the refrigerator to maintain their freshness. If you refrigerate them too early, they will turn mealy and lose their flavor.

Apricots in Austrian Cuisine

Apricots take center stage in Austrian cuisine, particularly in regions like the Wachau and the Danube Valley, where they flourish. Their unique and delightful flavor adds distinction to both sweet and savory dishes, making them a beloved ingredient in Austrian gastronomy. Here are some exciting ways apricots are used in Austrian Cuisine.

Marillenknödel: One of the most iconic apricot dishes in Austria is Marillenknödel. These are dumplings made from a dough typically containing potatoes or quark cheese, which are filled with a whole apricot. The dumplings are boiled and then served with melted butter, breadcrumbs, and powdered sugar. They are a popular dessert or sweet treat.

Pastries and Desserts: Austrian pastries and desserts regularly feature apricots. Like fillings for cakes, tarts, strudels, and various baked goods. Apricot jam often graces pastries or serves as a delectable filling for sweet treats. The Austrian Apricot Cake (Marillenkuchen) stands as a renowned example.

Schnaps: Made of fermented apricot juice or puree, apricots are the key ingredient in traditional Austrian fruit brandies known as schnapps. Apricot schnaps enjoys a stellar reputation for its potent, fruity flavor and finds appreciation as a digestif.

Jams and Preserves: Apricot jam and preserves are widely made and consumed in Austria. They are enjoyed as spreads on bread, used as fillings for pastries, or incorporated into various recipes. No Sachertorte would be complete without some apricot jam.

Tools needed to make a Gluten Free Marillenkuchen

I use a jelly roll pan to make this Austrian Marillenkuchen. It gives the cake the perfect thickness. The pan is about 10x15 inches with shallow sides, around 1 inch in height. I have had good luck finding very affordable Swiss roll pans at discount stores such as TJ Maxx. You may use a different pan, like a 10x13 pan, which will give you a thicker cake but I don't recommend using a larger sheet pan or the apricot cake will be very, very thin. Baking Times will depend on the size of the pan one uses.

You will also need a mixer (electric hand mixer or stand mixer), a flexible rubber spatula, an offset knife, a pairing knife, and a sifter.

How to make a Marillenkuchen

Make sure the butter and the eggs are at room temperature before starting this cake. While many recipes start by separating egg whites from egg yolks, my recipe for Marillenkuchen uses whole eggs.

Step 1: Preheat the oven to 350F. Spray the jelly roll pan with cooking spray and line it with parchment paper and set them aside.

Step 2: Wash the apricots and place them on a towel or parchment paper to dry. Using a paring knife, split the apricots in half making sure to remove the pits. The easiest way to do this is by following the "natural lines" around the fruit. There is no need to peel them - their skin is edible and thin.

Step 3: Combine the gluten free flour, almond flour, baking powder, and kosher salt in a small bowl and whisk to combine. Set aside.

Step 3: To the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, add the room-temperature butter, powder sugar, lemon zest, and a generous teaspoon vanilla extract or vanilla sugar. Mix at medium speed for 3 minutes until lighter in color and smooth. Make sure to stop the mixer halfway through and scrape the sides of the bowl with a flexible spatula.

Step 4: To the butter-sugar mixture add the room temperature eggs one at a time, ensuring to wait for 30 seconds between each addition. The batter may look curdled, but once you add the dry ingredients, it will blend together again.

Step 5: Add the dry ingredients to the wet ingredients and mix until a dough forms. Avoid overmixing the batter to prevent a denser gluten-free apricot cake. Use a flexible spatula to give the batter a few good stirs and fold everything together. This will ensure there are no pockets of flour hiding at the bottom of the pan.

Step 6:  Transfer the gluten free apricot cake batter to the prepared jelly roll cake pan. With a small offset spatula, spread it out as evenly as possible.

Step 7: Place the apricot halves cut side up on top of the batter. There is no need to press them into the cake batter since it will rise anyways.

Step 8: Transfer the Marillenkuchen to the preheated oven and bake at 350F for 35-38 minutes. The top of the cake will be golden brown and a toothpick comes out clean. To check the doneness of a cake with a toothpick, insert it into the center of your cake. The cake is done if the toothpick is clean or has only a few moist crumbs attached to it. IF you use a different size of the pan, please adjust baking time accordingly.

Step 9: Remove the cake from the oven. You can either let the cake cool completely on a wire rack or dust it with powdered sugar and cut it while still warm. There is nothing like a still warm slice of fresh baked gluten free apricot cake.

Serving and Storage

This simple cake is best the day it has been baked. Serve it with a little dusting of powdered sugar and maybe even some homemade whipped cream. Or if the cake is still warm topped it with some vanilla ice cream for a special treat.

Store any leftovers you may have in an airtight container at room temperature for up to 2 days. If it’s hot and humid in your kitchen I recommend storing it in an airtight container in the fridge. Cakes containing fresh fruit tend to spoil quickly. Allow for it to come to room temperature before serving.

How to make whipped cream

I love serving still-warm marillenkuchen with a generous dollop of homemade whipped cream.  You can make homemade whipped cream using an electric mixer or whit a whisk mixing by hand.

To make sweetened whipped cream, add COLD heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until still peaks form. Store in the refrigerator until ready to use. To have the whole "Austrian Kaffee & Kuchen" experience, I recommend not only topping the Gluten Free Apple Cake with whipped cream but also adding a dollop to you cup of coffee.

FAQ - Gluten Free Marillenkuchen

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.