Hungarian Apricot Cake (Sárgabarackos Pite)

Sárgabarackos Pite, or Hungarian Apricot Cake, is a delicious dessert that is popular in Hungarian cuisine. This sweet treat is perfect for enjoying with a cup of coffee or tea, and it's a great way to showcase the flavors of fresh apricots.

Hungarian Apricot Cake (Sárgabarackos Pite)

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 kg fresh apricots, pitted and cut into wedges
  • 1/4 cup apricot jam

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  3. Add the cold butter to the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg, sour cream, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Transfer the dough to the prepared cake pan and press it evenly into the bottom and up the sides.
  7. Arrange the apricot wedges on top of the dough in a decorative pattern.
  8. Bake for 35-40 minutes, or until the crust is golden brown and the apricots are tender.
  9. Warm the apricot jam in a small saucepan and brush it over the warm cake.
  10. Allow the cake to cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Fat
10g
Protein
4g

Supplies

9-inch (23cm) round cake pan Whisk Large bowl Small saucepan

Tools

Oven Cake pan Baking brush

Serving suggestions

Serve the Sárgabarackos Pite with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

Tips & tricks

For the best flavor, use ripe, fresh apricots when making this cake.

Cost

$15