Austrian Apricot Cake (Marillenfleck)
Marillenfleck Say it: MAH-ril-len-fleck
Marillenfleck is a beloved Austrian summer cake featuring juicy fresh apricots nestled in a tender, buttery sponge. Popular throughout Austria, especially in the Wachau region known for its apricots, it is a staple at home kitchens and coffeehouses during apricot season. The contrast of sweet-tart fruit against the light vanilla-scented cake makes it irresistibly simple yet special. Served warm or at room temperature, it captures the essence of Austrian home baking.
Austrian Apricot Cake (Marillenfleck)
Marillenfleck
Pronounced MAH-ril-len-fleck
- Serves
- 8
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and ¾ cup sugar with an electric mixer until pale and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix just until combined.
Spread the thick batter evenly into the prepared pan. Arrange the apricot halves cut-side up on top of the batter, pressing them in slightly.
Sprinkle the 2 tablespoons of sugar evenly over the apricots and exposed batter.
Bake for 40–45 minutes until the cake is golden brown, the edges are pulling away from the pan, and a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 15 minutes, then remove the ring and cool completely. Dust with powdered sugar if desired.
Regional variants
In some Austrian households a streusel topping is added before baking for extra crunch. Plums (Zwetschkenfleck) or cherries are popular substitutions when apricots are out of season.
Cook's notes
- Choose ripe but firm apricots so they hold their shape during baking.
- The cake is best the day it is baked but keeps well covered at room temperature for up to 2 days.
- If apricots are very tart, increase the sprinkling sugar to 3 tablespoons.
Serve with
Whipped cream or vanilla ice cream; traditionally enjoyed with coffee.
Make ahead and storage
Can be baked a day ahead and stored covered at room temperature. Reheat slices gently in a low oven if desired.
