Corn flour (finely ground yellow cornmeal) has long been prized in baking for its ability to give cakes a distinct, tender crumb and a cheerful golden color. Be sure to bake this fluffy, sweet corn cake with apricots this summer while the fruit is at its sun-ripened peak. The recipe is versatile: if you don't have a bread machine on hand, feel free to use your oven—baking time will be around 40–50 minutes. The bright aroma of vanilla paired with the gentle tartness of ripe apricots creates a truly cozy atmosphere, turning an ordinary afternoon tea into a small celebration.
The golden corn cake with juicy apricots is ready! It turns out wonderfully tender, fragrant, and bright like summer.
Ingredients
- 350 g (12.3 oz) fresh apricots
- 200 g (1 cup) granulated sugar
- 2 large eggs
- 150 g (2/3 cup) milk
- 50 g (3.5 tbsp) neutral vegetable oil
- 150 g (1 1/4 cups) corn flour (finely ground yellow cornmeal)
- 50 g (1/3 cup) all-purpose wheat flour
- 1 1/2 tsp baking powder
- 1 tsp ground turmeric
- 1 tsp vanilla powder (or vanilla sugar/extract to taste)
- Pinch of fine salt
- Butter, softened, for greasing
How to Make Corn Flour and Apricot Cake
Halve the apricots and remove the pits. Slice the pitted fruit into small wedges.
For this recipe, it is best to choose ripe yet firm apricots so they hold their shape and don't turn to mush while baking.
Prepare the batter. Pour the granulated sugar into a deep mixing bowl, crack in the eggs, and add a pinch of fine salt to balance the cake’s sweetness.
Start by combining the eggs and sugar. A pinch of salt will help bring out the cake's sweetness.
Whisk the eggs and sugar together for a few minutes until the sugar granules dissolve. Pour in a neutral vegetable oil—corn, canola, sunflower, or mild olive oil will all work beautifully.
Whisk the mixture until the sugar dissolves, then pour in the neutral vegetable oil.
Pour in the warm milk and whisk the liquid ingredients together for a couple of minutes.
Pour in the warm milk and whisk all the liquid ingredients together thoroughly once more.
In a separate bowl, combine the dry ingredients: the corn flour, all-purpose wheat flour, baking powder, and vanilla powder. Check the package instructions for your specific vanilla powder, as manufacturers usually indicate the exact amount needed.
The combination of corn flour and wheat flour gives the cake a unique, tender, and slightly crumbly texture.
Add a teaspoon of ground turmeric to enhance the natural yellow hue of the corn flour. This step is optional, but it gives the crumb a lovely golden color.
Turmeric is a wonderful natural coloring that enhances the sunny hue of the corn flour.
Add the dry ingredients to the bowl with the wet mixture. Stir the batter with a spoon or whisk until combined.
Add the flour mixture to the liquid base and stir until smooth and lump-free.
Let the finished batter rest for about 30 minutes. Always give this batter time to rest—you might not believe it, but it is essential for a fluffy, tender crumb!
Let the batter rest for about 30 minutes—this is an important step for achieving a fluffy, well-textured crumb.
After half an hour, fold the sliced apricots into the rested batter.
Gently fold the apricot pieces into the rested batter so they are evenly distributed.
Cut a sheet of parchment paper to fit your bread machine pan and grease it with softened butter. Line the pan with the buttered paper and carefully pour in the batter.
Butter the parchment paper—this makes it much easier to lift the cake out of the deep pan after baking.
Set the pan into the bread machine and close the lid. Select the “Bake” program and set the timer for 1 hour and 10 minutes. Once the timer goes off, turn off the machine without opening the lid, and let the cake sit in the warm chamber for 10 minutes.
Don't rush to open the lid when the timer beeps—let the cake rest in the warmth for another 10 minutes.
Remove the finished corn and apricot cake and transfer it to a wire rack to cool. Once cooled, the cake slices easily into neat pieces, just like a loaf of bread.
Lift the cake out and leave it on a wire rack. Once cooled, it will be much easier to cut into neat slices.
Because the batter is made with vegetable oil, this homemade cake keeps well for a long time without going stale. Serve the sweet slices with whipped cream or vanilla sauce. Enjoy!
This cake stays fresh for a long time and pairs wonderfully with tea, coffee, or a scoop of vanilla ice cream.
A bread machine can do so much more than just bake bread—this appliance is far more versatile than it seems at first glance. For a summer cottage or a country house without a modern oven, this corn and apricot cake is a true lifesaver. In the summer heat, when the mere thought of turning on the oven is daunting, the bread maker gently handles the job, keeping your kitchen cool while treating you to a fresh dessert for evening tea.
Serve the finished cake with a scoop of vanilla ice cream or thick whipped cream to highlight its tender texture. Once apricot season comes to an end, don't hesitate to experiment: you can easily swap them for nectarines, plums, or even frozen berries. To keep the cake soft for longer, store it under a clean kitchen towel or in an airtight container—though experience shows this treat disappears from the table almost instantly.
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