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Apricot Sheet Cake – Recipe

apricot-cake2Apricot Cake is a must in our dessert selection, especially when our sons are visiting for the holidays.

They enjoy most of my baked goods, but this one is their favorite, maybe because it is not readily found at bakeries or restaurants.

A friend of mine, who is not a big fan of apricots, gave this cake her vote.

Apricot Sheet Cake – Recipe

Apricot Sheet Cake – Recipe


  • 1 cup sugar
  • 1 cup butter, softened
  • 3 egg yolks
  • 1 whole egg
  • ½ cup heavy cream or sour cream
  • 3 cups flour
  • 3 tsp. Baking powder
  • Pinch of salt
  • 1tsp. Vanilla or Rum extract
  • 2 cans of Apricot filling (Baker or Solo brand)
  • Streusel Ingredients:
  • ½ cup flour
  • ¼ cup butter
  • 1/8 cup sugar
  • ¼ tsp. Vanilla extract
  • Pinch of salt


  1. In a large mixing bowl mix well the sugar and butter, until creamy.
  2. Add the egg yolks, egg and sour cream.
  3. Mix well until creamy and lemon color.
  4. Add flour, baking powder, salt and extract.
  5. Mix well.
  6. Grease and flour a 12x18 cake pan.
  7. Spoon the batter into the pan, and spread it out evenly.
  8. Spread the apricot filling over the batter.
  9. Prepare the streusel crumbs, by combining all ingredients, mix with a pastry blender, or by hand, until chunky crumbs are formed, then sprinkle evenly over the filling.
  10. Bake in preheated oven at 350 degrees, for 25-30 min.
  11. Cool the cake in the pan.
  12. Cut into small serving pieces, and remove into a serving platter.


For variation, I also use Almond filling, made by Baker Fine Dessert Filling, or by Solo, depending on which brand I am able to find easier.

3 thoughts on “Apricot Sheet Cake – Recipe”

  1. Oksana T. says:

    I, too, love pliatsky and have made your apple sharlotka and European blueberry sheet cake. They are both delicious. I can’t find Solo apricot filling anywhere here in the LA area. Could I substitute Solo prune plum filling in your apricot sheet cake or do you like the solo almond filling better?

  2. Suburban Grandma says:

    Thank you for sharing your lovely experience with my loved recipes. I only post recipes which I tried and enjoyed having….so if your taste is similar to mine you will love all my recipes. Sorry to hear that you can’t find Solo filling in LA….you should shop online….The filling flavor is a personal taste…the almond is tasty but kind of overwhelming in aroma….the prune is milder. I like them both…my kids don’t like either of these…they like apricot, cherry and blueberry. Merry Christmas!

  3. Oksana T. says:

    Could I use apricot preserves or some type of jam in the apricot sheet cake sheet or must it be the Solo or Bakers cake and pastry filling?
    Btw, your borscht recipe for Sviat Vechir is fantastic. I made it last year and will make it again this year.
    Веселих Свят!

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