Apricot Cinnamon Wave Cake
This Apricot Cinnamon Wave Cake is a must-try for summer, offering a refreshing twist that’s both easy and delicious.
Oct 27, 2025
Delicious Apricot Cinnamon Wave Cake: The Ultimate Summer Treat
Experience the perfect blend of fruity sweetness and warm spices with my Apricot Cinnamon Wave Cake. This delightful dessert is a must-try for summer, offering a refreshing twist that’s both easy to make and incredibly versatile. Whether you’re looking for a scrumptious breakfast option or a show-stopping dessert, this cake fits the bill perfectly.
Adapted from Yotam Ottolenghi’s and Helen Goh’s “Apricot and Almond Cake with Cinnamon Topping” recipe in their cookbook Sweet (2017).
The Perfect Summer Cake
Summer is the season for fresh, juicy apricots, and this cake makes the most of this delicious fruit. The tender cake base is studded with vibrant apricot pieces, adding a burst of natural sweetness and a beautiful visual appeal.
The wave of cinnamon running through the cake adds a warm, comforting note that pairs wonderfully with the fruit, making each bite a harmonious blend of flavors.
This cake is not only delicious but also incredibly easy to put together. With simple ingredients and straightforward steps, even novice bakers can achieve impressive results.
The moist, fluffy texture of the cake, combined with the juicy apricots and aromatic cinnamon, makes it a crowd-pleaser that’s sure to become a family favorite.
Versatile and Convenient
One of the best things about this recipe is its versatility. It’s the perfect addition to a summer breakfast table, offering a sweet and satisfying start to your day. Pair it with a cup of coffee or tea for a delightful morning treat.
Alternatively, serve it as a dessert, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, to impress your guests at summer gatherings.
Key Ingredients
- Greek Yogurt: Helps baked good result in a thicker, creamier texture and higher protein content.
- Cinnamon: A spice known for its sweet and warm flavor.
- Almond Flour: Gluten-free flour made from finely ground blanched almonds, often used in baking and cooking for its nutty flavor and high protein content.
Equipment
- Hand or stand mixer
- 9 in. spring-form pan
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (19)
Ingredients (19)
Cinnamon Goo
Cake
For serving
Instructions
Make the cinnamon goo
Melt butter (4 Tbsp) on medium heat in a small saucepan. Remove from heat and mix in sugar (½ cup), salt (1 pinch), and cinnamon (1 Tbsp). Whisk in eggs (2 large) until fully combined and set aside.
Make the cake
Preheat oven to 350°F with a rack set in the middle position.
Grease a 9 inches springform pan and fit with a parchment round.
In a large bowl, add the butter (6 Tbsp) and sugar (1 cup). Beat with a hand mixer on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs (2 large), whiskey (1 Tbsp), lemon zest (1 lemon), baking powder (2 ½ tsp), baking soda (½ tsp), and salt (1 tsp). Beat until homogenous.
On low speed, alternate mixing in the all-purpose flour (2 cups) with the Greek yogurt (⅔ cup).
Dump batter into the cake pan and spread into an even layer.
Sprinkle batter with the almond flour (⅓ cup). Top with apricot (8 large) halves cut side up. Pour the cinnamon goo all over the apricots.
Bake the cake for about 60 minutes, or until well-browned and a toothpick comes out clean.
Let the cake cool for 20 minutes if you want to serve it hot.
Slice the cake and serve with a drizzle of maple syrup and heavy cream for a decadent finish.
Notes
Notes
Adapted from Yotam Ottolenghi’s and Helen Goh’s “Apricot and Almond Cake with Cinnamon Topping” recipe in their cookbook Sweet (2017).
