How To Make an Austrian Apricot Cake (Marillenkuchen vom Blech)

This Classic Apricot Sheet cake deserves to be at all of your picnics this summer

If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept

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This Austrian Apricot Cake, known locally as Marillenkuchen, is a light and buttery summer dessert made with fresh apricots, whipped egg whites, lemon zest, and vanilla. We fell in love with this cake during our time in Germany, but we brought a small twist to it. If you love classic European fruit cakes, this simple, authentic recipe deserves a permanent place in your baking rotation.

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A Taste of Austria in Every Slice

If you’ve ever visited Austria during the summer months, you’ve likely seen beautiful slices of Marillenkuchen displayed in bakery windows and Viennese cafés. Austrians are incredibly passionate about their apricots, or Marillen, as they’re called locally, and this simple cake is one of the most popular ways to enjoy the seasonal harvest.

While English-speaking bakers usually refer to this as a classic apricot cake, you will often see it listed as Marillenkuchen Rezept in Austria. Interestingly, if you travel across the border into Bavaria and Southern Germany, locals there also use the regional word Marille. However, throughout the rest of Germany, bakers typically refer to this style of rustic summer cake as Aprikosenkuchen. When Thomas was working in kitchens in Germany this was definitely factor that came up several times!

Every Austrian family has their own version of this classic, and in true TastyCue fashion, we’ve given the traditional recipe a slight upgrade. While a classic Marillenkuchen relies solely on a standard creamed butter and white sugar base, we’ve introduced a few intentional tweaks.

First, we fold a touch of Greek yogurt and sour cream into the batter. This duo ensures the crumb stays incredibly moist and tender for days, while adding a subtle tang. Second, we split the sweetness between granulated white sugar and a small amount of brown sugar. That tiny hint of warm caramel notes from the molasses bridges the gap beautifully between the rich, buttery sponge and the bright, sharp tang of the fresh apricots, giving the entire cake a much more well-rounded, deep flavor profile.

Don’t Have Time Right Now? Pin Me For Later!

Looking for an easy fruit dessert to make during peak apricot season? Save this authentic Austrian Marillenkuchen to your favorite Pinterest baking board so you can easily find it when you’re ready to head to the kitchen!

Ingredients

For the Cake

• 6 fresh ripe apricots, halved and pitted
• 1 cup unsalted butter, softened [226g] (reserve about 2 tablespoons for greasing the pan)
• 4 large eggs, separated and at room temperature
• ¼ cup Greek yogurt [60g]
• ¼ cup sour cream [60g]
• 2 tsp vanilla extract
• ¾ cup granulated sugar [150g]
• ¼ cup brown sugar [50g]
• 1¼ cups all-purpose flour [150g]
• 1½ tsp baking powder
• Pinch of salt
• Zest of 1 lemon
• Powdered sugar, for dusting

Directions

Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9 x 13-inch baking pan with the reserved 2 tablespoons of butter and line it with parchment paper.
3. Wash the apricots, cut them in half, and remove the pits.

Whip the Egg Whites

1. Separate the eggs into two separate bowls.
2. Add a pinch of salt to the egg whites and beat until stiff peaks form. Set the bowl aside.

Make the Batter

1. In the bowl with the egg yolks, add the remaining softened butter, granulated sugar, and brown sugar.
2. Beat for 5–10 minutes until the mixture is pale, fluffy, and well combined.
3. Add the Greek yogurt, sour cream, vanilla extract, and lemon zest. Mix until completely smooth.
4. Add the baking powder and mix briefly to distribute.

Add the Flour & Fold

1. Add the flour in three slow additions, mixing until just combined after each:
   • ½ cup flour, mix
   • ½ cup flour, mix
   • Remaining ¼ cup flour, mix
2. Gently fold the whipped egg whites into the batter using a spatula until fully incorporated.
3. Spread the batter evenly into your prepared baking pan.
4. Arrange the apricot halves evenly across the top of the batter, cut side up and skin side down. Do not press them into the batter; they will settle naturally as the cake rises.

Bake

1. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
2. Allow the cake to cool completely before dusting generously with powdered sugar.

Frequently Asked Questions

What is Marillenkuchen?

Marillenkuchen is a traditional Austrian apricot cake. The word Marille means apricot in Austrian German, while Kuchen means cake, making it one of Austria’s most iconic and beloved summer baking recipes.

What is the difference between Marillenkuchen and Aprikosenkuchen?

The difference is entirely regional language rather than the recipe itself. Austrians and Bavarians use the word Marillenkuchen, whereas bakers in northern and central Germany typically refer to the exact same style of rustic summer cake as Aprikosenkuchen.

Why are the apricots placed skin-side down?

Placing the apricots cut-side up ensures that the fruit juices pool slightly within the apricot half rather than seeping directly into the batter, which prevents the top of your cake from becoming soggy during the bake.

Can I use canned apricots instead of fresh?

Yes, canned apricots can be used if fresh fruit is out of season. However, you must drain them thoroughly and pat them dry with paper towels before placing them on the batter to prevent excess moisture from altering the cake’s texture.

Why do I need to whip the egg whites separately?

Whipping the egg whites to stiff peaks introduces air into the recipe, which creates a lighter, fluffier crumb that balances the richness of the traditional butter-based batter.

Can I freeze this apricot cake?

Yes, this cake freezes beautifully. Once it has cooled completely, wrap individual slices tightly in plastic wrap or store them in an airtight container for up to three months. Thaw at room temperature before serving.

Can I make this cake ahead of time?

Absolutely. Like many traditional European fruit cakes, the flavors actually deepen and the crumb becomes even more tender after resting overnight, making it an excellent make-ahead dessert for gatherings.

If You Liked This, Try These Too

If you enjoy rustic fruit desserts and seasonal baking projects, here are a few more favorites to try next:

• Blueberry Breakfast Custard Cake – A naturally sweetened breakfast treat filled with fresh blueberries, maple syrup, and a silky custard-like texture. (https://tastycue.com/blueberry-breakfast-custard-cake/)
• Lavender Sugar Cookie Shortbread – A buttery shortbread that combines the melt-in-your-mouth texture of classic shortbread with delicate culinary lavender. (https://tastycue.com/how-to-make-lavender-sugar-cookie-shortbread/)

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The Final Forkful

There is a reason Marillenkuchen has remained a beloved favorite in Central European households for generations. It doesn’t rely on complicated pastry techniques or hard-to-find ingredients. Instead, it lets simple, ripe summer fruit take center stage, perfectly balanced by a rich, buttery sponge that pairs beautifully with an afternoon coffee.

Whether you call it Marillenkuchen, Aprikosenkuchen, or simply a classic apricot cake, we hope this dessert becomes a staple in your summer baking routine.

If you bake this recipe, we would love to hear how it turned out! Leave a comment below and let us know your favorite way to enjoy fresh apricot season.

Much love,

Sidney & Thomas