Apricot Ricotta Thyme Cake

This delicate APRICOT RICOTTA THYME CAKE bakes juicy apricots into a plush ricotta-yogurt crumb kissed with lemon and garden thyme. It’s the show-stopping summer apricot ricotta cake that will make your kitchen smell like an orchard in July.

WHY YOU WILL LOVE THIS SUMMER APRICOT RICOTTA CAKE

This is the rare occasion where I find that cooked or baked apricots yield the very best flavor over fresh apricots off the tree. Baking apricots into this cake builds the vibrant apricot flavor, with its luscious texture, this cake is an easy crowd-pleaser that brings a taste of summer to your table. The unique touch of thyme elevates the flavor, making it a dessert that feels both comforting and gourmet.

Each bite balances sweet fruit, creamy ricotta and whispery thyme for an unforgettable flavor twist that feels straight out of the Mediterranean. Better yet, the one-bowl batter and fool-proof springform pan deliver bakery-worthy results without the stress—making this summer apricot ricotta cake your new go-to dessert for brunch, tea or backyard gatherings.

INGREDIENTS FOR APRICOT RICOTTA THYME CAKE

• Butter: Provides the rich, creamy base for the batter, keeping the cake moist and tender.
• Caster sugar: This fine sugar helps create a light, fluffy texture while sweetening the cake just enough to balance the tart apricots. It dissolves easily, making the batter smooth.
• Eggs: Essential for binding the ingredients together and giving the cake structure and rise.
• Ricotta: Adds a smooth, creamy texture while maintaining moisture in the cake, resulting in a denser, luxurious crumb. I prefer a creamy, smooth ricotta. 
• Greek yogurt: Thick Greek yogurt adds tanginess and lightens the cake without making it too rich.
• Vanilla extract: Enhances the sweetness and adds depth to the flavor profile of the cake.
• Lemon zest: Provides a bright, citrusy contrast to the richness of the ricotta and the sweetness of the apricots.
• Unbleached All Purpose flour: The structure of the cake comes from this staple ingredient, ensuring it holds together without being too heavy.
• Baking powder: This leavening agent helps the cake rise, giving it a light, airy texture.
• Fresh apricots in season: Juicy and naturally sweet, they add bursts of flavor throughout the cake, especially when caramelized during baking.
• Brown sugar: Sprinkled over the apricots, it caramelizes while baking, enhancing the apricots’ sweetness.
• Apricot sauce: The glaze adds extra apricot flavor, making the cake extra moist and glossy. Print my apricot sauce recipe here.
• Thyme leaves: Fresh thyme add a unique herbaceous note that pairs beautifully with the sweetness of the apricots, creating a balanced and interesting flavor. The thyme creates a subtle, slightly savory contrast to the rich, sweet flavors. 

HOW TO MAKE APRICOT RICOTTA THYME CAKE

1. Preheat. Set the oven to 350°F (180 °C).
2. Prep the pan. Lightly coat an 8-inch (20 cm) springform with cooking spray; line base and sides with parchment. A 9-inch pan also works—just reduce the bake time slightly, tart checking for doneness 5 minutes earlier.
3. Cream butter & sugar. Cream the butter and sugar in a large bowl until light and fluffy, using a hand mixer.
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Enrich the batter. Fold in ricotta, Greek yogurt, vanilla, and lemon zest until smooth.
6. Fold in dry ingredients. Sift flour, baking powder, and a pinch of salt over the bowl; fold just until no dry streaks remain—do not over-mix.
7. Pour the batter into the prepared pan and smooth the top.
8. Arrange the apricot halves (cut side up) evenly over the top. Sprinkle with brown sugar for a caramelized finish.
9. Bake. Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
10. While the cake bakes, make the apricot glaze (print recipe here):

• Bring the apricot syrup to a gentle boil.
• Reduce to a simmer and cook for 5 minutes. This simmering time allows the sauce to thicken slightly to a perfect spreadable texture.
• Add fresh thyme leaves during the last 2 minutes to infuse the sauce with a subtle herbaceous flavor. 

11. Glaze & cool. Brush the warm cake with thyme-apricot glaze. Cool 30 minutes before releasing the springform and slicing.
12. Serve. Enjoy plain—or top with whipped cream, vanilla ice cream, or a drizzle of cold heavy cream.

HOW DO I KNOW HOW MANY APRICOTS TO GET?

You will need a half of a pound. Here are the approximate sizes of apricots based on the number per pound:

• Medium: About 28g per apricot (16 apricots per pound)
• Large: About 32g per apricot (14 apricots per pound)
• Extra large: About 38g per apricot (12 apricots per pound)
• Jumbo: About 45g per apricot (10 apricots per pound)
• Extra jumbo: About 57g per apricot (8 apricots per pound)

These weights give a rough idea of the size and can help when selecting apricots for a recipe.

SIMPLE & DELICIOUS SNACKING CAKES FOR EVERYDAY MOMENTS

• Rhubarb Cream Snacking Cake
• Strawberry Rhubarb Cornmeal Skillet Cake
• Ricotta Cornmeal Cake with Fresh Berries

EQUIPMENT

• Springform Pan
• Parchment 6/8/10” Rounds or 9” Rounds
• Baking Parchment Side Liners 
• Rubber Spatula
• Medium Bowl 

HISTORICAL FUN FACTS ABOUT RICOTTA CAKE

Ricotta cake is thought to have originated in the Palermo region, where ingredients like sheep’s milk ricotta, pistachios, and citrus were abundant. The influence of Arab occupation may also explain the tradition of topping the cake with candied fruits, such as apricots, which add a sweet, vibrant touch.

Cherry Hill Farms (Hurricane, Utah)

Cherry Hill Farms in Hurricane, UT, is a multi-generational family orchard now part of the Cherry Hill Farms network. They offer locally grown apricots from late May through early July—perfect timing for your seasonal baking needs. Their friendly roadside stand invites visitors to pick up fruit that’s tree-ripened and bursting with Utah sunshine.

Blossom Hill Apricots (Lucich Santos Farms)

Based in Patterson, California, this fourth-generation family farm has been growing and shipping fresh apricots for over 35 years. Family-owned for more than 90 years, it's renowned for prducing sweet, juicy California apricots each early summer, with harvest peaking from late May through early July.

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Apricot Ricotta Thyme Cake

This Apricot Ricotta Thyme Cake is tender, moist, and bursting with fresh summer flavor. Made with creamy ricotta, juicy apricots, and a hint of lemon and thyme, it’s the perfect seasonal dessert for brunch or tea.

Course Dessert, Snack, Snacking Cake

Cuisine Californian, Mediterranean, Rustic European-Inspired

Keyword Apricot Ricotta Cake

Prep Time 15 minutes

Cook Time 45 minutes

Cooling & Glazing 30 minutes

Total Time 1 hour 30 minutes

Servings 8

Calories 382kcal

Ingredients

• 11 tablespoon butter (150 g), room temp (1 stick + 3 tbsp)
• 1 cup caster sugar (200g) fine baker's sugar
• 3 large eggs (150g), room temp
• 1 cup ricotta 240g, full-fat
• ¼ cup Greek yogurt (60g), thick
• 1 teaspoon vanilla 5ml
• 1 small lemon zest of whole lemon
• 1 cup flour (125g)
• 1 teaspoon baking powder (5g)
• 5-7 whole apricots (230g), fresh, cut into halves, half a pound
• Apricot Sauce for glaze Sauce Recipe
• 1-2 sprigs fresh thyme leaves

Instructions

• Preheat. Set the oven to 350°F (180 °C).
• Prep the pan. Lightly coat an 8-inch (20 cm) springform with cooking spray; line base and sides with parchment. A 9-inch pan also works—just reduce the bake time slightly, tart checking for doneness 5 minutes earlier.
• Cream butter & sugar. Cream the butter and sugar in a large bowl until light and fluffy, using a hand mixer.
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Enrich the batter. Fold in ricotta, Greek yogurt, vanilla, and lemon zest until smooth.
• Fold in dry ingredients. Sift flour, baking powder, and a pinch of salt over the bowl; fold just until no dry streaks remain—do not over-mix.
• Pour the batter into the prepared pan and smooth the top.
• Arrange the apricot halves (cut side up) evenly over the top. Sprinkle with brown sugar for a caramelized finish.
• Bake. Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake bakes, make the apricot glaze (print recipe here):
• Bring the apricot syrup to a gentle boil.
• Reduce to a simmer and cook for 5 minutes. This simmering time allows the sauce to thicken slightly to a perfect spreadable texture.
• Add fresh thyme leaves during the last 2 minutes to infuse the sauce with a subtle herbaceous flavor.
• Glaze & cool. Brush the warm cake with thyme-apricot glaze. Cool 30 minutes before releasing the springform and slicing.
• Serve. Enjoy plain—or top with whipped cream, vanilla ice cream, or a drizzle of cold heavy cream.

Notes

 

Nutrition

Serving: 1slice | Calories: 382kcal | Carbohydrates: 40g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 233mg | Potassium: 111mg | Fiber: 1g | Sugar: 26g | Vitamin A: 741IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

(H2) DIETARY CONSIDERATIONS

• NF (Nut Free): Yes – this recipe contains no nuts.
• VE (Vegetarian): Yes – suitable for vegetarians.