Apricot Almond Cake

Apricot Almond Cake

Apricot Almond Cake is a moist and flavorful dessert that combines the nuttiness of almonds with the sweetness of ripe apricots.

This cake is perfect for showcasing summer fruits, with a tender crumb and a rich almond flavor that pairs beautifully with the tangy apricots. Whether served as a dessert or enjoyed with afternoon tea, this cake is sure to impress with its delicious combination of ingredients.

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1 cup almond flour (or finely ground almonds)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream

For the Apricot Topping:

• 1 lb ripe apricots, halved and pitted
• 1/4 cup apricot preserves
• 1 tablespoon lemon juice
• 1/2 cup sliced almonds

How to Make Apricot Almond Cake:

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Apricots:

In a small bowl, mix apricot preserves and lemon juice. Brush the mixture over the halved apricots and set aside.

Make the Cake Batter:

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract.

Combine Dry Ingredients:

In another bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.

Add Dry Ingredients and Liquids:

Gradually add the dry ingredients to the creamed mixture, alternating with milk and sour cream. Begin and end with the dry ingredients, mixing until just combined.

Assemble the Cake:

Spread the cake batter evenly into the prepared springform pan.

Arrange the apricot halves, cut side up, over the batter. Sprinkle sliced almonds evenly over the top.

Bake the Cake:

Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

Remove from the oven and let the cake cool in the pan on a wire rack for 10 minutes. Remove the sides of the springform pan and let the cake cool completely before slicing.

Chef’s Note:

Fresh vs. Canned Apricots: Fresh apricots are recommended for this recipe as they hold their shape better during baking and provide a natural sweetness. If using canned apricots, drain well before using and adjust sweetness accordingly.

Almond Flour: If you don’t have almond flour, you can finely grind almonds in a food processor until they resemble a coarse flour texture.

Glazing: For a shiny finish, heat additional apricot preserves with a little water and brush over the warm cake before serving.

Nutrition Information (per serving, based on 12 servings):

• Calories: 380 kcal
• Protein: 7g
• Carbohydrates: 40g
• Fat: 22g
• Sodium: 180mg
• Fiber: 3g
• Sugars: 24g

Enjoy this Apricot Almond Cake with its tender crumb, almond richness, and sweet apricot topping for a delightful dessert that’s perfect for any occasion!

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