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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