Apricot and Almond Cake
A moist and flavorful almond cake studded with sweet apricots, perfect for a delightful dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup almond meal
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 1 cup fresh or dried apricots, chopped
- Slivered almonds for topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together the all-purpose flour, almond meal, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the almond extract.
- Gradually add the dry ingredients alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped apricots gently.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle slivered almonds evenly over the surface.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar before serving.
Notes
Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Find it online: https://auntyspices.com/apricot-and-almond-cake/