Description
A delightful Apricot Almond Cake with a moist texture and vibrant flavor, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (120 g) unsalted butter, softened
- 1/2 cup (90 g) granulated sugar
- 1/2 tsp vanilla extract or seeds from 1 vanilla bean
- 2 large eggs
- 1 cup (120 g) all-purpose flour
- 3/4 cup (80 g) ground blanched almonds
- 1 1/2 tsp (7 g) baking powder
- Pinch of salt
- 3 tbsp + 1 tsp (50 ml) milk
- 4–5 small fresh apricots, halved
- 1/2 cup sliced almonds, or more as desired
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and lightly grease the sides.
- Beat the softened butter, sugar, and vanilla until light, fluffy, and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, ground almonds, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture along with the milk. Mix just until combined and smooth – avoid overmixing.
- Spread the batter evenly into the prepared pan.
- Arrange the apricot halves on top, gently pressing them slightly into the batter.
- Sprinkle sliced almonds generously over the entire cake.
- Bake for 40–50 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the pan. Dust with powdered sugar before serving.
Notes
Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. Let come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: cake, apricot, almond, dessert, baking