Easy Apricot Almond Cake

You will love this apricot and almond cake! It's moist, nutty, and full of delicious fresh apricots. It has a very tender crumb and it's one of my favorite cakes for brunch or coffee. It has a tendency to disappear fast!

Love easy summer desserts? Try my Vanilla Swiss Roll, my Blueberry Cheesecake Crumble Bars, or my Easy French Cherry Dessert.

💕 Why you'll love this apricot almond cake

• Easy to make: This is a really simple, no-fuss cake; you don't need any special skills.
• Delicious: It's full of flavor and not too sweet. Almond flour and Greek yogurt keep it soft, moist, and tender.
• Elegant but not fussy: I love how this cake is easy enough to make, but pretty enough to impress guests, too.

What you'll need

Ingredients for apricot almond cake

• Flour: All purpose flour works best here.
• Almond flour:  It really adds richness and more flavor. I  make my own almond flour by grinding blanched almonds. 
• Unsalted butter: Make sure it's at room temperature.
• Sugar: You'll need granulated sugar. I also sprinkle a bit of turbinado sugar or granulated sugar on top before baking; it helps caramelize the apricots.
• Eggs: I use organic eggs.
• Greek yogurt: I love using Total by Fage. Greek yogurt adds moisture and a slight tang, but you could use sour cream, instead.
• Baking powder: It helps the cake rise and creates a soft crumb.
• Salt: I use a little bit of salt to balance the flavors.
• Vanilla extract: Vanilla is amazing with this cake. You could also add a little almond extract for more almond flavor.
• Apricots: I use fresh apricots because they're sweet and tasty, especially when they're in season.
• Almonds: I use flaked almonds to top the cake before baking, but sliced or slivered almonds would work, too.
• Amaretto (optional - not shown above): For extra flavor, you can add 1-2 tablespoons Amaretto to the batter or brush it on the sides of the baked cake.

See the recipe card at the end of the post for quantities. 👇

Why Weighing Matters: Almond Flour + Moisture Control

Weighing almond flour can be a bit tricky compared to regular flour because it tends to pack more tightly. That means your cup measurements can hold as much as 2-3 tablespoons more almond flour than all-purpose flour and that extra amount can really throw things off. Too much almond flour leads to a dense, dry crumb, while too little can leave the center underbaked.
I highly recommend using a kitchen scale, but if you don't have one, use the fluff > spoon > sweep method to get close to 60 grams per ½ cup. (For more details, check out my handy guide on how to measure flour the right way.)

Equipment you'll need

• mixing bowls
• 8 inch cake pan or springform pan
• mixing bowls
• whisk
• hand mixer

How to make apricot almond cake

Step-by-step Instructions

1. Whisk the dry ingredients together.

2. Slice the apricots in half and remove the pits.

3. Cream the butter with a hand mixer to soften it until it's creamy.

4. Then, add the sugar and beat it until it's light and fluffy.

5. Add the vanilla, yogurt, and eggs, one at a time, and beat until everything is well-combined.

6. Pour the wet ingredients into the bowl with the dry ingredients and mix on low-medium speed until just combined. Don't overmix.

7. Pour the batter into the prepared pan.

8. Arrange the apricot halves cut-side up over the batter and sprinkle with sugar. Then scatter the sliced almonds all over the top and bake until golden brown.

Serving Suggestions

There are so many ways to enjoy this cake! Here are a few ideas:

• This cake is incredible with coffee or tea. I often just dust it with powdered sugar right before serving for a simple, elegant touch. If your apricots aren't that ripe or sweet, you can drizzle the cake with a simple glaze or some salted caramel sauce.
• Serve it slightly warm with a scoop of your favorite ice cream. Vanilla, almond, or Amaretto ice cream would be delicious with this cake.
• Add a dollop of whipped cream or Greek yogurt on the side.
• Sprinkle some toasted almonds or pecans just before serving for extra crunch.

Recipe notes

Storage & Freezing Tips

Store in an airtight container in the refrigerator for about 5 days.

This apricot cake freezes well. Wrap slices individually and freeze them for up to about 3 months. Thaw in the refrigerator.

Easy Variations 

• Gluten-Free: Use gluten-free flour in place of the all-purpose flour.
• Fresh apricots inside: You could also chop some extra apricots and fold them into the batter before baking.
• Upside-Down Style: Caramelize apricots with a bit of sugar in the pan before adding the batter or make it with bourbon caramel like my Peach Upside-Down Cake.