Easy Apricot Almond Cake
This easy apricot almond cake is soft, moist, and filled with fresh apricots and nutty flavor. A simple, made-from-scratch summer dessert.
Servings 8 -10, approximately
Equipment
- mixing bowls
- hand mixer
- whisk
- 8 inch cake pan or springform pan
- parchment paper
Ingredients
- 7-10 fresh apricots, ripe but firm
- 1 cup all-purpose flour (125g)
- ½ cup fine almond flour or finely ground blanched almonds (60g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature (113g)
- ¾ cup granulated sugar (150g)
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt (170g) I use Fage 2%, but full-fat or even sour cream would work, too.
- 2 large eggs at room temperature
- 1 tablespoon turbinado sugar or granulated sugar (15g)
- 3 tablespoons sliced almonds or flaked almonds (30g)
- Optional: 1-2 tablespoons Amaretto
Instructions
- Preheat your oven to 350°F / 180°C.
- Grease your pan well and line the bottom and sides with parchment paper. Set aside.
- Wash the apricots, slice them in half, and discard the pits. Set them aside.7-10 fresh apricots, ripe but firm
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set it aside.1 cup all-purpose flour, ½ cup fine almond flour or finely ground blanched almonds, 2 teaspoons baking powder, ¼ teaspoon salt
- In another bowl, beat the butter with a hand mixer until smooth and creamy.½ cup unsalted butter
- Add the sugar and continue beating until well combined and fluffy.¾ cup granulated sugar
- Mix in the vanilla, yogurt, and eggs (one at a time), beating after each addition until everything is fully incorporated.1 teaspoon vanilla extract, ¾ cup Greek yogurt, 2 large eggs
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix.
- Spread the batter evenly into the prepared pan and smooth the top.
- Arrange the apricot halves cut-side up on top of the batter, without pressing them in, just give them a gentle nudge to help them stay in place.
- Sprinkle the surface with the turbinado or granulated sugar.1 tablespoon turbinado sugar or granulated sugar
- Top with sliced almonds, distributing them evenly over the apricots.3 tablespoons sliced almonds or flaked almonds
- Bake for 50–70 minutes or until a toothpick inserted in the center comes out clean. Since ovens vary, it may be done a little sooner or need a few extra minutes.
- After the first 35 minutes of baking, check the top of the cake. If it’s getting too brown, loosely cover it with some foil and continue baking until done.
- Let the cake cool in the pan for 15–20 minutes.
- Run a knife or spatula around the edge to loosen it.
- For a regular cake pan: Place a plate on top of the cake and flip it over. Remove the pan and gently peel off the parchment paper. Then place another plate on top and flip it over again so the cake is right-side up.
- For a springform pan: Run a knife or spatula around the edge of the pan. Then unlatch the pan and remove the ring. Gently peel off the parchment paper from the sides. (I usually leave the bottom parchment paper on.)
- Optional: For extra almond flavor, lightly brush the sides of the baked cake with a little Amaretto.Optional: 1-2 tablespoons Amaretto
- Serve the cake warm with whipped cream or a scoop of vanilla ice cream. Or let it cool completely, refrigerate it, and serve chilled the next day.
- Enjoy!
Notes
Storage & Freezing Tips
- Store: Keep in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge when ready to enjoy!
- Weigh your ingredients for the best results.
- Use ripe but firm apricots for the best flavor and texture.
- Don’t overmix the batter or the cake could become dense. Make sure to mix everything until just combined.
- Cool completely before slicing. A serrated knife works best for clean cuts.
