Summer is stone fruit season. Whether it’s cherries, nectarines, or peaches, we certainly have a gorgeous selection of fruit to bake with. One fruit that’s often overlooked but deserves just as much attention is the apricot. And that’s what we are baking with today. Might we introduce you to our fantastic apricot-almond cake?
An Easy Bake: Our Apricot-Almond Cake Recipe
A sweet-tart flavor, bright orange, and nice tenderness, that’s how apricots are best described. They’re a bit like peaches and nectarines but less juicy overall, making them perfect for baking cakes and pies. We’re taking advantage of apricot season and making a sweet apricot-almond cake today.
The base of the cake is a simple batter made with the usual ingredients: sugar, butter, flour, baking powder, salt, vanilla extract, and eggs. The recipe also uses some plain yogurt for extra moisture.
Make sure to pit and quarter the apricots. Once the batter is ready and in the springform pan, simply arrange the apricot pieces on top. Press them in lightly and sprinkle with sliced almonds, which add a nutty note that pairs perfectly with the fruit. Plus, they add a nice crunch! A sprinkle of sugar on top makes it all the better.
Now all that’s left to do is bake the cake in a preheated oven and let it cool before you enjoy your first slice. Try it with a dollop of whipped cream for pure cake bliss.
Can’t get enough of sweet fruit cakes? Good, neither can we. That’s why we’re sharing our other favorite summer cakes, like our blueberry meringue sheet cake, pudding-cherry cake, and prosecco & cherries cake recipes.
Apricot-Almond Cake
Equipment
- 1 (9-in.) springform pan
Ingredients
- ½ cup softened unsalted butter plus some extra for greasing the pan
- 1 lb fresh apricots
- ½ cup granulated sugar plus 1 tbsp
- 2 tsp vanilla extract
- 3 large eggs
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 pinch of salt
- ½ cup plain yogurt
- ⅓ cup sliced almonds
Instructions
- Preheat the oven to 350°F.
- Grease a 9-inch springform pan with butter.
- Halve the apricots, remove the pits, and cut the halves into quarters.
- In a bowl, cream together butter, sugar, and vanilla extract until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in the yogurt until smooth.
- Pour batter into the prepared springform pan and arrange apricot pieces evenly on top. Press them lightly into the batter.
- Sprinkle sliced almonds over the top and dust with the additional tablespoon of sugar.
- Bake for 40 minutes, or until golden brown. Test for doneness with a toothpick.
- Let the cake cool slightly before removing it from the pan.