Are you in search of a delightful and effortless cake recipe that will leave a lasting impression on your guests? Look no more than the delectable apricot almond cake! This moist, flavorful cake, featuring almond flour, Greek yogurt, and ripe apricots, is ideal for snacking and can even be personalized with fruits such as plums or peaches.
Key Apricot Almond Cake Ingredients & Why
Fresh apricots infuse sweet tang and moisture into apricot almond cake.
Ground almonds, or almond meal, provide a nutty flavor and gluten-free moisture to apricot almond cake.
Eggs bind, enrich, and moisten apricot almond cake.
Sugar sweetens and balances apricot tartness while ensuring a moist, tender crumb.
Butter enriches and moistens apricot almond cake.
Baking powder promotes a light, fluffy texture in apricot almond cake.
Almond paste intensifies almond flavor in select recipes.
Apricot preserves enhance apricot essence in some variations.
Flour lends structure and promotes rising in certain recipes.
How Do You Make The Best Apricot Almond Cake?
- Preheat your oven to 350°F. Grease a 9-inch springform pan or, if unavailable, grease a 9-inch cake pan and line the bottom with parchment paper.
- Combine all-purpose flour, almond flour, sugar, baking powder, and salt in a bowl. Stir in milk, vinegar, oil, and almond extract, making sure to mix thoroughly with about 60 strokes. Now, transfer this mixture to the prepared pan.
- Place apricot halves, cut side up, on the cake batter, bake for 30 minutes, and in the last 2 minutes of baking, whisk together apricot preserves and 1 teaspoon of hot water in a small bowl. After baking, remove the cake from the oven and brush it with the apricot preserve mixture for a delectable finish.
- Bake until golden and the center’s wooden pick is clean, 10-15 minutes. Cool on a wire rack for 10 minutes, then remove the pan sides and let it cool completely for about 30 minutes.
Pro Tips For Making Apricot Almond Cake Recipe
- Prepare apricots Wash, halve, and remove pits.
- Grease and flour a 10-inch/26cm springform pan.
- Preheat oven to 360°F/180°C.
- Make batter: Beat butter and sugar, add eggs one by one, then mix in almond flour, all-purpose flour, baking powder, and salt.
- Pour batter into the pan, smoothing the top.
- Arrange apricot halves, cut side down, on the batter.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Brush the top with apricot preserves or honey for a glossy finish.
- Optionally, serve with whipped cream or vanilla ice cream.
How to Store Apricot Almond Cake
- Wrap the cake tightly in plastic or foil to keep it moist.
- Keep the wrapped cake in an airtight container at room temperature for 1-2 days.
- For longer storage, freeze the cake, preferably in smaller pieces.
- Store the cake in a sealed container away from sunlight and heat at room temperature for up to 4 days.
- Optimal shelf life can be achieved by refrigerating the cake in an airtight container.
Can You Freeze Apricot Almond Cake?
Freeze apricot almond cake for up to 3 months. Thaw in the fridge before serving.Extend the lifespan of your apricot almond cake by freezing it for up to 3 months.
For best results, freeze it in individual portions. When you’re ready to enjoy, simply thaw it in the fridge and allow it to reach room temperature before serving.
Freeze your apricot almond cake for a convenient 3-month storage solution. Optimal freezing involves portioning it beforehand. When it’s time to indulge, thaw it in the fridge and ensure it’s at room temperature for serving.
Frequently Asked Questions About Apricot Almond Cake
What is apricot almond cake?
Apricot almond cake a gluten-free, moist, and flavorful dessert.
Crafting apricot almond cake?
Making apricot almond cake involves blending almond flour, all-purpose flour, sugar, baking powder, eggs, butter, and almond extract. Slice and arrange apricots atop the batter, with optional yogurt or cardamom.
Customizing apricot almond cake?
Customize with plums or peaches instead of apricots. Skip almond extract and slivered almonds if desired.
Tips for perfect apricot almond cake?
Ensure room temperature ingredients to avoid butter issues; canned apricots add a rich jammy touch when baked.
Apricot Almond Cake
- 1 cup cup all-purpose flour
- ½ cup almond flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup unsweetened plain almond milk
- 1 teaspoon apple cider vinegar
- ½ cup olive oil
- ½ teaspoon pure almond extract
- 1 15 oz. can apricot halves in heavy syrup (such as Del Monte), drained
- Begin by preheating the oven to 350°F. Then, generously coat a 9-inch springform pan with cooking spray. In case you don't have a springform pan available, simply spray a 9-inch cake pan and line its bottom with a parchment paper circle.
- In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, and salt. Then, add milk and vinegar, stirring to combine. Follow with the addition of oil and almond extract, stirring until thoroughly combined with about 60 strokes. Transfer the mixture to the prepared pan.
- Arrange apricot halves, cut side up, on the cake batter, and bake for 30 minutes. In the final 2 minutes of baking, whisk together apricot preserves and 1 teaspoon of hot water in a small bowl. Once the cake is done, take it out of the oven and carefully brush it with the apricot preserve mixture.
- After returning the cake to the oven, bake it until it's lightly golden and a wooden pick inserted in the center comes out clean, which should take about 10 to 15 minutes. Next, transfer the pan to a wire rack for a 10-minute cooling period. Finally, remove the pan sides and let the cake cool completely on a wire rack, which should take approximately 30 minutes.