Are you on the hunt for a crowd-pleasing almond cake recipe? Look no further than the Apricot Amaretto Cake! This delightful bundt cake caters to almond aficionados and promises a soft, moist texture that’s sure to be a hit at any gathering. Whether you’re a seasoned baker or just starting out, you’ll find a variety of online recipes to satisfy your taste buds.
Key Apricot Amaretto Cake Ingredients & Why
Almonds
Enhance apricot amaretto cake with their nutty flair.
Apricots
Infuse a sweet and tangy burst into your cake.
Amaretto
Elevate the almond essence in your cake with this liqueur.
Sweeten your creation with a touch of sugar.
Butter
Bring richness and moisture to your cake with butter.
Flour
Provide structure to your cake with this essential.
Baking powder
Make your cake rise with the help of this leavening agent.
Salt
Elevate the cake’s flavor with a dash of salt.
Add moisture to your cake with milk.
Vinegar
Aid the rising process by pairing vinegar with baking powder.
Oil
Moisturize your cake with a touch of oil.
Almond extract
Intensify the almond flavor in your cake.
Lemon zest
Infuse a citrusy note for a delightful twist.
Provide structure and moisture to perfect your cake.
How Do You Make The Best Apricot Amaretto Cake?
- Preheat oven to 325°F and generously coat a 10-inch fluted baking pan (e.g., Bundt) with baking spray.
- Simplify the process: Spread 2 cups of flour, baking powder, baking soda, and salt on a big sheet of waxed paper.
- Grind almond paste and sugar finely using a food processor with a knife blade. Afterwards, finely chop apricots and the remaining 1/2 cup of flour in the same processor (no need to clean the bowl). Transfer the mixtures as needed for your recipe.
- In a bowl, combine butter and almond sugar, then beat on medium-high for 7 minutes until the mixture turns pale and fluffy. Gradually add eggs and amaretto at medium speed, making sure to scrape the bowl occasionally.
- Blend flour and sour cream alternately on low speed until smooth. Then, fold in the apricot mixture for a perfectly blended batter.
- Pour batter into the pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean when inserted in the cake’s center. Afterward, cool the cake in the pan on a wire rack for 15 minutes, then transfer it to the rack to cool completely. Store the cake at room temperature in an airtight container for up to 3 days, or freeze it for up to 1 month when tightly wrapped in plastic.
- To serve, place the cake on a plate. In a small bowl, mix confectioners’ sugar and 1 tablespoon of lemon juice until it’s honey-like in consistency. Drizzle this glaze over the cake, and enhance its appearance with raspberries and mint leaves. Wait for about 5 minutes to let the glaze set before slicing.
Pro Tips For Making Apricot Amaretto Cake Recipe
- Wash, halve, and pit the apricots.
- Grease and flour a 10-inch/26cm springform pan.
- In a separate bowl, combine flour, baking soda, and salt.
- Cream softened unsalted butter and brown sugar until fluffy.
- Incorporate eggs, preserves, and sour cream into the butter mixture.
- Blend in freshly ground almonds, sifted self-raising flour, salt, and bicarbonate of soda.
- Enhance the batter with Amaretto.
- Place the apricots (cut side up) atop the sponge.
- Follow the recipe instructions for baking the cake in the oven.
- Allow the cake to cool before serving.
How to Store Apricot Amaretto Cake
- Let the cake cool completely before storing.
- Wrap it tightly in plastic or foil to keep it moist.
- Place it in an airtight container or cake dome.
- Store at room temp for up to 4 days.
- Or freeze for 2 months; wrap, thaw, and serve.
Can You Freeze Apricot Amaretto Cake?
- Freeze apricot amaretto cake for extended storage. Wrap it tightly in plastic wrap and freeze for up to 6 months.
- For long-term storage, freeze your apricot amaretto cake by securely wrapping it in plastic wrap and aluminum foil. You can keep it frozen for up to 6 months. To enjoy, defrost slices in the fridge overnight or microwave briefly.
- Extend the life of your apricot amaretto cake by freezing it. Wrap it well in plastic wrap and aluminum foil, and it will stay fresh for up to 6 months. When you’re ready to indulge, simply thaw slices in the fridge overnight or use the microwave for a quick defrost.
Frequently Asked Questions About Apricot Amaretto Cake
What is apricot almond cake?
Apricot almond cake is a delightful blend of chopped apricots, almonds, and Amaretto liqueur-infused marzipan.
How can I customize apricot almond cake?
Customize your apricot almond cake with a variety of flavors like vanilla, lemon, or orange, and elevate it with toppings such as whipped cream, fresh fruit, or powdered sugar.
What is the difference between apricot and amaretto?
Apricot and amaretto are distinct; apricot is a fruit, while amaretto is a rich almond-flavored liqueur, each lending unique flavors to recipes.
How can I use amaretto in baking?
Infuse your baked goods with amaretto’s nutty sweetness, enhancing the taste of cakes, cookies, and desserts. It also serves as a delectable addition to whipped cream and frosting.
Apricot Amaretto Cake Recipe
Ingredients
- 2 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 7 oz. almond paste (not marzipan)
- 1 1/2 c. granulated sugar
- 6 oz. dried apricots
- 1 1/2 stick butter or margarine
- 5 large eggs
- 2 tbsp. amaretto (or 1 teaspoon vanilla extract)
- 8 oz. sour cream
- 1 c. confectioners' sugar
- 2 tbsp. fresh lemon juice
- fresh mint leaves
Instructions
- Begin by preheating your oven to 325°F, then generously coat a 10-inch fluted baking pan, such as a Bundt, with baking spray.
- Place 2 cups of flour, baking powder, baking soda, and salt onto a large sheet of waxed paper, then mix them together.
- Use a food processor with a knife blade to finely grind almond paste and sugar. Transfer to a large bowl. In the same processor (no need to clean it), finely chop apricots and the remaining 1/2 cup of flour.
- Mix butter into almond sugar in a bowl. Beat on medium-high for 7 minutes until pale and fluffy. Gradually add eggs and amaretto at medium speed, occasionally scraping the bowl.
- Start by mixing the flour and sour cream alternately on low speed until the batter is smooth. Then, using a rubber spatula, gently fold in the apricot mixture until it's well blended.
- Pour batter into the pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then invert it onto a rack to cool completely. Store the cake at room temperature in an airtight container for up to 3 days or freeze it for up to 1 month.
- Serve by placing cake on a plate. Mix confectioners' sugar with 1 tbsp lemon juice in a small bowl for the glaze. Adjust lemon juice for honey-like consistency. Drizzle over the cake. Garnish with raspberries and mint leaves. Let the glaze set for 5 minutes before slicing.
