Apricot Amaretto Cake Recipe
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.
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.