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A round Apricot Almond Cake topped with sliced almonds and powdered sugar, with one slice cut out on a white plate.
Maryam

Apricot Almond Cake

A moist, fragrant cake bursting with jammy apricots and nutty almond flavor - simple enough for Tuesday, elegant enough for company.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 0.75 cup unsalted butter softened, plus more for greasing
  • 0.75 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp almond extract
  • 1.25 cups all-purpose flour
  • 0.75 cup almond flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 6 fresh apricots ripe but firm, halved and pitted
For the Topping
  • 0.25 cup sliced almonds
  • 1 tbsp powdered sugar for dusting

Equipment

  • 9-inch springform pan
  • Electric Mixer or Stand Mixer
  • Medium mixing bowl

Method
 

Prep
  1. Preheat your oven to 350F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.
  2. Beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, then mix in almond extract. In a separate bowl, whisk together flour, almond flour, baking powder, and salt. Fold dry ingredients into wet just until combined - do not overmix.
  3. Spread batter evenly in prepared pan. Arrange apricot halves cut-side down in a circle around the edge, pressing gently into batter. Nestle remaining apricots in the center. Scatter sliced almonds over top.
  4. Bake 40-45 minutes until golden brown and a tester inserted in the center comes out clean. The top should spring back when lightly touched. Cool in pan 15 minutes, then release sides and cool completely on a wire rack.
  5. Dust with powdered sugar just before serving. Serve at room temperature with a dollop of whipped cream or Greek yogurt if desired.

Notes

Use ripe but still firm apricots - too soft and they'll turn to mush, too firm and they won't soften enough while baking. If fresh apricots are unavailable, well-drained canned halves work in a pinch. The cake keeps beautifully covered at room temperature for 2 days, or refrigerate up to 5 days - bring to room temperature before serving for best texture.