Apricot & Almond Cake
Rustic Apricot Cake with a soft almond cake embedded with sweet, juicy apricots. This cake is meant to be simple and homey. It's a totally unfussy recipe. Makes one 9" cake.
servings
Ingredients
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 oz buttermilk (⅓ cup)
- 5 ½ oz cake flour (1 ¼ cups, see note)
- 2 oz almond flour (½ cup)
- ½ teaspoon baking soda
- ⅛ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- 6 oz unsalted butter (room temperature)
- 16 oz fresh apricots (halved and pitted)
- sliced almonds
- sugar for sprinkling the top (optional)
Instructions
- Preheat the oven to 350 °F. Butter and flour a 9" springform pan. You can also line the bottom of the pan with parchment paper. (see note)
- Whisk together 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract and 1 oz of the buttermilk in a small bowl, set aside.
- Combine 5 ½ oz cake flour, 2 oz almond flour, ½ teaspoon baking soda, ⅛ teaspoon table salt, 6 oz granulated sugar in a mixing bowl. Mix on low speed for 30 seconds to distribute the ingredients.
- With the mixer running on low, toss in 6 oz unsalted butter a tablespoon at a time. Add the remaining buttermilk and increase the speed to medium and mix 2 minutes to aerate the batter. With the mixer on low speed, slowly add the egg mixture in two batches. Scrape the bowl and mixer after each addition.
- Pour the batter into the prepared pan and spread to level. Place 16 oz fresh apricots, cut side down, in concentric circles over the batter. Sprinkle sliced almonds over the cake. Optionally, you can also sprinkle a little sugar with the almonds.
- Bake on the bottom rack of the oven until the center of the cake springs back when pressed, about 45 minutes. Cool 10 minutes in the pan before releasing the sides.
- Serve slightly warm or room temperature. A sprinkle of powdered sugar makes a nice finish.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don't have a spring form pan you can use a regular cake pan. Let the cake cool completely before flipping it out onto a cake. Flip back over so the cake is served apricot side up.
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