Delightful Apricot Almond Cake
A delightful cake celebrating the flavors of ripe apricots and almond, perfect for summer gatherings or a sweet afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 7 ripe apricots (about 1 1/4 – 1 1/2 pounds)
- ⅓ cup sliced almonds
- 1 large egg white
- ¼ cup sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon vanilla powder (optional)
- ½ cup unsalted butter (at room temperature)
- 1 cup sugar
- 1½ teaspoons almond extract
- 3 large eggs
- ¼ cup sour cream
- ¼ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing it with butter or non-stick spray.
- Slice the apricots in half, remove pits, and cut into quarters.
- Toast the sliced almonds in a pan over low heat for 5–7 minutes.
- Mix the flour, baking powder, salt, and vanilla powder in a medium bowl.
- Cream the butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing in each before adding the next.
- Fold in sour cream and buttermilk until smooth.
- Combine the dry ingredients with the wet mixture gently, avoiding over-mixing.
- Stir in apricots and toasted almonds, reserving some almonds for topping.
- Transfer the batter to the prepared cake pan.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack.
Notes
Serve with powdered sugar, whipped cream, or ice cream for a delightful dessert. This cake also pairs well with seasonal fruits like berries.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: apricot cake, almond cake, summer dessert, easy baking