An extra moist apricot almond cake that tastes great with both fresh and preserved fruits. One of grandma's classics that everyone loves to eat!
Are you ready for this delicious and very easy apricot almond cake recipe? Well, let's get into it! I promise: This cake is perfect for the next summer party, the upcoming birthday, or for giving your loved ones a nice treat. The recipe is also super easy to make and absolutely sure to succeed.
Taste and Occasion
I love very moist pastries. That's why this apricot almond cake is one of my absolute favorites - even though the cake is rather plain. But still a delight. Summer for the plate!
I have modified a real classic recipe for the apricot cake with almonds: Grandma's apple pie. A cake that has accompanied me since my childhood. However, unlike the original recipe back then, my current apricot version is much finer 😉 .
It's finer for several reasons: First, I have pimped the moist apricot cake with ground almonds, so I replaced a part of the flour with them. After baking, I brushed the easy apricot cake with some jam while still warm. This makes the cake fruitier and keeps it fresher. It looks especially good when you sprinkle it with lightly toasted almond flakes. This gives the apricot cake an additional crunch.
The base is more or less a variation of the cake batter recipe. Should you be a baking beginner, read this recipe briefly; there is everything you need to know. You can make the apricot cake with fresh fruits or canned or jarred ones. The former alternative is, of course, a bit tastier.
How to make the Apricot Almond Cake
Let's get started with this recipe. First of all, grease a 10 in/26 cm springform pan and dust it with flour. Now, preheat your oven to 360°F/180°C and beat soft butter and sugar for a few minutes. Then, gradually stir in all the eggs, one at a time. Mix the flour with almonds and the baking powder and stir in alternately with the milk. Use as much milk as necessary until the dough falls from the spoon with difficulty tearing.
After that, pour the dough into the prepared pan, cut the apricots in halves, spread them on the dough and press them in very lightly. Bake your apricot cake for about 35-40 minutes. Then, boil the jam with a tablespoon of water (if it contains pieces, pass it through a sieve). Brush the cake while it is still warm.
A great cake that is really just eggs and marzipan! Super moist, fluffy and extremely quick to make. You can also make it low carb and sugar-free.
In the end, toast the almond flakes briefly in a pan without fat; sprinkle over the cake and simply enjoy your recipe!
Unfortunately, sometimes the fruit sinks too deep in such cakes. Therefore, it is essential to press the halved apricots only very lightly into the dough. Or even take (lighter) wedges instead of halves. A small trick: If you notice after e.g. 20 minutes, that the fruits are no longer visible, you can then press a few additional ones into the apricot cake with almonds.
Apricot Almond Cake
- 1 springform pan (10 in/ 26 cm)
For the batter
- 160 grams (¾ cup) butter, soft
- 130 grams (¾ cup) sugar
- 4 eggs, medium
- 130 grams (1 cups) flour
- 100 grams (1 cup) ground almonds
- 2 ½ teaspoons baking powder
- 80 milliliters (5 ⅖ tablespoons) milk, coarse
- ½ teaspoon grated lemon zest
- 450 grams (3 cups) apricots
- 2 tablespoons apricot jam
- 30 grams (2 tablespoons) almond flakes
- Grease a 10 in/26 cm springform pan and dust with flour. Preheat the oven to 360°F/180°C. Beat soft butter and sugar for a few minutes. Gradually stir in all the eggs, one at a time. Mix the flour with almonds and the baking powder and stir in alternately with the milk. Use as much milk as necessary until the dough falls from the spoon with difficulty tearing.
- Pour the dough into the prepared pan, cut the apricots in half, spread halves on the dough and press them in very lightly. Bake cake for about 35-40 minutes.
- Boil jam with a tablespoon of water (if it has pieces, pass it through a sieve). Brush the cake directly from the oven while it is still warm.
- Toast the almond flakes briefly in a pan without fat; sprinkle over the cake.
The moist apricot almond cake keeps well stored easily for 1-2 days. It can also be baked in advance and then frozen (preferably in pieces). To all fruit fans, I can recommend my rhubarb cake or, for example, the summer fruit cake. My cake category is worth a look. You will find everything - really everything. From chocolaty cakes like this one or this one to birthday cakes and grandma's classics like the eggnog cake.
German butter cake with almond topping
Rhubarb Cake with Meringue Topping
Nut Rolls with Cinnamon Filling
Basic Waffle Recipe