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    Home » Recipes » Cakes

    Extra Moist Apricot Almond Cake

    Written by Kathrin (Leave a Comment)

    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!

    apricot-cake

    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.

    Jump to:
    • Taste and Occasion
    • Ingredients
    • How to make the Apricot Almond Cake
    • Top Tip
    • Recipe Card
    • Variations
    • Nutrition

    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 😉 .

    fruity-apricot-cake

    Ingredients

    Check out my other similar recipes!
    • Two-Ingredient Marzipan Cake
    • Classic Gugelhupf (German Bundt Cake Recipe)
    • Viennese Sachertorte Recipe
      Sachertorte
    • Summer Fruit Cake

    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.

    almond-apricot-cake-recipe

    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.

    Recipe Recommendation

    Two-Ingredient Marzipan Cake

    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!

    apricot-almond-cake

    Top Tip

    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.

    moist-apricot-cake-recipe

    Recipe Card

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    Apricot Almond Cake

    Delicious and super easy apricot almond cake. One of grandma's classics that always hits the spot!
    Prep Time15 mins
    Baking Time35 mins
    Calories: 218kcal

    Equipment

    • 1 springform pan (10 in/ 26 cm)

    Ingredients

    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

    For topping

    • 450 grams (3 cups) apricots
    • 2 tablespoons apricot jam
    • 30 grams (2 tablespoons) almond flakes

    Instructions

    • 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.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

    Variations

    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.

    Nutrition

    Nutrition Facts
    Apricot Almond Cake
    Amount Per Serving
    Calories 218 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 63mg21%
    Sodium 84mg4%
    Potassium 187mg5%
    Carbohydrates 21g7%
    Fiber 2g8%
    Sugar 12g13%
    Protein 5g10%
    Vitamin A 864IU17%
    Vitamin C 3mg4%
    Calcium 66mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    An extra moist apricot almond cake tastes great with fresh and preserved fruit. One of grandma's classics that everyone loves to eat!An extra moist apricot almond cake tastes great with fresh and preserved fruit. One of grandma's classics that everyone loves to eat!An extra moist apricot almond cake tastes great with fresh and preserved fruit. One of grandma's classics that everyone loves to eat!

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    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

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    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

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