This Apricot Cake is a fail-safe dessert. Our dinner guests just love it: the crunchy almonds on top mixing with the slightly caramelized cinnamon sugar, the light and crumbly texture of the cake batter and the delicious moist apricot slices just work so well together. You can assemble the apricot cake in just a few minutes and after 45 min in the oven you are done with your dessert. I also love its versatility: you can choose your favorite fruit and create your own variations of this cake. Apricots work great, but peaches, strawberries, blueberries, gooseberries, or red currants all do well and each will lend the cake a different and rich flavor profile.
- 1 stick unsalted butter, room temperature
- 1¾ cups flour
- ¼ teaspoon baking powder
- pinch of salt
- ¾ cup sugar, plus sugar for the cinnamon mixture
- 3 large eggs
- 1 teaspoon vanilla extract
- 12 oz can of apricot halves, drained and sliced into nice pieces
- ½ teaspoon ground cinnamon
- ½ cup sliced almonds
- Preheat the oven to 350 F and butter a round 10 inch baking pan
- Mix the dry ingredients: flour, salt, and baking powder
- In your mixer combine butter and sugar and cream until light and fluffy. Add the 3 eggs, one at a time. Add the vanilla. Scrape. Mix some some more until batter is smooth
- With the mixer on low speed add the dry ingredients. Don't over mix.
- Gently fold in the apricot slices
- Fill into the baking form. Sprinkle the almonds, cinnamon and sugar mixture on top and bake about 45 mins
The base recipe was published by Martha Stewart in her ‘Fresh Flavor Fast’ book. I know you will make this cake a staple in your repertoire. Try it.