Description
A delightful Apricot Almond Cake that captures the essence of comfort food, perfect for family gatherings or sunny picnics.
Ingredients
Scale
- 7 ripe apricots (about 1 1/4 – 1 1/2 pounds)
- ⅓ cup sliced almonds
- 1 large egg white
- ¼ cup sugar
- 1 ½ 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).
- Grease a 9-inch round cake pan with butter or cooking spray.
- Slice the apricots in half, remove the pits, and cut them into wedges or chunks.
- Toss the apricots in 1/4 cup of sugar and let them sit.
- In a bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and 1 cup of sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream, buttermilk, and almond extract.
- Gently fold the flour mixture into the wet mix.
- Finally, fold in the prepared apricots and half of the sliced almonds.
- Pour the batter into the prepared pan and sprinkle the remaining sliced almonds on top.
- Bake for about 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Serve with a sprinkle of powdered sugar, whipped cream, or a scoop of vanilla ice cream for added decadence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: apricot cake, almond cake, dessert, baking, vegetarian