This apricot almond cake is a lovely blend of flavors that offers a moist, satisfying texture. Bursting with the sweetness of fresh apricots and the warmth of almonds, it’s an irresistible treat.
This apricot almond cake helps address issues like dryness and lack of flavor common in many simple dessert recipes, offering a moist, tasty option.
I remember the first time I tried baking something that didn’t dry out or crumble. It’s easy to end up with bland cakes if you’re not careful. This recipe solves that challenge, delivering a cake that’s both tender and flavorful, without needing fancy techniques or special equipment.
What I love about this recipe is how simple it is. After just 20 minutes of prep and 30 minutes in the oven, you pull out a delightful cake. It’s a reliable option for busy weeks or unexpected guests who drop by for coffee.
If you’re excited to enjoy a wonderful dessert like this, check out my easy toasted coconut marshmallows for another sweet treat!
Table of contents
Why You Will Love This Recipe
- Moist and Tender Texture , The blend of apricots and yogurt ensures that your cake turns out incredibly moist while maintaining a light and fluffy crumb.
- Nutty Flavor Notes , Finely ground almonds add a subtle nuttiness that complements the sweetness of the apricots, making each bite both enriching and satisfying.
- Fresh Citrus Zest , The organic lemon zest amplifies the flavor profile, providing a refreshing brightness that perfectly offsets the cake’s richness without overpowering it.
- Simple Preparation , With just a handful of easy steps, you can whip up a delightful dessert in about 50 minutes, timing that fits perfectly into a busy day or weekend get-together.
Apricot Almond Cake
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
A delightful fluffy cake made with dried apricots and almond flour, perfect for any occasion.
Ingredients
- 300 g (10.5 oz / 2/3 pound) dried apricots, tender and moist without added sugar
- 1 stick (114 g) unsalted butter, softened
- 1/2 cup + 1 tablespoon (120 g) granulated sugar
- 2 large eggs, at room temperature
- Zest of 1 organic lemon (use only ½ lemon zest for batter)
- 2/3 cups (160 g) plain yoghurt
- 120 g (about 1 cup) finely ground almonds (almond flour, not coarse almond meal)
- 180 g (about 1½ cups) all-purpose flour
- 1½ teaspoons baking powder (fresh, good quality)
- 3 tablespoons sliced almonds, for garnish
- 1 teaspoon vanilla extract, pure
- 1/8 teaspoon fine salt
Instructions
- Step 1: Prepare an 8-inch square pan by lining it with parchment paper or greasing it well. This helps ensure the cake will release smoothly after baking.
- Step 2: Rinse the apricots under cold water, remove the pits, and cut them into very small, even cubes. This uniform size allows for even baking distribution.
- Step 3: Using an electric mixer, beat the softened butter together with granulated sugar, eggs, and zest from half a lemon until the mixture is creamy, about 2 to 3 minutes. Creaming incorporates air, creating a lighter texture in the cake.
- Step 4: Mix in the yoghurt, ground almonds, vanilla extract, and salt until just combined. Avoid overmixing to prevent a dense cake.
- Step 5: Set your oven to preheat at 375°F (190°C) with top and bottom heat. Ensure the oven is fully heated before placing the cake inside, which helps the cake rise properly.
- Step 6: Gently fold the chopped apricots into the batter until evenly distributed. This spreads the fruity flavor through the cake uniformly.
- Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. An even surface ensures uniform baking and even rise.
- Step 8: Sprinkle the sliced almonds evenly over the top of the batter to add a crunchy texture and a golden color as the cake bakes.
- Step 9: Bake the cake for about 30 minutes, or until a toothpick inserted into the center comes out clean. To ensure even baking, rotate the pan halfway through the baking time (around 15 minutes).
- Step 10: Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Proper cooling maintains the cake’s structure and makes slicing easier.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days, keeping it away from direct heat or sunlight.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days to maintain moisture and prolong freshness.
- Freezing: Wrap the cake tightly in plastic wrap and place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use finely ground almond flour (not coarse almond meal) for a smooth texture and moist crumb.
- Let the butter soften before mixing for easier incorporation and a lighter cake.
- Ensure eggs are at room temperature to help with batter consistency and better rise.
- Avoid overmixing once flour and wet ingredients are combined to prevent a dense texture.
- If cake edges brown too fast, after 20 minutes of baking, loosely cover the cake with foil to prevent burning while the center continues to cook.
- Rotate your pan halfway through baking to avoid uneven browning or baking.
- Check oven temperature with a thermometer to ensure it is at 375°F (190°C) before baking to prevent cake sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Almond flour: Choose finely ground almond flour for a smooth texture. It’s key for a moist cake that holds together well. Don’t mistake it for almond meal, which can be coarser!
- Apricots: Dried apricots work best here. Look for tender, moist ones without added sugar. They add natural sweetness and a lovely chew to the cake.
- Butter: Use unsalted butter for a more controlled flavor. It contributes to the cake’s rich texture and ensures it doesn’t over-salt. Let it soften to mix easily!
- Sugar: Granulated sugar is needed for sweetness and to help the cake rise. Make sure to cream it well with the butter for a light texture!
- Eggs: Large eggs at room temperature help bind ingredients and create a tender crumb. Don’t skip letting them sit out a bit before mixing.
- Baking powder: Use a good quality baking powder to ensure a nice rise. It’s also important to check the expiration date for effectiveness. Fresh is best!
- Vanilla extract: Go for pure vanilla extract for true flavor depth. It enhances the sweetness of the apricots and complements the nutty almond flavor.
- Honey: This adds natural sweetness and moisture. If you don’t have honey, maple syrup is a good substitute, but it may slightly change the flavor.
- Almond flour: Choose finely ground almond flour for a smooth texture. It’s key for a moist cake that holds together well. Don’t mistake it for almond meal, which can be coarser!
- Apricots: Dried apricots work best here. Look for tender, moist ones without added sugar. They add natural sweetness and a lovely chew to the cake.
- Butter: Use unsalted butter for a more controlled flavor. It contributes to the cake’s rich texture and ensures it doesn’t over-salt. Let it soften to mix easily!
- Sugar: Granulated sugar is needed for sweetness and to help the cake rise. Make sure to cream it well with the butter for a light texture!
- Eggs: Large eggs at room temperature help bind ingredients and create a tender crumb. Don’t skip letting them sit out a bit before mixing.
- Baking powder: Use a good quality baking powder to ensure a nice rise. It’s also important to check the expiration date for effectiveness. Fresh is best!
- Vanilla extract: Go for pure vanilla extract for true flavor depth. It enhances the sweetness of the apricots and complements the nutty almond flavor.
- Honey: This adds natural sweetness and moisture. If you don’t have honey, maple syrup is a good substitute, but it may slightly change the flavor.
Recipe Tips
- If apricots are too firm, let them ripen at room temperature for 1-2 days, which will enhance their sweetness and flavor in the cake.
- For uneven baking, rotate your pan halfway through baking, about 15 minutes in, to ensure even heat distribution for the apricot almond cake.
- If the cake sinks in the middle, check for proper oven temperature with a thermometer; it should be set to 375°F (190°C) before baking.
- When the cake edges browns too quickly, cover the top loosely with foil about 20 minutes into baking to prevent burning while the center cooks through.
- If the cake feels dense, mix the batter until just combined; overmixing can lead to a heavy texture in the final product.
Serving Suggestions
Serve slices of apricot almond cake with a side of vanilla ice cream or whipped cream for added richness. Accompany it with a fresh fruit salad or a scoop of tangy yogurt for a refreshing touch.
Use to make dessert trifle by layering cake pieces with yogurt and berries. Add to cupcakes or muffins for a burst of apricot flavor and a hint of almond.
Top with a dusting of powdered sugar or a drizzle of almond glaze for a finishing touch. Consider pairing with a homemade apricot sauce or lemon curd for extra zest on each slice.
Recipe variations
- You can use fresh or dried apricots for the apricot almond cake. Using 300 g fresh apricots adds moisture, while dried ones provide concentrated flavor.
- Add 1 teaspoon vanilla extract and zest from ½ an organic lemon to intensify the cake’s aroma and brightness with fruity undertones.
- Either plain yoghurt or sour cream can be used for moisture; 2/3 cups (160 g) of either will keep the crumb tender and soft.
- If making more servings, double the ingredients and bake in two 8-inch square pans, adjusting baking time to about 35, 40 minutes accordingly.
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How to Store?
To keep your apricot almond cake fresh and delicious, follow these storage tips:
Room Temperature: Place the cake in an airtight container at room temperature for up to 2 days, away from direct sunlight or heat.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days to maintain moisture and slow spoilage.
Freezing: Wrap the cake tightly in plastic wrap and place it in a freezer container for up to 2 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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