This cake brings together a delicious blend of nutty almonds and tangy-sweet apricots in a moist and tender cake. It’s simple to make yet tastes and looks impressive. Whether using fresh or dried apricots, the cake remains flavorful and satisfying. The almond base gives it a slightly dense, buttery texture that pairs beautifully with the fruit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Ground almonds (almond flour or finely ground blanched almonds)
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Almond extract
Whole milk or yogurt
Fresh or dried apricots, halved or chopped
Sliced almonds (optional, for topping)
Powdered sugar (optional, for dusting)
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan.
In a bowl, whisk together flour, ground almonds, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla and almond extracts.
Alternate adding the dry ingredients and the milk (or yogurt) to the butter mixture, mixing until just combined.
Fold in half of the apricots into the batter.
Pour the batter into the prepared pan and smooth the top.
Arrange the remaining apricots on top of the batter, cut side up. Sprinkle with sliced almonds if using.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired before serving.
Servings and timing
This recipe makes 8–10 servings. Prep time: 15 minutes Bake time: 40 minutes Total time: 55 minutes
Variations
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan: Use a plant-based butter, dairy-free yogurt or milk, and replace eggs with flaxseed eggs.
Dried apricots: If using dried apricots, soak them in warm water for 10–15 minutes before chopping and adding to the batter.
Citrus twist: Add some lemon or orange zest for a fresh, citrusy note.
Honey glaze: Brush the top of the warm cake with a honey glaze for extra sweetness and shine.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds or in a low oven at 300°F (150°C) for 5–10 minutes.
FAQs
What kind of apricots should I use for this cake?
You can use either fresh or dried apricots. If using dried, soak them first to soften.
Can I make this cake in advance?
Yes, it’s a great make-ahead dessert. Bake it a day before and store covered at room temperature or refrigerate.
Can I freeze Apricot Almond Cake?
Yes, freeze the fully cooled cake (whole or in slices) wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving.
What can I use instead of almond extract?
You can use more vanilla extract or a bit of amaretto liqueur for a different flavor.
Is almond flour necessary?
Almond flour adds a rich, nutty flavor and moist texture. You can replace it with more all-purpose flour, but the texture will be different.
Can I use canned apricots?
Yes, just be sure to drain them well and pat dry before adding to the batter.
What size pan should I use?
An 8-inch or 9-inch round cake pan works best for this recipe.
How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Can I add other fruits to this cake?
Yes, plums, peaches, or cherries work well as alternatives or additions to apricots.
Why is my cake dense?
Overmixing the batter or using too much flour can make the cake dense. Be sure to measure ingredients properly and mix until just combined.
Conclusion
Apricot Almond Cake is a beautiful and flavorful dessert that’s easy to make and perfect for any occasion. Its tender crumb, sweet apricot bites, and nutty almond essence create a well-balanced and satisfying cake. Serve it as is or with a dollop of whipped cream for an extra treat.
A moist and tender cake combining the nutty richness of almonds with the sweet tang of apricots. Perfect for brunch, afternoon tea, or a light dessert.
Ingredients
1 cup all-purpose flour
1/2 cup ground almonds (almond flour or finely ground blanched almonds)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup whole milk or yogurt
1 to 1 1/2 cups fresh or dried apricots, halved or chopped
2 tbsp sliced almonds (optional, for topping)
Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan.
In a bowl, whisk together the flour, ground almonds, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla and almond extracts.
Alternate adding the dry ingredients and the milk (or yogurt) to the butter mixture, mixing until just combined.
Fold in half of the apricots into the batter.
Pour the batter into the prepared pan and smooth the top.
Arrange the remaining apricots on top, cut side up. Sprinkle with sliced almonds if using.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar if desired before serving.
Notes
Soak dried apricots in warm water for 10–15 minutes before using.Use plant-based butter, dairy-free milk/yogurt, and flax eggs to make it vegan.Add citrus zest for extra brightness.A honey glaze on top enhances sweetness and shine.Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.Freeze whole or sliced for up to 2 months; thaw in the fridge before serving.
