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July 18, 2018

Apricot Almond Cake

 

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

I had an old photocopy of this cake in a stack of papers.

I have no idea what year I photocopied it, but there it was sitting on my desk.

For weeks I thought about the cake. Apricots were on a few of my grocery lists but all of my trips to the grocery store were fruitless. None of the apricots I saw were ripe and they were too expensive to justify less-than fruit.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

If you’re wondering, for the record I say APE-RI-COT. It’s not an app to me. It’s an ape. What about you?

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

So, yeah…no APE-RI-COTS that I liked in the stores and then….

I got a text message from a friend of a picture of a ton of apricots from her tree that said, “WANT SOME?!!”

I was seriously just looking at the recipe when she texted.

Yes, I do!  THANK YOU VERY MUCH. And I made that cake and it was GOOD.

When the moment presents itself, make this Apricot Almond Cake.

It’s nice served warm with vanilla ice cream.

You’ll love those juicy apricots mixed with the light cake and crunchy toasted almonds.

It’s kind of like a pineapple upside down cake meets a cobbler.

Now friends, who has a fruit tree to share with me??! TEXT ME. I’ll bring you cake.

 

 

Gather your ingredients:

First, we are going to toss the apricots with sugar, lemon zest and some of the almonds.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

YES.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

Put the apricots on the bottom of a 9 x 13 pan treated with cooking spray.

Is treated the right word? Sprayed?

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

Now we make the cake part. Sugar and butter gets creamed. Lemon zest goes in followed by eggs.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

Boop!

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

Dry ingredients come into play. Batter is ready.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

We toss some of the almonds in sugar. They will go on top.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

Spread that batter on top.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

Almonds on!

Check out this baked beauty!

Especially THIS PART!!!!

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

Serve it up warm with your favorite vanilla ice cream.

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

We’re enjoying the leftovers for breakfast this week!

Apricot Almond Cake for summer parties! Find the recipe on Shutterbean.com

If you’ve got a bunch of apricots to use up, try the following recipes!

Apricot Almond Cake

serves 6-8

recipe adapted from Cooking in Color

for the apricots

  • 8-12 ripe apricots, pitted and halved
  • 1 tablespoon lemon zest
  • 3 tablespoons water
  • 1 teaspoon almond extract
  • 1/4 cup sugar
  • 1/4 cup slivered almonds

for the cake

  • 1/2 cup unsalted butter (2 sticks), softened
  • 1/2 cup sugar
  • 1 tablespoon grated lemon zest
  • 2 eggs
  • 2 teaspoons almond extract
  • 1  1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons lemon juice

for the topping

  • 1/2 cup slivered almonds
  • 1 tablespoon sugar

 

Preheat oven to 350F

Spray a 9 x 13 baking pan with cooking spray. Set aside.

Combine apricots with 1 tablespoon lemon peel, water, almond extract, sugar and almonds in a medium bowl.  Line the bottom of the prepared baking pan with apricots.

With a hand mixer, cream together butter, sugar, 1 tablespoon lemon zest in a large bowl until soft and fluffy. Gradually add eggs, one at a time. Followed by the almond extract, flour, baking powder, salt and lemon juice. Mix until ingredients are well combined. Batter should be a soft, spreadable consistency.

Toss remaining almonds with 1 tablespoon of sugar in a small bowl.

Cover the apricots with the batter, top with sugared almonds. Place in the oven and bake for about 30-35 minutes, or until firm to the touch. Serve cake warm with your favorite vanilla ice cream.

 

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  • Priya

    Hubba hubba! That cake looks awesome! Juicy sweet apricots, tender crumbed cake and sweet crunchy almonds! Seriously salivating.
    And ape-ricots is the only way to say it in the UK! I am totally used the way Americans say words differently but the one that gets me as it sounds so crazy bonkers to me is caramel!

  • Rachel

    I was just thinking about what to make for dessert when we have our parents over this weekend…problem solved! I can’t wait to make this!

  • Shawna Greenway

    Oh man, where were you when I harvested 80lbs of Blenheim apricots this year! And I’m just on the other side of the bridge from you! I made cases and cases of apricot jam and preserved apricot halves. Do you think I could use preserved apricots with this cake or would it just turn to mush?

    Now the Santa Rosa plum tree is going bonkers so I’ve sent out an e-mail to the neighbors to pick them as they wish since the tree is in the front yard.

    • Tracy

      I’d use your preserves in bars! I know that David Lebovitz has a good recipe for apricot bars!

  • Charlsey

    This recipe looks amazing! I am excited to try it; however, I am not familiar with the taste of apricots (I’m an APP-ricots gal, from the south 🙂 Any other fruits you suggest would be good with it? Or, what would you liken the flavor of an apricot to?!?!

    BTW, I love your website! I get your emails every week and love your creative spirit in addition to the recipes. Keep doing you 🙂

    • Tracy

      Apricots have their own flavor! I suppose it’s kinda like a peach? But if you’ve never tried one, you really should!!!

  • Melissa Marinelli

    This looks amazing!! I feel like it would work well with so much stone fruit.

    Just to clarify, is it 1/2 a cup of butter or two sticks (1 cup of butter)?

  • Susan Low

    Like Melissa M., I also noticed the discrepancy in the recipe about the butter – is it 1/2 cup of butter (1 stick) or 1 cup of butter (2 sticks)? I am looking at the other ingredients and am guessing that it is 1/2 cup butter rather than 1 cup considering how little flour there is in the recipe and with baking, everything is proportional.
    Please respond as I am dying to make this cake.

  • Anne

    This looks amazing! I have a similar recipe with peaches, and once I when I served it, I poured a slug of bourbon over the ice cream. It was perfection. It looks like this might benefit from the same, if you’re so inspired 🙂

  • Fawnell Hill

    This APP-ricot cake is going to be a forever favorite. I just know it.

  • chuck

    could tinned ape-ri-cots be used? They’re not really ripe here, more like missiles.

  • Denise

    I just made the cake, and it turned out delicious!!! As I‘m from Germany and we don’t use cups as measurement, I didn’t realize 1/2 cup is not the same as two sticks of butter and just used 1/2 cup. The cake was perfect, so don’t worry 🙂
    Thank you for the recipe. And your blog generally!!!

  • Kristin

    this cake is gorgeous! i often forget about apricots, but this looks really good.

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