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.