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.