Almond and Apricot Cake Recipe

Looking for the perfect cake for a dessert, snack, or tea party? CupcakeGirl got you covered with this delicious almond and apricot cake recipe. It’s moist, packed with fruity flavors, and light. You can serve this cake on any occasion, whether it’s a birthday party, gathering, potluck, or picnic. It’s so good – I can eat this every day. Serve it with a cup of coffee, tea, or juice and you have a complete snack.

RELATED: Quick and Easy Apricot Balls

This delicious cake comes together easily and doesn’t require a ton of ingredients. You only need basic baking ingredients like cinnamon, vanilla, sugar, eggs, and self-raising flour. The almond flavor will come from the almond meal. You can also add sliced almonds on top for some texture and added flavor.

For more almond dessert recipes, check these out: Almond Raspberry Thumbprint Cookies, 6-Ingredient Almond Toffee Recipe, Almond Muffins Recipe

Easy Almond and Apricot Cake Ingredients

• 17.6 oz can of apricot halves
• 1 cinnamon stick or 1 tablespoon of cinnamon powder
• 1 vanilla pod (cut open) or 1 tablespoon of vanilla essence
• 1/4 cup of brown sugar
• 3/4 cup of butter (melted)
• 3/4 to 1 cup of plain white sugar
• 3 eggs
• a dash of vanilla
• 3/4 cup of self raising flour
• 3/4 cup of almond meal

How to Make Almond and Apricot Cake

Step 1:

Open the apricots and reserve 6 pieces for later. Transfer the remaining apricots and syrup in a saucepan. Bring it to a simmer.

Step 2:

Once simmering, add the vanilla pod, cinnamon, and brown sugar. Stir well, then let it come to a simmer.

Step 3:

Preheat the oven to 350F.

Step 4:

In a large bowl, add the melted butter and sugar. Stir well. Add the eggs one at a time mixing after every addition. Next, mix in the vanilla.

Step 5:

Fold in the flour and almond meal into the butter-egg mixture using a spatula.

Step 6:

Strain the apricots to make a puree directly to a bowl. Reserve the syrup.

Step 7:

Grease and line an 8″ cake tin. Pour in half of the cake batter. Add some of the apricot puree and spread it around. Pour the remaining cake batter, then add the reserved apricots on top.

Step 8:

Bake for about 30 to 40 minutes or until the cake is golden brown or when a skewer comes out clean when inserted in the center. While it’s cooling, brush the reserved sugar syrup on top to moisten the cake. Allow the cake to cool completely before serving.

Almond and Apricot Cake Recipe