Apricot Almond Cake
Are you in search of a delightful and effortless cake recipe that will leave a lasting impression on your guests? Look no more than the delectable apricot almond cake! This moist, flavorful cake, featuring almond flour, Greek yogurt, and ripe apricots, is ideal for snacking and can even be personalized with fruits such as plums or peaches.
Ingredients
- 1 cup cup all-purpose flour
- ½ cup almond flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup unsweetened plain almond milk
- 1 teaspoon apple cider vinegar
- ½ cup olive oil
- ½ teaspoon pure almond extract
- 1 15 oz. can apricot halves in heavy syrup (such as Del Monte), drained
Instructions
- Begin by preheating the oven to 350°F. Then, generously coat a 9-inch springform pan with cooking spray. In case you don't have a springform pan available, simply spray a 9-inch cake pan and line its bottom with a parchment paper circle.
- In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, and salt. Then, add milk and vinegar, stirring to combine. Follow with the addition of oil and almond extract, stirring until thoroughly combined with about 60 strokes. Transfer the mixture to the prepared pan.
- Arrange apricot halves, cut side up, on the cake batter, and bake for 30 minutes. In the final 2 minutes of baking, whisk together apricot preserves and 1 teaspoon of hot water in a small bowl. Once the cake is done, take it out of the oven and carefully brush it with the apricot preserve mixture.
- After returning the cake to the oven, bake it until it's lightly golden and a wooden pick inserted in the center comes out clean, which should take about 10 to 15 minutes. Next, transfer the pan to a wire rack for a 10-minute cooling period. Finally, remove the pan sides and let the cake cool completely on a wire rack, which should take approximately 30 minutes.