This moist apricot almond cake is the ultimate cozy summer cake. Each slice is cozy and nutty (thanks to almond flour & sliced almonds) with a balance of sweet + tart from fresh sugar-coated apricots.
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If You Need Me, I'll Be Enjoying a Quiet Moment with My New Fave Coffee Cake
This old fashioned almond apricot cake feels like indulging in a slice of summer on a plate. It's almost poetic how the fresh halved apricots that become juicy and tender as they bake remind me of the sunshine I try to never take for granted here in the PNW. And I made this cake similar to my plum streusel cake - super simple, one layer, and perfect for breakfast with coffee or an afternoon treat.
Growing up in Germany, I had my first taste of Aprikosenkuchen by stealing a bite off my mom's plate. And since then, I've been kiiiiiind of obsessed. Honestly, this is the kind of cake that doesn't need a special occasion, but somehow creates one all on its own when you share it with others.
What Makes this Cake Truly Special
After testing this recipe multiple times, I found that apricots aren't like other stone fruits - they need a little extra TLC. Even if you start with the sweetest apricots, they turn sour as they bake, so I tested different types of sugar and sprinkling vs dunking methods.
And to really amp up that almond flavor, I used almond extract + almond flour, making this cake extra moist and nutty, similar to my almond raspberry cake. Finally, the sliced almonds on top get toasted as everything bakes together.
Let's Gather Our Ingredients: butter, granulated sugar, almond extract, milk, orange zest, all purpose flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, salt, fresh apricots, and sliced almonds.
Welcome to My Kitchen - Let's Bake this Cake!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Beat the butter & sugar together.
2. Mix in the eggs & almond extract.
3. Mix in the milk & orange zest.
5. Stir the dry ingredients into the wet ingredients.
7. Top with sugar-coated apricots and sliced almonds.
4. Whisk all the dry ingredients.
6. Smooth the batter in a cake pan & refrigerate.
8. Bake for 40 to 45 minutes, then cool before slicing.
Tips for Baking a Summer Stone Fruit Cake
- Avoid Sunken Fruit: After testing and tweaking the cake batter, a quick 20-minute chill in the fridge ensures it's firm enough to hold up the apricots so they won't sink to the bottom.
- Prevent a Soggy Cake: I found that placing the apricots skin-side-down prevents excess moisture from leaking into the cake batter. So don't peel them!
Moist Almond Apricot Cake with Citrus
Equipment
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, divided
- 2 large eggs (at room temperature)
- 1 teaspoon almond extract
- 1 cup milk (at room temperature)
- 1 Tablespoon orange zest, from one medium orange
- 1 cup all purpose flour
- 1 cup almond flour (see note below)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg, optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (use table salt or fine sea salt)
- 1 pound fresh, ripe apricots (washed, dried, cut in half & pits removed)
- ⅓ cup sliced almonds
Instructions
- Grease a 9-inch round cake pan or springform pan with butter. Set aside.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat the softened butter and ½ cup of the granulated sugar until it is pale and fluffy.
- Add the eggs and almond extract. Beat again until it's well combined.
- Add the milk and orange zest. Mix for 30 seconds. Set aside.
- In a separate mixing bowl, whisk the all purpose flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently mix with a large spoon or spatula until you no longer see dry pockets of flour. Be careful not to overmix. Scrape the sides and bottom of the bowl to ensure everything is well-combined.
- Spread the cake batter into the greased cake pan in an even layer. Place it in the fridge for 20 minutes so the batter can firm up. While your cake chills, preheat the oven to 350°F.
- Spread the remaining ½ cup of granulated sugar on a plate. Gently press the cut-side of each halved apricot into the sugar to coat it. Arrange the apricots on top of the chilled cake batter, cut-side-up. Sprinkle the sliced almonds on top.
- Bake for about 40 to 45 minutes, until a toothpick or knife inserted into the center of the cake comes out without wet batter stuck to it. Slice & enjoy!
Notes
- Almond Flour: I tested this cake with both blanched almond flour and whole almond flour (also called almond meal). I personally love the more rustic color and nuttier flavor from whole almond flour, but blanched almond flour works just as well, depending on your preference.
- Storing: Since our cake has fresh fruit, it's best stored in the fridge. I swear, once one fruit fly gets in my kitchen, it's impossible to get rid of them!
- Equipment: Any round cake pan will work, but I love using my springform pan. I can release the walls once the cake is baked, so slicing it is a breeze.
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