Go Back
–+ servings
A hand lifting up a slices of almond apricot cake from a cake stand.

Moist Almond Apricot Cake with Citrus

Carissa Erzen
This moist apricot almond cake is the ultimate cozy summer cake. Each slice is warm, cozy, nutty (thanks to almond flour & sliced almonds), and a balance of sweet + tart from fresh sugar-coated apricots.
Leave your rating!
Print Pin Recipe Save
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American, German
Servings 12 slices
Calories 281 kcal

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.
  •  

Nutrition

Serving: 1 sliceCalories: 281kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 198mgPotassium: 174mgFiber: 3gSugar: 22gVitamin A: 1040IUVitamin C: 4mgCalcium: 87mgIron: 1mg
Keyword almond apricot cake
Did you make this recipe?Leave a comment below - I love hearing from you!