Picture this; the scent of toasted almonds drifting through your kitchen, buttery and warm. Then comes the sweet, slightly tangy aroma of baked apricots, soft, jammy, almost caramelized at the edges.
You slice in and then comes the crumb, tender and moist. Golden almonds on top give a delicate crunch, and the apricots melt into pockets of fruity brightness.
Apricot Almond Cake is refined but effortless, the kind of cake that feels European café-worthy yet simple enough for a weekend bake. The secret? Almond flour for moisture, ripe apricots for natural sweetness, and gentle mixing for that soft, delicate crumb.
Now let’s make it.
Ingredients
For the Cake:
- 1 cup (100g) almond flour
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1½ cups fresh apricots (pitted and sliced)
For the Topping:
- ¼ cup sliced almonds
- 1–2 tbsp sugar (for light caramelization)
- Powdered sugar for dusting (optional)
Kitchen Tools
- 8 or 9-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
- Knife for slicing
How to Make Apricot Almond Cake
1. Preheat & Prepare
Preheat the oven to 350°F / 175°C.
Grease and line your cake pan with parchment paper.
2. Cream Butter & Sugar
Beat butter and sugar until pale and fluffy.
This step creates air, which is essential for a light texture.
3. Add Eggs & Extracts
Add eggs one at a time, mixing well after each.
Stir in vanilla and almond extract.
4. Combine Dry Ingredients
In another bowl, whisk together:
- Almond flour
- All-purpose flour
- Baking powder
- Salt
Gradually fold into the wet mixture.
Add milk and stir gently until smooth.
Do not overmix.
5. Add Apricots
Pour batter into the prepared pan.
Arrange sliced apricots on top, slightly pressing them into the batter.
Sprinkle sliced almonds and a little sugar over the surface.
6. Bake
Bake for 40–45 minutes, or until:
- The top is golden
- Almonds are lightly toasted
- A toothpick inserted comes out clean
The apricots will soften and slightly sink, creating juicy pockets.
7. Cool & Serve
Allow to cool for 15 minutes in the pan.
Transfer to a rack to cool completely.
Dust lightly with powdered sugar before serving.
Flavor Profile
- Nutty, buttery almond base
- Soft, jammy apricot bursts
- Lightly crisp almond topping
- Balanced sweetness
It’s elegant without being heavy.
Pro Tips
- Use ripe but firm apricots, as overly soft ones release too much moisture.
- Toast almonds lightly before topping for a deeper flavor.
- Add a splash of lemon zest for brightness.
- Serve slightly warm with whipped cream or vanilla ice cream.
Fun Variations
1. Apricot Almond Upside-Down Cake – Caramelize apricots in the pan before adding batter.
2. Honey Apricot Almond Cake – Replace ¼ cup sugar with honey.
3. Glazed Version – Brush warm cake with apricot jam for shine.
4. Gluten-Free Option – Use full almond flour and a gluten-free blend.
Apricot Almond Cake feels like something you’d find in a countryside bakery window; rustic, golden, quietly sophisticated. One slice turns into two.
