Apricot Almond Cake Recipe

Name: Apricot Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 3/4 cup butter; 2 eggs; 1 egg yolk; 1/3 cup apricot preserves; 1/3 cup sour cream; 2 teaspoons almond extract; 1 3/4 cups flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup sliced almonds; powdered sugar

Servings: persons

1 1/4 cups sugar
3/4 cup butter
2 eggs
1 egg yolk
1/3 cup apricot preserves
1/3 cup sour cream
2 teaspoons almond extract
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
powdered sugar

1
Preheat oven to 350u00b0F and lightly butter a 9-inch round cake pan; set aside.
2
Cream together sugar and butter with a mixer for 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream and almond extract, beat for 1 minute more.
3
Stir together flour, baking powder and salt; lightly fold into batter.
4
Spread evenly in prepared pan and sprinkle with almonds.
5
Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar.

1003

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups sugar, 3/4 cup butter, 2 eggs, 1 egg yolk, and more.

Yes, Apricot Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Almond Cake

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