Apricot Almond Cake Recipe

Name: Apricot Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup apricot preserves; 2 tablespoons almond paste, crumbled; 4 1/2 cups all-purpose flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups sugar; 3/4 cup Land O Lakes Butter, softened; 3/4 cup sour cream; 5 Land O Lakes Eggs; 3/4 cup milk; 1 teaspoon almond extract; 3/4 cup powdered sugar; 1 to 2 tablespoons apricot preserves; 1 to 2 tablespoons milk

Servings: persons

3/4 cup apricot preserves
2 tablespoons almond paste, crumbled
4 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes Butter, softened
3/4 cup sour cream
5 Land O Lakes Eggs
3/4 cup milk
1 teaspoon almond extract
3/4 cup powdered sugar
1 to 2 tablespoons apricot preserves
1 to 2 tablespoons milk

1
Heat oven to 350F.
2
Grease and flour 10-inch angel food cake (tube) pan or 12-cup Bundt pan; set aside.
3
Combine preserves and almond paste in food processor bowl fitted with metal blade or 5-cup blender container.
4
Cover; process 30-60 seconds or until smooth.
5
Set aside.
6
Combine flour, baking powder and salt in bowl; set aside.
7
Combine sugar and butter in another bowl.
8
Beat at medium speed, scraping bowl often, until creamy.
9
Add sour cream and eggs; continue beating until smooth.
10
Add flour mixture, alternately with 3/4 cups milk and almond extract, until well mixed.
11
Spread half of batter into prepared pan.
12
Spoon filling over batter in pan; spread remaining batter on top of filling.
13
Swirl filling into batter using a spatula or knife.
14
Bake 55-65 minutes or until toothpick inserted in center comes out clean.
15
Cool 15 minutes; invert onto serving plate.
16
Cool completely.
17
Combine powdered sugar and enough apricot preserves and milk for desired glazing consistency in bowl.
18
Drizzle over cooled cake.

1535

kcal

Calories

Fat

210

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 14 ingredients. The key ingredients include: 3/4 cup apricot preserves, 2 tablespoons almond paste, crumbled, 4 1/2 cups all-purpose flour, 1 1/2 teaspoon baking powder, 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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