If you liked my lemon olive oil ricotta snacking cake, then I think you’re going to like this equally snack-able, apricot almond cake recipe. It’s straightforward to make — and perfect for keeping on the counter and slicing off a tiny sliver every hour for the next few days. It stays unfathomably moist, and somehow develops a deeper flavor and melt-in-your-mouth, creamy texture as it sits.
And, it’s pretty customizable! Instead of apricots, which I recommend, this could also work with thinly sliced plums or peaches. The almond flour is a must — giving the cake its moist, tender crumb — but if you want to omit the almond extract and slivered almond topping, go right ahead. A hint of cardamom also adds to the flavor equation, but is just barely there if you aren’t crazy about a heavy cardamom taste.
One non-negotiable: The ingredients really do have to be at room temperature before you start. If you use eggs and yogurt straight from the fridge, the butter will seize up and curdle the batter, which will leave you with a separated, oily cake. Plus, I found that almond flour just isn’t as good as all-purpose flour at helping along the emulsification of the butter, eggs and yogurt.
Did you make this apricot almond cake? I want to see! Tag me on TikTok and Instagram @easygayoven.
Ensure that all ingredients have come to room temperature.
Preheat oven to 350 degrees Fahrenheit. Grease a 9” springform pan and line the bottom with a circle of parchment.
In a small bowl, whisk together the almond flour, all-purpose flour, salt, cardamom, and baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and sugar on medium speed until pale and fluffy. Add the vanilla and almond extracts as well as one egg. Beat until the egg is fully combined. Repeat with the other egg.
Dump in the flour mixture and beat on low until most of flour has been incorporated. Mix in the yogurt until the batter is smooth.
Spread the batter evenly into the prepared pan and top with one layer of sliced apricots. Sprinkle the slivered almonds on top, trying to get more on the batter than the apricots.
Bake on the middle rack for 45 min or until the edges are deep golden brown and the center is set and springs back when gently pressed.
Remove to a wire rack to cool for 5 minutes. Run a knife around the edge to loosen the cake, then remove the springform pan’s ring.