Apricot Almond Cake
This apricot almond cake is ultra-moist thanks to greek yogurt and almond flour — and customizable: You could use plums or peaches, as well.
Ingredients
- 1 1/2 cups almond flour (155 grams)
- 1/2 cup all purpose flour (65 grams)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom (optional)
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened (8 tablespoons, 113 grams)
- 1 cup granulated sugar (200 grams)
- 1/4 teaspoon almond extract (optional)
- 1 1/2 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1/2 cup Greek yogurt at room temperature (140 grams)
- 3 tablespoons sliced almonds
- 2 apricots cut into 1/4-inch slices
- powdered sugar for dusting
Instructions
- 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 sliced 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.
