Apricot Almond Cake Recipe

Apricot Almond Cake

This apricot almond cake combines two delicious flavors in one chewy, sweet and tender cake.

20 min.prep time 2:45total time
16 servings
444 Ratings

Ingredients

Filling

3/4 cup apricot preserves
2 tablespoons almond paste, crumbled

Cake

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
3/4 cup
1 teaspoon
milk
almond extract

Glaze

3/4 cup powdered sugar
1 to 2 tablespoons apricot preserves
1 to 2 tablespoons milk

Directions

Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup Bundt® pan; set aside.

Combine preserves and almond paste in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until smooth (30 to 60 seconds). Set aside.

Combine flour, baking powder and salt in medium bowl. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs; continue beating until smooth.

Reduce speed to low. Gradually add flour mixture, alternately with 3/4 cups milk and almond extract, until well mixed.

Spread half of batter into prepared pan. Spoon filling over batter in pan; spread remaining batter on top of filling. Swirl filling into batter using a spatula or knife.

Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.

Combine powdered sugar and enough apricot preserves and milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Nutrition Facts (1 serving)

Calories: 310

Fat: 9g

Cholesterol: 60mg

Sodium: 180mg

Carbohydrates: 52g

Dietary Fiber: 1g

Protein: 4g

Recipe #9889©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this for our church coffee hour and got loads of compliments. There weren't any leftovers to take home, and my daughter now wants me to make this as her birthday cake. It's a dense, moist, flavorful recipe.
Although this tasted fine, the resultant cake was very flat and heavy. Could the baking powder have lost its rising power?? My sister gave me a similar recipe which I will try next time. Hers was soooo much better.
The flavor is good, but rather bland. I did not like the very fine, dense texture of the cake, or the raw taste of the glaze. I think both the cake and the glaze could use some almond extract. I also would like more filling, mine did not have as much as the picture.
I've made this three times already. It was a big hit each
time. The almond paste and the apricot jam made the
cake extra ordinary in taste and texture. Most people do
not realize how good almond paste is in a mixture, either
in a cake or a cookie dough. If one needs to impress bake
this cake. You almost need to bake more than once
because you need to use up the left over almond paste
and apricot nectar. Believe me you do not need any
excuse to bake this cake again and again. Let your taste
bud and your friends' and loved ones' speak to you
through this cake. It is absolutely yummy.

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