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
16 servings
444 Ratings



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
3/4 cup milk
1 teaspoon almond extract


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


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 30-60 seconds or until smooth. Set aside.

Combine flour, baking powder and salt in bowl; set aside.

Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs; continue beating until smooth.  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 55-65 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 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.

Comment On This Recipe

Please correct the item(s) in red below:
3 Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Thank you, your comment has been submitted for approval


Your friend thought you might be interested in Apricot Almond Cake

Latest Blog

Cranberry Swirl Sweet Rolls
November 24, 2015 by Mallory

One of my favorite parts of the Thanksgiving meal is my husband’s homemade cranberry sauce. It’s a tart and sweet sauce, with hints of orange zest and brown sugar. I always have him make twice the amount needed because I love having leftovers. This year, I decided that rather than serving it alongside leftover turkey and mashed potatoes, I was going to try something new. We still have guests lingering the day after Thanksgiving, so what better way to ease the turkey “hangover” than with homemade sweet rolls for breakfast? More ...

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.


YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.


    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

    Please correct the item(s) in red below

    *These fields are required


    Your question has been submitted.

    Close Window