Apricot Almond Cake

Apricot Almond Cake Recipe
4 Reviews
This apricot almond cake combines two delicious flavors in one chewy, sweet and tender cake.
20 min
Prep Time
Total Time
16 servings



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


4 1/2 cups
all-purpose flour
1 1/2 teaspoons
baking powder
1/2 teaspoon
1 1/2 cups
3/4 cup
Land O Lakes® Butter, softened
3/4 cup
sour cream
large Land O Lakes® Eggs
3/4 cup
1 teaspoon
almond extract


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


  1. Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup Bundt® pan; set aside.
  2. 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.
  3. Combine flour, baking powder and salt in bowl; set aside.
  4. 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.
  5. 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.
  6. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
  7. Combine powdered sugar and enough apricot preserves and milk for desired glazing consistency in bowl. Drizzle over cooled cake.

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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