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Apricot Almond Cake
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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 salt

1 1/2 cups sugar

3/4 cup Land O Lakes® Butter, softened

3/4 cup sour cream

5 large Land O Lakes® Eggs

3/4 cup milk

1 teaspoon almond extract


3/4 cup powdered sugar

1 to 2 tablespoons apricot preserves

1 to 2 tablespoons milk

How to make

  1. STEP 1

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

  2. STEP 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. STEP 3

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

  4. STEP 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. STEP 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. STEP 6

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

  7. STEP 7

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

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