Fluffy Apricot Almond Cake
This delicious Austrian apricot almond cake is soft and fluffy, and at the same time super fruity. I add apricots and almonds to the cake batter and as topping, which makes a perfect summer cake!
Yield: 8 -inch square pan (21x21 cm)
Ingredients
- 300 g (2/3 pounds /10.5 oz) apricots (see note for substitions)
- 1 stick (114 g) unsalted butter, softened
- 1/2 cup + 1 tablespoon (120 g) sugar (white or light brown)
- 2 eggs (size large in the US, medium in Europe)
- 1 organic lemon (you’ll need the zest)
- 2/3 cups (160 g) plain yoghurt (about 3.5 % fat)
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 120 g (about 1 cup) finely ground almonds
- 180 g (about 1½ cups) all-purpose flour
- 1½ teaspoon baking powder
- 3 tablespoons sliced almonds for topping
Instructions
- Line an 8-inch square pan (see note for alternatives) with parchment paper or grease it. Wash and pit the apricots, then cut them into very small cubes.
- In a bowl, beat softened butter, sugar, eggs, and finely grated lemon zest of ½ lemon (use entire lemon zest if you love lemon) with a mixer until creamy, about 2-3 minutes.
- Add yoghurt, ground almonds, vanilla, and salt and mix until combined. Preheat oven to 375°F (190°C), top and bottom heat.
- Add flour and baking powder to the bowl, briefly mix with your fingers until the baking powder is combined with the flour. Briefly stir into the butter-egg mixture using the mixer, until just incorporated.
- Using a spoon or spatula, stir in 2/3 of the apricot cubes (about 180 g, simply eyeball it) until evenly distributed.
- Transfer the batter to the prepared cake pan and smooth the batter with a spatula. Top with remaining apricots and almond slices and bake for about 30 minutes at 375°F (190°C) until the cake is golden and a wooden skewer inserted into the center comes out clean. Let cool and enjoy the cake plain, dusted with powdered sugar, or with a scoop of vanilla ice cream. I prefer it plain as is.
Notes
Baking pan:
I use an 8-inch (21x21 cm) brownie pan, which makes an airy and tall (1 1/3 inch or 3.5 cm tall) cake base. A 9-inch round cake pan or springform pan is a good substitute.
If using a 9-inch brownie pan or a 10-inch round cake pan you should use slightly more apricot pieces for the topping and the cake will turn out slightly thinner and might finish baking a few minutes earlier.
Apricots:
I think fresh apricots pair unbelievably well with almonds and are your best choice! But you can certainly use other stone fruits like peaches, nectarines, or plums. If they are not in season, canned apricots are fine.