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Apricot cake might be my newest favorite dessert.
I’m a dessert person for sure. I will almost always get dessert in a restaurant. Much to my husband’s dismay.
But I will almost always pick desserts with chocolate or caramel or nuts over fruit. Don’t get me wrong — I like fruit desserts, especially in the summer. Fruit pies, turnovers, or even just peaches and cream are my jam.
But as far a summer fruits go, apricots are my favorite. And this apricot cake is on top of the list. And since I got some apricots in my Imperfect Foods box this week (fyi: get $80 in free groceries here! ) I decided to make a simple cake with some simple ingredients. You probably have most of these things in your pantry.
This easy cake comes together quickly, and is soft, sweet, and tart. It’s the perfect summer dessert for a casual backyard barbecue, but it can also hold up if you’re in charge of bringing dessert. And I know, because I’m always in charge of bringing dessert.
You can chop the apricots finely and add them to the cake, or you can do what I did, and just cut in half, remove the pits, and add to the batter after it’s already in the pan. A light dusting of powdered sugar and you’re done. It might not look as impressive as a lattice topped pie, but trust me, one bite, and you’ll forget pie ever existed. Or maybe not.
You can substitute peaches, cherries, or any stone fruit for the apricots, or use a combination. I think cherries in particular would work nicely here, but next to apricots, sour cherries are probably my favorite summer fruit. But the beauty of in season fruit is that it’s all pretty much interchangeable. So if you don’t have apricots, but have some good plums, use those.
Almond Apricot Cake
An easy apricot cake that tastes like summer — sweet, tart, fruity, and with a hint of almond and nutmeg. Perfect for lazy days.
Brush 1 tablespoon of the melted butter in a 9 inch cake pan. Set aside.
Combine the halved apricots with 2 tablespoons of the sugar in a mixing bowl.
In a separate bowl, add the remaining butter, sugar, egg, buttermilk, vanilla and almond extract. Whisk to combine. Add the flour, almond flour, baking powder, baking soda, salt, and nutmeg. Whisk until just combined and no large lumps of flour remain.
Pour. this mixture into prepared pan.
Drop the apricot halves cut side down into the cake batter.
Bake the cake for 10 minutes. Turn the heat down to 325.
Continue baking for 45 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before slicing and serving.
Dust with powdered sugar if desired.
Storing leftovers: Leftovers can be stored at room temperature — just cover the cake with plastic wrap. Eat within 2 days.Variations: Any type of stone fruit can be used here, or even berries.Pairs well with:Earl Grey Lavender Latte