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Rustic Apricot Almond Cake is a delightful dessert that perfectly balances the sweet and tangy flavor of apricots with the nutty richness of almonds. This cake is not only visually appealing but also incredibly simple to make, making it a great choice for both novice and experienced bakers. Whether you’re preparing for a family gathering or a cozy afternoon tea, this cake will impress your guests and leave them asking for the recipe!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or dried apricots, chopped
- 1/4 cup sliced almonds, for topping
- Powdered sugar, for dusting (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 6: Fold in Apricots
Gently fold in the chopped apricots, ensuring they are evenly distributed throughout the batter.
Step 7: Pour and Top
Pour the batter into the prepared cake pan and smooth the top. Sprinkle the sliced almonds over the batter for added texture and flavor.
Step 8: Bake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
Step 9: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
FAQs
Can I use dried apricots instead of fresh?
Yes, you can use dried apricots for this recipe. Just make sure to chop them into small pieces and consider soaking them in warm water for about 10 minutes to soften them.
Can I substitute almond flour with another type of flour?
While almond flour adds a unique flavor and texture to the cake, you can substitute it with more all-purpose flour if necessary. However, this may alter the final taste and moisture of the cake.
How should I store the Rustic Apricot Almond Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Can I add other fruits to this recipe?
Absolutely! Feel free to experiment with other fruits like peaches, plums, or cherries. Just ensure that the fruits are not too watery to maintain the cake’s texture.
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