Almond-topped Apricot Cake
A quick, buttery cake studded with sweet apricot halves and topped with crunchy sliced almonds. Perfect for a weekday treat or afternoon snack.
- Total time
- 40 min
- Servings
- 8
- Calories
- 320
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 2 large eggs
- ½ cup (1 stick), melted butter
- 1 can (15 oz), drained canned apricot halves
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- 2
In a large bowl, whisk together the 1.5 cups flour, 0.75 cup sugar, and 2 teaspoons baking powder. Add the 2 eggs and 0.5 cup melted butter; stir until just combined (batter will be thick).
- 3
Pour the batter into the prepared pan. Arrange the drained apricot halves cut-side down on top, pressing gently. Sprinkle with sliced almonds (about 0.5 cup) if you have them.
- 4
Bake until the top is golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool in the pan for 10 minutes before slicing.
- 5
Serve warm or at room temperature. Store leftovers covered at room temperature for up to 2 days.
Tools you’ll need
- 9-inch round cake pan
- mixing bowl
- whisk
- measuring cups and spoons
- toothpick
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