Apricot Almond Cake

Photo by Posie (Harwood) Brien
Author Notes

Almond flour makes this cake moist and tender, but sturdy enough to be a perfect base for any summer fruit you like. I particularly love using halved apricots or cherries. —Posie (Harwood) Brien

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Makes one 9" x 13" cake
  • 2/3 cup (150 grams) unsalted butter
  • 9 egg whites
  • 1 1/2 cups (225 grams) all-purpose flour
  • 1 1/2 cups (225 grams) confectioners' sugar
  • 3 cups (330 grams) almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 4-5 apricots, halved and pitted (or 1 cup pitted, halved cherries)
  • 3 tablespoons granulated sugar, for sprinkling
In This Recipe
  1. Preheat your oven to 350 degrees F. Line a 9" x 13" pan with parchment and grease the parchment and sides.
  2. Beat your egg whites until foamy. Add the confectioners' sugar and beat for another minute.
  3. Add the flour, almond flour, baking powder, melted butter, and salt and gently fold all the ingredients together, taking care not to deflate the batter too much.
  4. Pour the batter into your prepared pan and smooth the top. Place your apricots, cut side up (or if using cherries, cut side down), and sprinkle liberally with sugar.
  5. Bake for 40-45 minutes, or until the fruit is soft and the edges of the cake are golden brown. Remove from the oven and let cool before slicing.

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  • Linda Hehr Hoskin
    Linda Hehr Hoskin
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • witloof
  • Omsafeeya
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.