Almond Apricot Cake

Almond Apricot Cake is a cozy treat that combines sweet, nutty flavors with a tender, buttery crumb and a layer of jammy apricots that caramelize beautifully as it bakes. A simple cinnamon crumble on top adds just the right amount of warmth and texture, making each bite a little extra special.

What makes this Almond Apricot Cake even better is how easy it is to make. Made with everyday ingredients and simple steps, it comes together quickly, even if you’re not an experienced baker. The golden crust and glossy, baked apricots on top give it a beautiful, inviting look that’s perfect for sharing at brunch, holidays, or casual get-togethers.

If you love simple to make cakes, you might also enjoy my Apple Tea Cake, Strawberry Spoon Cake, and Peanut Butter Banana Cake.

Why You’ll Love This Apricot Cake

• Perfect texture- The cake is super tender and melts in your mouth, thanks to the rich almond paste. It’s not too dense or heavy like some cakes can be.
• Juicy fruit pockets- The apricots bake right into the cake, giving you little bursts of fresh, juicy flavor in every bite.
• Simple, yet stunning presentation- The fresh apricots peek out from the top of the cake, giving it a beautiful look. No extra decorating needed. It makes a lovely centerpiece on the table just as it is.
• Flexible serving options- It’s delicious warm from the oven or at room temperature, so you can enjoy it either way.
• Made for everyday bakers- You don’t need any special skills or fancy equipment to pull this cake off; it’s straightforward and comes out perfect every time.

What Is Almond Paste

Almond paste is a smooth mixture of ground almonds and sugar, often with a bit of egg white or syrup to help bind it together. It has a rich, nutty flavory and a soft, dough-like texture, kind of like a thicker, less sweet version of marzipan. In baking, almond paste adds moisture, density, and a deep almond flavor to cakes, cookies, and pastries.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Almond paste- The key to this cake’s texture and flavor. It adds moisture, richness, and a deep almond taste. Look for it in the baking aisle or near marzipan. Just make sure you’re using almond paste and not marzipan. They’re similar, but marzipan is sweeter and firmer.
• Apricots- Fresh apricots work best here, especially when they’re ripe and in season. They soften beautifully in the oven and their natural sweetness pairs perfectly with the almond base. If fresh apricots aren’t available, you can try fresh plums or peaches as a backup.
• Butter- Use unsalted room temperature butter.
• Eggs- These help bind the batter and keep the cake light. Room temperature eggs mix more evenly into the batter, so it’s worth taking them out a little early.
• Almond extract- Just a small amount goes a long way and helps elevate the almond flavor. You can also substitute it with vanilla extract if you want a more subtle almond flavor.
• Flour- Regular all-purpose flour works great here.
• Sugar- Granulated white sugar sweetens the batter just enough to balance the the fruit and almond paste without making the cake overly sweet.
• Brown sugar- Light or dark brown sugar both work.
• Cinnamon- Ground cinnamon gives the crumble its warm, cozy flavor.
• Sliced almonds- Sprinkling these on top adds a light crunch and toasty flavor as the cake bakes.
• Powdered sugar (optional)- A light dusting right before serving adds just a bit of sweetness and makes the cake look even more pretty. Totally optional, but it gives a nice finishing touch.

Step By Step Instructions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

STEP 1: Prep pan and preheat oven. Start by preheating the oven to 350℉. Then, lightly grease an 8-inch round cake pan and line the bottom and sides with parchment paper.

STEP 2: Make crumble topping. With a fork, mix the brown sugar, flour, and cinnamon. Stir in the melted butter and mix until crumbs form.

STEP 3: Prepare the apricots. Cut each apricot into quarters and remove the pits. Set the fruit aside while you make the batter.

STEP 4: Blend the almond paste and sugar. In a food processor, combine the almond paste and sugar. Then, pulse until the mixture is finely ground, with no large chunks of almond paste remaining.

STEP 5: Add the butter. Next, place the softened butter in the food processor and mix until smooth and creamy.

STEP 6: Add the eggs. With the motor running, add the eggs one at a time, followed by the almond extract.

STEP 7: Add the dry ingredients. Sprinkle the flour, baking powder, and salt over the wet mixture, then pulse just until everything is incorporated.

STEP 8: Assemble the cake. Spread the batter into greased cake pan, smoothing it out evenly to the edges. Arrange the apricots on top of the batter. Sprinkle granulated sugar over the fruit, then finish with the crumble topping and sliced almonds.

STEP 9: Bake. Bake the cake for 35-40 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.

STEP 10: Cool and finish. Let the cake cool in the pan completely before removing. Then, carefully transfer it to a serving plate. Lastly, dust the top of the cake with powdered sugar. Enjoy!

Expert Baking Tips

Use a food processor. To properly break down the almond paste and blend it smoothly with the sugar, you really need a food processor. It ensures the batter is creamy and evenly mixed, something that’s hard to achieve by hand or with a mixer.

Don’t substitute the almond paste. Almond paste gives this cake it’s signature flavor and moist, dense texture. Almond flour, almond butter, or marzipan won’t deliver the same results, so it’s worth seeking out the real thing.

Don’t over-mix the batter. Once you start adding the eggs, mix only as much as needed to bring everything together. Continue using a light hand when the dry ingredients go in. Over-mixing at any stage can lead to a dense, heavy cake instead of the tender crumb you want.

Spread the apricots all the way to the edges. When arranging the fruit on top, make sure the apricots are evenly distributed across the entire surface of the batter. If they’re all clustered in the center, the middle of the cake will take longer to cook through, which can leave the edges over-baked and a little too brown.

Frequently Asked Questions

Storing and Freezing

Once the Almond Apricot Cake has completely cooled, cover it tightly with foil or plastic wrap and store it at room temperature for up to 2 days. If you need to keep it longer, it can go in the fridge—just let it come back to room temperature before serving so the texture softens up again.

To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or airtight container. When you’re ready to enjoy it, let the cake thaw in the fridge overnight, then bring it to room temperature before serving.

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