Apricot Snack Cake

Name: Apricot Snack Cake
Total time: 45 min
Yield: One 9-by-5-inch loaf
Cuisine: american
Ingredients: 6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes, plus more for greasing pan; 1/2 cup/55 grams sliced almonds; 1/2 cup/105 grams granulated sugar; 1/2 packed cup/70 grams light brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt (such as Diamond Crystal); 2 large eggs; 2 teaspoons pure vanilla extract; 1 cup/142 grams all-purpose flour; 3/4 cup/72 grams fine almond flour; 8 ounces ripe apricots, halved, pitted, then each half quartered; Honey, whipped cream or ice cream, for serving (optional)

By Kay Chun

Updated July 12, 2022

Apricot Snack Cake — Dane Tashima for The New York Times

Total Time: 45 minutes, plus cooling
Rating: 4(183)
Comments: Read comments

This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It’s an ideal recipe for using overripe fruits, if you’ve bought too many and can’t eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.

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Ingredients

Yield:One 9-by-5-inch loaf

6tablespoons chilled unsalted butter, cut into ¼-inch cubes, plus more for greasing pan
½cup/55 grams sliced almonds
½cup/105 grams granulated sugar
½packed cup/70 grams light brown sugar
1teaspoon baking powder
½teaspoon baking soda
¼teaspoon kosher salt (such as Diamond Crystal)
2large eggs
2teaspoons pure vanilla extract
1cup/142 grams all-purpose flour
¾cup/72 grams fine almond flour
8ounces ripe apricots, halved, pitted, then each half quartered
Honey, whipped cream or ice cream, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
Step 2
On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
Step 3
Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
Step 4
Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
Step 5
Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
Step 6
Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.

Ratings

4 out of 5

183 user ratings

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Comments

LyndaH2 years ago

The fresh apricots contribute liquid to the recipe, so you'd need to simmer your dried apricots in a liquid to approximate the liquid supplied by the fresh apricots. In addition to the fresh apricots, I'm going to fold in diced dried apricots, plumped and drained, with the toasted almonds to amp up the apricot flavor.

CFXK2 years ago

As with an algebra problem, you work from left to right with a recipe ingredient: "8 ounces ripe apricots, halved, pitted, then each half quartered" = 8 ounces of ripe apricots that you then halve, pit and quarter each half after weighing. This is not the same as "8 ounces of halved, pitted then each half quartered ripe apricots." which are weighed after having been halved, pitted and quartered. The left to right rule is the standard way ingredients are written.

Sarah2 years ago

It would be so nice to have conversions of measurements into the metric system for your European subscribers !

Jess K3 months ago

This turned out really good. I did add a 1/4 t almond extract which worked well with the recipe. I didn’t have slivered almonds so I bumped up the almond flour which worked well. It’s fluffy and delicious.

O8 months ago

I am concerned that there is no liquid besides the apricots and eggs. The texture of the cake in the photo appears dry. Should there be any liquid added to the batter?

Coquille9 months ago

I used plums instead of apricots, and subbed in spelt flour for the all-purpose. That, in combination with the almond flour, made an amazingly moist cake!

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