Apricot-Almond Cream Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
• STEP 2.In a large bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
• STEP 4.In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
• STEP 5.Pour half of the batter into the prepared cake pan. Spread the apricot preserves evenly over the batter. Top with the remaining batter.
• STEP 6.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 7.In a small bowl, mix together the powdered sugar and almond extract. Drizzle the glaze over the cooled cake and sprinkle with sliced almonds.
• STEP 8.Serve the Apricot-Almond Cream Cake as is or with a dollop of whipped cream. Store any leftovers in an airtight container in the refrigerator.

Cooking Tips

• Make sure to properly grease the cake pan to prevent sticking.
• For a stronger almond flavor, you can add a few drops of almond extract to the apricot preserves.
• To make the cake extra moist, brush the layers with a simple syrup made from equal parts sugar and water before assembling.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the cake at room temperature or slightly chilled.
• Garnish with fresh apricot slices and mint leaves for an elegant presentation.