Apricot Almond Cake
Apricot Almond Cake might be just the dessert you are searching for. One serving contains 1138 calories, 18g of protein, and 56g of fat. This recipe serves 3. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of butter, baking soda, apricots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet.
Instructions
Preheat oven to 350 degrees F.
Whisk together flour through salt. Using an electric mixer, beat together the sugar and butter until combined and creamy, approximately 3 minutes. Stir in the extracts. Beat in half of the sour cream followed by half of the flour mixture. Repeat. Stir in the milk, zest, and chopped apricots.Grease an 8 or 9 inch springform pan.
Sprinkle the top with almonds, nutmeg and sugar. Arrange sliced apricots on top.
Bake for 35-45 minutes, or until set.
Remove outer ring of springform pan and let cake cool on a wire rack. When completely cooled, cut cake in half horizontally. Set aside while you prepare the filling.Beat together butter through vanilla.
Spread on the top of the bottom half of the cake. Replace the top half of the cake and serve. (If youd like this as more of a breakfast cake, skip the filling)Breakfast and Brunch, Cakes and Cupcakes, Coffee Cakes, Dessert, Fruit Desserts