You are here: Home » Recipes » Apricot Almond Cake Apricot Almond Cake Recipe by Our Cookbook CollectionKitchen Tested Yield 12 servings Prep 15 mins Cook 25 mins This old-fashioned snacking cake is chock-full of apricots and almonds. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail When in season, substitute 6 to 8 fresh apricots, pitted and cut in half, for the canned fruit. We couldnt resist adding almonds to this moist, tender cake. Ingredients 1/2 cup butter, room temperature3/4 cup sugar, divided1 egg3/4 cup 2 percent low-fat milk1/2 teaspoon almond extract1 1/2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1 (14-ounce) can apricot halves, drained1/2 cup slivered almonds Instructions Preheat oven to 350F. Grease an 11-by-7-inch pan. Cream together butter and 1/2 cup sugar. Whisk egg, milk and almond extract together. Combine flour, baking powder and salt. Alternately add flour mixture and egg mixture to butter mixture, blending well. Pour batter into pan. Top with apricot halves. Combine almonds with remaining 1/4 cup sugar; sprinkle over cake batter. Bake 25 to 30 minutes or until top is brown. Recipe by Sylvia Randolph. Adapted from Sylvia’s Sunday Dinners (Good Goods, Gallery of American Craft, 106 Mason St., Saugatuck, Mich., 49453).