Apricot Almond Cake

apricot cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 25 mins

When in season, substitute 6 to 8 fresh apricots, pitted and cut in half, for the canned fruit. We couldn’t resist adding almonds to this moist, tender cake.


1/2cup butter, room temperature
3/4cup sugar, divided
1 egg
3/4cup 2 percent low-fat milk
1/2teaspoon almond extract
1 1/2cups all-purpose flour
2teaspoons baking powder
1/4teaspoon salt
1 (14-ounce) can apricot halves, drained
1/2cup slivered almonds


  1. Preheat oven to 350F. Grease an 11-by-7-inch pan.
  2. Cream together butter and 1/2 cup sugar. Whisk egg, milk and almond extract together.
  3. 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).

Nutritional Info *per serving

  • Glycemic Load 8.57
  • Calories 240
  • Fat 11g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 35mg
  • Sodium 210mg
  • Potassium 125mg
  • Carbohydrate 34g
  • Fiber 2g
  • Sugars 20g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 6%