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Apricot And Almond Snack Cake Recipe

Indulge in this light and fluffy Apricot & Almond Snack Cake, the perfect complement to your morning coffee or afternoon tea. The delicate almond flavor beautifully complements the sweet-tart apricot preserves, creating a symphony of taste in every bite. A stunning ribbon of almonds and preserves runs through the center, making it as visually appealing as it is delicious. This easy-to-follow recipe is perfect for bakers of all levels!

Prep Time 20 mins
Cook Time 75 mins
Calories 515.1 kcal
Protein 11g
Rating 4.3 (3 Reviews)
Apricot And Almond Snack Cake 85

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot And Almond Snack Cake

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 1/2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup slivered almonds
  • 1/2 cup apricot preserves

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How to Make Apricot And Almond Snack Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a medium bowl, sift together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done using a stand mixer or hand mixer.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream and almond extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently until just blended. Be careful not to overmix.
  7. Pour about 1/3 of the batter into the prepared pan.
  8. Spread half of the slivered almonds and half of the apricot preserves evenly over the batter.
  9. Pour the remaining batter over the almond and apricot layer.
  10. Sprinkle the top with the remaining almonds and apricot preserves.
  11. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  13. Once completely cool, serve and enjoy your delicious Apricot & Almond Snack Cake!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

195g

Fat

62g

Carbs

24g

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Breakfast & Brunch Sweets & Sides Desserts Vegetarian Spring Recipes Summer Recipes Baking

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Time To Make Course Preparation Desserts Cakes 4 Hours Or Less