I don’t know if it’s the inherent coziness of this season, the record breaking rainfall or the deluge of pumpkin products everywhere I look, but man I’m really feeling fall this year. I’m ready to move into an old, British stone cottage, drink tea, wear thick sweaters and bake. And I know I’m not alone. I mean the pumpkin spice phenomenon is a thing for a reason, right? I find myself watching my dvd of The Delicious Miss Dahl on repeat, listening to Bon Iver and cleaning out my baking cabinet. So, when Taylor brought home a bag of frozen apricots from the pie company last week, I remembered I’d recently pinned this Apricot Almond Cake and knew I just had to give it a try.
I whipped it up last Sunday morning; tying my favorite linen apron around my waist, firing up a cooking video on my phone, humming to myself and measuring out ingredients, taking my sweet time. It’s not that I can’t bake during the week, in fact, Emmett and I try to make something once a week to enjoy together, I just get to go at a much more relaxing, indulgent pace on the weekends. So I’m sharing this on Monday morning, that way you can figure out a time to pencil in a solo baking sesh this week. Trust me, this one is a must.
I didn’t change too much about the original recipe, though I imagine it would also be pretty delicious with pears, peaches in season, plums, nectarines, etc. The olive oil makes the cake so soft and moist, and the toasty almonds add the slightest bit of crunch. Delightful. I plan to pretend this is a coffee cake and eat it for breakfast all week long. My husband’s comment- through a mouthful of cake- was, “I don’t really even like apricots, but this is GOOD.” So there you have it.
Get yourself in a nice cozy kitchen and bake this baby today!
Apricot & Almond Olive Oil Cake
Adapted slightly from here.
¾ cup plus 2 tbsp sugar
1 cup almondmilk
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
1/3 cup plus 1 tbsp extra virgin olive oil
2 eggs, lightly beaten
1 1/3 cups all-purpose flour
¼ cup almond flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup frozen apricots, cut into quarters
flaked almonds, for sprinkling
Preheat your oven to 350°F. Lightly butter and flour a 9 1/2 inch round springform cake pan and line the base with parchment paper.
Place the sugar, milk, lemon zest and scraped vanilla bean seeds with the pod in a medium saucepan over low heat and bring just barely to a simmer while stirring frequently to dissolve the sugar. Do not let it boil. Remove from heat, cover and set aside for 15 minutes to infuse and cool down.
In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk in almond flour. Combine the olive oil, beaten eggs and cooled milk mixture and add to dry ingredients to form a smooth batter.
Pour the batter into the prepared pan. Coat the apricot pieces in flour so they won’t sink to the bottom of the cake, and arrange on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Transfer to a wire rack to cool in the pan for 10 minutes before removing the sides and leaving to cool completely.