I made that!

Apricot Almond Tea Cake

Posted in All Sugar All The Time by brandi on June 10, 2009

Lately I feel like all I make are cakes, but they’re kinda fun… Today I take on the apricot cake. I found a neat looking recipe in my “Rustic Fruit Desserts” book to try out. I switched it up a tad, since I think no stone fruit is complete without some almond.

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It caught my attention with the batter. There is none, it uses a shortbread like dough instead.

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You first press half of the dough into the pan.

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And then spread out some chopped apricots.

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And then drop the rest of the dough down on top, in chunks.

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Sprinkle on some sliced almonds and bake!

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Definitely a winner. The dough gives it an almost chewy texture, like a fruit bar. I’ll be trying this one again with cherries for sure!

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RECIPE (adapted from “Rustic Fruit Desserts):

Almond Apricot Teacake


1 tbsp butter for pan

2 1/4 cups (11.25 oz) all-purpose flour

1 tsp baking powder

1 tsp salt

Seeds scraped from 1 vanilla bean

6 oz butter

1 cup sugar

3 eggs

2 tsp almond extract

2 1/2 cups chopped apricots (or any other stone fruit)

2 tbsp sliced almonds


 

– Whisk together the flour, baking powder & salt. Rub the vanilla bean seeds into the flour mixture.

– Cream the butter for 1 minute. Slowly pour sugar in while creaming. Continue creaming for 3-4 minutes, until light and fluffy.

– Slowly pour in eggs while continuing to cream. Add almond extract.

– Add in flour and mix on low just until a dough forms.

– Wrap in plastic wrap and put in freezer for 30 minutes (or refrigerate overnight).

– Preheat oven to 375.

– Butter 9” or 10” cake or tart pan.

– Divide dough into 2 portions. Press one into the cake pan.

– Spread the fruit over the dough.

– Break the rest of the dough into tablespoon sized chunks and drop over fruit.

– Sprinkle with sliced almonds and sugar.

– Bake 30-45 minutes (depending on size of pan).

– Cool in pan on rack for 20 minutes before unmolding.