I made that!

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.

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

You first press half of the dough into the pan.

And then spread out some chopped apricots.

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

Sprinkle on some sliced almonds and bake!

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!

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.