Nutritional Info

Nutrition Facts

Serving Size 1 (285g)

Calories 267
Calories from Fat 38 (14%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 1.6g 8%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 87.5mg 29%
Sodium 106.4mg 5%
Potassium 223.2mg 5%
Total Carbohydrate 52.4g 17%
Dietary Fiber 3.2g 13%
Sugars 36.5g
Protein 5.2g 10%

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Recipe Description
Apricots and almonds are very compatible flavors. If you can't find fresh apricots, substitute peaches or nectarines.
Prep time
20 min
Cook time
50 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
2/3 Cup(c)  sugar
1/4 Cup(c)  water
12   apricots
1 Cup(c)  all purpose flour
1 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  almond paste
2 Tablespoon(T)  unsalted butter
2/3 Cup(c)  sugar
1/2 Teaspoon(t)  pure vanilla extract
2   large eggs
2/3 Cup(c)  milk


To prepare the topping: Place the sugar and water in a small heavy saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. When the mixture begins to boil, stop stirring and cook until the syrup starts to brown around the edges. Then gently swirl the pan over the heat until the syrup is an even golden brown, about 2 minutes more. Protecting your hand with a pot holder, immediately pour the caramel into a 9 by 2 inch round cake pan. Tilt the pan to coat the bottom evenly. Let the caramel cool until set, about 5 minutes. Place the oven rack in the center of the oven. Preheat the oven to 350° F. Arrange the sliced fruit, overlapping them slightly, in circles on top of the caramel. Combine the flour, baking powder and salt in a fine mesh strainer set over a piece of wax paper. Sift the dry ingredients onto the paper. In a large electric mixer bowl, beat the almond paste, butter, sugar and vanilla until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping the side of the bowl. Continue beating until smooth and well blended, about 4 minutes more. With the mixer on low speed, stir in 1/3 of the flour mixture. Add 1/3 of the milk. Add the remaining flour mixture and milk in two more additions in the same way, ending with the flour. Stir just until smooth. Pour the batter over the fruit. Bake 40 to 45 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack 10 minutes. Run a thin metal spatula around the inside of the pan. Invert the cake onto a serving plate (the fruit will be on top) and let cool completely before serving. Serve immediately, or cover with an inverted bowl and store at room temperature up to 24 hours.

Additional notes

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Apricot Almond Cake
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