Apricot Almond Loaf Cake

Short description

A delightful loaf-style cake brimming with the sweet-tart flavor of apricots and a tender almond-infused crumb, often topped with a crumbly almond streusel or brushed with jam for added shine and sweetness.

Why You’ll Love This Recipe

This loaf cake is simple yet elegant—no elaborate decorations or icing are required. Its moist texture, thanks to the inclusion of apricots and almond flour or extract, offers a perfect balance between sweetness and nutty depth. Ideal for afternoon tea, breakfast, or a comforting snack, this recipe is both accessible and indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter

• Granulated sugar

• Eggs

• Cake flour (or all-purpose flour)

• Baking powder

• Salt

• Vanilla extract

• Almond extract or almond essence

• Milk or yogurt

• Dried apricots (soaked and chopped)

• Brown sugar

• Flour (for crumble topping)

• Flaked almonds

• Apricot jam (for brushing)

Directions

1. Preheat oven to 180 °C (350 °F). Grease and line a standard loaf pan (about 20 × 10 × 6 cm) with parchment.

2. Soak dried apricots in boiling water until softened (approximately 5 minutes). Drain, pat dry, and finely chop.

3. Cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extracts.

4. Sift together flour, baking powder, and salt. Alternately add the dry mixture and milk (or yogurt) into the butter mixture, mixing gently. Fold in the chopped apricots.

5. In a bowl, rub together flour, brown sugar, and butter to form a crumble. Sprinkle this mixture over the batter in the pan and top with flaked almonds.

6. Bake for about 50 minutes, or until a skewer inserted in the center comes out clean.

7. Mix apricot jam with a little boiling water to loosen; brush the warm cake with this glaze. Let rest in the pan for about 20 minutes, then transfer to a wire rack to cool.

Servings and timing

Makes approximately 10 slices.

• Prep time: ~20 minutes

• Bake time: ~50 minutes

• Rest time in pan: ~20 minutes

• Total time: ~1 hour 30 minutes

Variations

• Use all-purpose flour in place of cake flour if needed.

• Substitute amaretto liqueur or extra almond extract for deeper almond flavor.

• Try fresh or other dried fruits (e.g., plums, peaches) instead of apricots.

• For a vegan option, use almond flour, olive oil, vegan yogurt, non-dairy milk, and fresh apricots—add a lemon glaze for a citrus twist.

Storage/reheating

Store the cake in an airtight container at room temperature for up to 4 days. Freeze individual slices wrapped tightly for up to 3 months; thaw in the refrigerator overnight and bring to room temperature before serving.

FAQs

1. How do I ensure the cake stays moist?

Using room‑temperature ingredients and including ingredients such as dairy or yogurt helps maintain a moist crumb.

2. Can I use fresh apricots instead of dried?

Yes—dice fresh apricots and fold them in, but reduce the liquid in the recipe slightly to account for moisture.

3. What if I don’t have almond extract?

You may omit it or substitute with amaretto liqueur—or rely solely on vanilla extract.

4. Does it matter what pan I use?

A standard loaf pan (20 × 10 × 6 cm) provides the ideal shape. Altering pan size may affect baking time, so adjust accordingly.

5. Why brush the cake with jam?

Brushing with apricot jam gives a glossy finish and enhances fruit flavor.

6. Can I make this gluten‑free?

Yes—use gluten‑free flour blends or almond flour, but results may differ in texture.

7. How do I make this vegan?

Use plant-based yogurt, non-dairy milk mixed with apple cider vinegar (for “buttermilk”), olive oil, and almond flour or ground almonds.

8. Why soak the dried apricots?

Soaking softens them for better texture and distribution within the cake.

9. Any tips to prevent the crumb topping from burning?

Cover the top loosely with foil if it browns too quickly during baking.

10. How should I slice the loaf?

Allow it to cool fully, then use a serrated knife for clean, even slices.

Conclusion

This Apricot Almond Loaf Cake is a versatile, charming recipe that brings the exquisite flavor of apricots and almonds into a comforting, loaf‑style cake. Whether for a casual snack or a lovely teatime treat, its moist crumb and gentle sweetness make it a timeless favorite. Let me know if you’d like help adapting it to dietary preferences or serving occasions!