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Apricot Almond Loaf Cake

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A moist and tender loaf cake made with dried apricots and crunchy almonds, perfect for tea time or as a light dessert.

Ingredients

Scale
  • 1 cup dried apricots, chopped
  • 1/2 cup boiling water
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/2 cup sliced almonds, plus extra for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan.
  2. Place chopped apricots in a bowl and cover with boiling water. Let soak for 10 minutes, then drain and set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet mixture alternately with milk, starting and ending with the flour mixture.
  7. Fold in the soaked apricots and sliced almonds.
  8. Pour the batter into the prepared loaf pan and sprinkle extra almonds on top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • You can substitute dried apricots with dried peaches or cranberries.
  • Toasting the almonds before folding them in enhances their flavor.
  • This loaf stores well in an airtight container for up to 3 days.

Nutrition

Keywords: apricot almond loaf, tea cake, loaf cake, apricot dessert

Find it online: https://zesticook.com/apricot-almond-loaf-cake/