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Apricot Almond Cake

I’ve been meaning to blog about this recipe for some time now, but it’s hard to do that when you make things up as you go, write it on a scrap piece of paper and then lose the paper. I finally found it today, and it was right where I should have remembered that it would be – my kitchen utensil draw. To the left of all the utensils I keep print outs and notes about recent recipes I’ve made or created, but not yet blogged about as well as recipes torn out of magazine pages.


A little over a month ago I had an abundance of apricots – Madeline asked for them at Costco, enjoyed them, and quickly tired of them. It gave me lots of opportunities to create some new recipes (Creamy Vanilla Apricot Sorbet and Roasted Chicken, Apricot, and Brie Panini) from an fruit I often overlook. This recipe is another that I created during that week.


I made it with dessert in mind, so I sliced the cake horizontally and added a yummy mascarpone buttery apricot filling, but you could easily omit that step and serve this delicious cake for a brunch or breakfast with more of a coffee cake feel to it.


Apricot Almond Breakfast Cake

Apricot Almond Cake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Who doesn't love cake for breakfast? The cake itself isn't too sweet so it works for breakfast, especially if you skip the filling. I like the filling when it's a dessert.


  • 2 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c sugar
  • 1/2 c butter, softened
  • 3/4 tsp almond extract
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 c sour cream or plain yogurt
  • 1/3 c milk
  • 3/4 c chopped apricots
  • 1/2 tsp orange zest
  • sliced apricots, enough to lay on the top of the cake
  • 1/4 c almonds, sliced
  • 1/8 tsp each nutmeg and sugar


  • 1/4 c butter
  • 1/4 c mascarpone cheese
  • 3 Tbs apricot puree or apricot preserves
  • 1 1/2 c powdered sugar
  • 1/2 tsp vanilla


  1. Preheat oven to 350 degrees F. Whisk together flour through salt. Using an electric mixer, beat together the sugar and butter until combined and creamy, approximately 3 minutes. Stir in the extracts. Beat in half of the sour cream followed by half of the flour mixture. Repeat. Stir in the milk, zest, and chopped apricots.
  2. Grease an 8 or 9 inch springform pan. Pour batter in pan. Sprinkle the top with almonds, nutmeg and sugar. Arrange sliced apricots on top. Bake for 35-45 minutes, or until set. Remove outer ring of springform pan and let cake cool on a wire rack. When completely cooled, cut cake in half horizontally. Set aside while you prepare the filling.
  3. Beat together butter through vanilla. Spread on the top of the bottom half of the cake. Replace the top half of the cake and serve. (If you’d like this as more of a breakfast cake, skip the filling)

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 681Total Fat 35gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 13gCholesterol 135mgSodium 654mgCarbohydrates 85gFiber 2gSugar 57gProtein 9g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Monday 10th of January 2011

oh this looks yummy - going to give it a go with some gluten free flour!

Katie @ goodLife {eats}

Saturday 22nd of August 2009

MH - I would follow the recipe as is. I have not tried it with just baking soda. You may want to read the science behind baking soda and powder. baking soda alone lacks the acidity to make a cake rise.


Saturday 22nd of August 2009

Looks so yummy! I am going to try it out! Do I need to use both baking powder and soda? Can I use just the baking soda? and if so, how much?thanks!!


Wednesday 12th of August 2009

That cake looks delicious!


Wednesday 12th of August 2009

You know, I've never been a lover of Apricots, but I haven't tried them since I was a kid. I think I'd better try them as an adult before I make my final verdict.Either way, your cake looks so moist and delicious!