This is a bonafide pantry cake! It was created as “Plan B” to my original idea for this month’s blog since the main ingredient for “Plan A” was not available due to restricted shopping and limited options. It’s apropos to these days of sheltering-in-place with the need for flexibility and making substitutions in our daily lives.
The opportunity for swaps is abundant in this simple and satisfying cake, depending on what is available when the mood strikes to bake. That pretty much means always in my case.
Any variety of dried fruit should work, cherries, cranberries, dates, etc. Rehydrate accordingly to ensure a tender texture in the cake. If the dried fruit is soft and pliable, then skip the rehydration step.
Either almond extract or vanilla extract will be delicious. If you don’t have either, increase the amount of lemon (or orange!) zest. Or try taking the melted butter to the next level and brown it slightly to impart its slightly nutty taste to the cake.
The topping may be made with any nuts – finely chopped walnuts or pecans would be delicious. Or make a quick streusel, with or without nuts.
I’ve named it a tea cake, as that’s what we drink at home, but the original recipe called it a coffee cake. Either works for me. It’s really an anytime cake with your beverage of choice!
Apricot and Almond Tea Cake
Ingredients
- 1/2 cup unsalted butter melted and cooled slightly
- 1/4 cup sour cream room temperature
- 1 cup granulated sugar divided 7/8 cup for the cake and 1/8 cup fo the top of the cake
- 2 extra-large eggs room temperature
- 1-1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/3 cup dried apricots diced into 1/4-inch pieces
- 1 teaspoon fresh lemon zest finely grated on a Microplane
- 1/2 teaspoon almond extract (or substitute 1 teaspoon vanilla extract)
- 3/4 cup sliced almonds
Instructions
- Position an oven rack in the middle position, and preheat oven to 350°F. Generously butter the bottom and sides of a 10-inch pie plate.
- Rehydrate the diced apricots in a small bowl with warm water to cover. Let sit for 5 minutes, then drain the water and spread out apricots on a clean towel to dry the pieces on all sides. You want to get them as dry as possible. (This is optional if your dried fruit is soft and pliable.)
- Combine the flour, baking soda, and salt in a small bowl. Whisk gently to thoroughly incorporate the ingredients.
- Combine the melted butter, sour cream, and 7/8 cup of sugar in a large bowl and mix will to combine. This can be done either by hand with a sturdy whisk or a hand mixer.
- Add the eggs, one at a time, mixing well after each addition. Add the almond extract and lemon zest.
- Add the flour mixture and mix gently until well incorporated but taking care to avoid over-mixing. Fold in the dried apricots.
- Pour the batter into the prepared pie plate and smooth to level the surface. Sprinkle the sliced almonds atop in an even layer; then sprinkle on the remaining 1/8 cup of granulated sugar in a thin, even layer on top of the sliced almonds.
- Bake for about 30 minutes until a toothpick inserted into the center of the cake comes out clean, and the cake and almonds are golden brown.
- Cool completely before slicing.
