Sunday, August 11, 2019

Apricot Almond Cake

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor ButtercreamI always think of the start of school as the beginning of fall, but it seems like school starts earlier now than it did when I was a kid, and yet it's still very much summer.  The hot, humid weather really doesn't agree with me, though, and I can't wait for cooler days.  Taking my boys outside to play mainly involves chasing my one-year-old around in the sun, fishing pea gravel and mulch out of his mouth, and trying to prevent him from picking all the flowers that I've worked so hard to grow.

We're still waiting for our peaches to ripen - the last couple of years they weren't ready for picking until nearly the end of August - so in the meantime, I'm still picking up peaches and nectarines each week at the grocery store.  Apricots are equally wonderful, and I've been wanting to use them in a cake this summer, so I came up with this apricot almond cake that was just fantastic.

The almond cake is soft and moist, six layers alternately filled with apricot preserves and almond pastry filling.  Although a fresh apricot compote would be great (better, I'm sure), to save time, I used store-bought preserves, which are still so good.  The almond pastry filling (not to be confused with almond paste) is something that can be found on the baking aisle near the pie filling in most major grocery stores; it's very sweet, and a little goes a long way.  All the moisture from the preserves and pastry filling soaks into the cake, and it just seems to get better and better for days.  Everyone at my husband's work just loved it.

To finish off the summer, I'll be posting a Strawberry Shortcake Cake next...





Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream

Apricot Almond Cake, Apricot Cake, Summer Dessert, Cake Decorating Ideas, Watercolor Cake, Watercolor Buttercream





Apricot Almond Cake
printable

Almond Cake.
  • 2 3/4 cups cake flour (or all-purpose flour), sifted
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 whole eggs, plus 2 egg whites
  • 1 1/2 cups buttermilk
  • 1 cup vegetable oil
  • 1 teaspoon almond extract
  • 1/2 cup almonds, finely chopped
Filling and Buttercream.
  • 6 ounces almond pastry filling
  • 1 jar (about 13 ounces) apricot preserves
  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder (optional)
  • 1 teaspoon vanilla
  • 2 teaspoons almond extract
  • pinch salt

Cake.
Preheat the oven to 350 and spray three 8-inch cake pans with non-stick spray.

In a large bowl, sift together the flour, sugar,, baking soda, baking powder and salt.  In a separate bowl, whisk together the eggs, egg whites, buttermilk, oil and almond extract until well combined.  Add the wet ingredients to the dry, and whisk together by hand for one minute, until well combined.  Fold in the almonds.

Divide the batter between the pans, and bake for about 25-27 minutes, until a cake tester comes out clean.  Set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.

Filling.
Remove the cooled cakes from the pans, and use a sharp knife to carefully split the cakes so you have six thin layers.  Measure out 1/2 cup of the apricot preserves and set aside to reserve for the buttercream.

Place one layer of cake on a cake board.  Spread evenly with 1/3 of the remaining apricot preserves.  Stack the second layer of cake on top, and spread with 1/2 of the almond pastry filling.  Repeat with the third layer of cake, 1/3 of the apricot preserves, the fourth layer of cake, 1/2 of the almond pastry filling, the fifth layer of cake, 1/3 of the apricot preserves, and then the last layer of cake.  In total, you will have six layers of cake, alternately filled with 3 layers of apricot preserves and 2 layers of almond pastry filling.

Buttercream.
Use a small food processor to puree the reserved 1/2 cup of apricot preserves.  In the bowl of your stand mixer fitted with the whisk attachment, beat the preserves and butter until smooth.  With the mixer on low, gradually add the powdered sugar and meringue powder, mixing to combine.  Add the vanilla and almond extracts and the salt.  On medium speed, whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Frost the cake with a thin crumb coat of buttercream to seal the crumbs and fillings in, and refrigerate for 20-30 minutes.  Frost the cake with the final coat of buttercream.

If you like, tint some of the buttercream with a few drops of orange and yellow gel food coloring for an apricot color.  Swirl the tinted buttercream on top and around the sides of the cake for a pretty watercolor effect.

Garnish with fresh apricot slices.

Recipe from Curly Girl Kitchen

4 comments :

  1. How beautiful!! The ombré icing is just perfect with it.
    School does start earlier!!

    ReplyDelete
    Replies
    1. Thank you! The early school schedule is so strange to me - not like how it was when I was a kid!

      Delete

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