For the Topping
- 4 tablespoons (55 grams) unsalted butter, melted, plus extra for greasing
- All-purpose flour, for dusting
- ½ cup (110 grams) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 8 medium apricots, rinsed, dried, halved, and pitted (about 1 pound). You can also use canned apricots which I often do!
For the Cake
- 1 cup (130 grams) all-purpose flour
- ½ cup (55 grams) almond flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- ⅔ cup (135 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- ½ cup (120 millilitres) whole milk or plain yogourt
Step 1: Prepare the Pan and Topping
Preheat the oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan or 8-inch square baking pan, tapping out any excess flour. I always ike to add a layer of parchment paper anytime I bake literally anything… You can never be too safe am I right?
In a small bowl, stir together the melted butter, brown sugar, cinnamon, and salt. Spread this brown sugar mixture evenly over the bottom of the prepared pan.
Step 2: Arrange the Apricots
Place the apricots, cut-side down, snugly in the pan. They should be evenly spaced.
Step 3: Make the Cake Batter
In a medium bowl, whisk together the all-purpose flour, almond flour (sifted to break up any clumps), baking powder, and salt.
In a large mixing bowl fitted with a hand or stand mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, then add the eggs one at a time, ensuring each is fully incorporated. Scrape down the bowl as needed.
Step 4: Combine the Ingredients
Add ⅓ of the flour mixture to the butter mixture, and mix on low speed until just combined. Add ½ of the milk and mix again. Repeat, alternating with the remaining flour and milk, finishing with the flour. Scrape down the sides of the bowl and mix gently to ensure everything is just incorporated. Be careful not to overmix—that’s the secret to a tender crumb.
Step 5: Assemble and Bake
Spoon the batter over the apricots and spread it into an even layer using an offset spatula.
Bake for 35 minutes, or until the cake is golden brown, the edges pull away slightly from the pan, and a toothpick inserted into the centre comes out clean.
Step 6: Unmould and Serve
Allow the cake to cool for 5 minutes on a wire rack. Carefully invert the cake onto a serving platter. Let it sit for 1 minute before lifting off the pan to reveal those gorgeous, glistening apricots.
Step 7: Serve Warm or at Room Temperature
This cake is perfection when served slightly warm, but it’s equally delicious at room temperature with a dollop of whipped cream or crème fraîche.
If you don’t have almond flour, substitute it with an equal amount of all-purpose flour. But the almond flour adds a subtle richness that makes this cake truly special.
Jonathon Hawes says: “This cake is simple but feels like a little luxury on your table. The apricots caramelize into something magical, and the almond flour? It’s a total game-changer. Trust me—this is going to be a new favourite.”
