Almond, Pine Nut, Apricot Crumb Cake Recipe

This Almond, Pine Nut, Apricot Crumb Cake Recipe is a nutty and moist recipe, which includes crunchy toasted almonds and sweet dried apricots. It’s the perfect coffee cake, ready in about 1 hour and 15 minutes.

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Almond, Pine Nut, Apricot Crumb Cake Recipe Ingredients

• 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
• 1/4 cup pine nuts, toasted, plus 1/4 cup
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/4 cups sugar
• 1 1/2 sticks butter, melted
• 1/3 cup milk
• 1/4 teaspoon almond extract
• 1/2 cup chopped dried apricots

How To Make Almond, Pine Nut, Apricot Crumb Cake Recipe

1. Prep the oven and pan: Preheat the oven to 350 degrees F. Thoroughly butter and flour a 9-inch round cake pan to prevent sticking.
2. Make the nut-flour mixture: In a food processor, combine the whole almonds and 1/4 cup of the pine nuts. Pulse until the nuts are finely ground into a meal. Transfer this mixture to a medium bowl and whisk in the flour, baking powder, and salt. Set aside.
3. Combine the wet ingredients: In a separate medium bowl, use an electric mixer to beat the eggs and sugar until the mixture becomes thick and pale yellow. Add the melted butter and milk, mixing to combine. Stir in the almond extract and the chopped dried apricots.
4. Make the batter: Gently stir the dry nut-flour mixture into the wet ingredients using a spatula. Mix only until just combined and no streaks of flour remain; do not overmix.
5. Assemble and bake: Pour the batter into the prepared cake pan. Sprinkle the top of the batter evenly with the toasted sliced almonds and the remaining 1/4 cup of pine nuts. Bake for 50 to 55 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the cake cool in the pan on a wire rack for 15-20 minutes. Run a knife around the edges to loosen it, then carefully turn the cake out onto the rack to cool completely before slicing.

Recipe Tips

• How to toast nuts: To toast the almonds and pine nuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely as pine nuts burn easily. Alternatively, toast them in a dry skillet over medium heat until fragrant.
• Can I use fresh apricots: It is best to stick to dried apricots for this recipe. Fresh fruit adds too much moisture, which can alter the density of the crumb cake.
• Why beat the eggs and sugar: Beating the eggs and sugar until pale yellow incorporates air, which helps leaven the cake and gives it a lighter structure since the nut meal is heavy.
• How to prevent nuts from burning on top: If the nuts on top start to brown too quickly before the center is cooked, loosely tent the cake with aluminum foil for the last 15 minutes of baking.

What To Serve With Almond, Pine Nut, Apricot Crumb Cake

This rustic cake is ideal for breakfast or afternoon tea.

• Hot coffee or espresso
• Earl Grey tea
• A dollop of mascarpone cheese or crème fraîche
• Vanilla bean ice cream (for dessert)

How To Store Almond, Pine Nut, Apricot Crumb Cake Recipe

• Store: Keep the cake in an airtight container at room temperature for up to 3 days. The moisture from the apricots keeps it fresh.
• Freeze: Wrap the completely cooled cake (or individual slices) tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature.

Almond, Pine Nut, Apricot Crumb Cake Recipe Nutrition Facts

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrates: 40g
• Dietary Fiber: 3g
• Sugar: 28g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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