Almond, Pine Nut, Apricot Crumb Cake Recipe

This Almond, Pine Nut, Apricot Crumb Cake Recipe is a moist and buttery recipe, which is made with ground almonds, pine nuts, and chopped dried apricots. It’s the perfect choice for an afternoon coffee break, ready in about 2 hours 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 Oven and Pan: Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
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. Transfer the ground nuts to a medium bowl and add the flour, baking powder, and salt. Whisk to combine and 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 and mix 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 until just combined and no streaks of flour remain.
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 and serving.

Recipe Tips

• How to keep the nuts on top from burning? Toasted nuts can brown quickly in the oven. If you notice the nuts on top are getting too dark before the cake is fully cooked, you can loosely tent the pan with a piece of aluminum foil for the remainder of the baking time.
• Can I use other dried fruits? Yes, this cake is very versatile. You can easily substitute the chopped dried apricots with an equal amount of dried cherries, cranberries, or finely chopped figs for a different flavor.
• What’s the best way to grind the nuts? Use a food processor and short, quick pulses. This will grind them into a fine, flour-like consistency. If you process them for too long continuously, they can turn into nut butter.
• How do I know when the cake is perfectly baked? The toothpick test is the most reliable method. Insert a toothpick or a bamboo skewer into the center of the cake. It should come out clean or with a few moist crumbs clinging to it. If it comes out with wet batter, it needs more time.

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

This is a lovely coffee-style cake that is perfect on its own or with a simple topping.

• A hot cup of coffee or a latte
• A cup of black or herbal tea
• A dollop of plain Greek yogurt or crème fraîche
• A light dusting of powdered sugar

How To Store Almond, Pine Nut, Apricot Crumb Cake

Room Temperature: Store the cooled cake in an airtight container or cake dome at room temperature for up to 4 days. Freeze: Wrap the completely cooled cake (or individual slices) tightly in a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Almond, Pine Nut, Apricot Crumb Cake Nutrition Facts

• Serving: 1 slice (of 10)
• Calories: 460kcal
• Protein: 8g
• Fat: 28g
• Carbohydrates: 45g
• Sugar: 25g
• Sodium: 180mg

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

FAQs

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