Apricot Almond Cake

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Ingredients

125 g salted butter, softened (1 stick + 1 tbsp)
180 g granulated sugar (3/4 cup + 2 tbsp)
2 large eggs, at room temperature
1 tsp vanilla extract
100 g almond flour (approx. 1 cup)
120 g all purpose flour (approx. 1 cup)
2 tsp baking powder
1/4 tsp flaky salt
150 ml thick Greek or Turkish yogurt (approx. 2/3 cup), at room temperature
10–12 fresh apricots (350-400 g), pitted and halved
20 g almond flakes
1 tbsp granulated sugar

Instructions

Preheat your oven to 175°C (350°F). Grease a 23 cm (9 inch) springform pan and line the bottom with parchment paper. Lightly dust the sides of the pan with flour.
In a large bowl, beat the butter and sugar together with an electric mixer for 3-4 minutes, until light and fluffy. Add the eggs one at a time, beating for a few seconds after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the almond flour, all purpose flour, baking powder and salt until combined.
Using a spatula, fold in half of the dry ingredients into the butter mixture. Pour in all of the yogurt and stir gently. Fold in the remaining half of the dry ingredients and stir until just combined.
Spread the batter evenly into the prepared pan. Arrange your apricot halves on top of the batter with the cut side facing up. Spread the almond flakes all over the top, and sprinkle with the 1 tablespoon of sugar.
Bake the cake in the middle of the oven for 45 to 55 minutes or until a skewer inserted in the cake comes out clean with only a few crumbs. Let the cake cool for 15 minutes inside the springform pan before releasing the outer ring.

Notes

If your apricots are large, consider slicing them thinner to not weigh down the batter.

Storage: 1 day at room temperature. If stored longer, place it in the fridge.

To serve: Bring the cake to room temperature before serving, or reheat individual slices in the microwave for 10–15 seconds to restore moisture. Serve the cake with whipped cream or ice cream.