Almond-Apricot Food Processor Cake
by Cindi Sutter, Founder of The Spirited Table® - Recipe by Anna Stockwell Epicurious June 2016
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the whole cake with apricot flavor.
6 Tbsp unsalted butter, plus more for pan
2 1/2 cups blanched sliced almonds (about 10 ounces), divided
1 lb apricots, divided
1/2 tsp kosher salt
1 1/2 cups plus 2 tablespoons sugar, divided
3 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour (regular or gluten-free)
1 1/2 teaspoons baking powder
1 tsp amaretto (optional)
2 cups heavy cream
A 9-inch cake pan (preferably light-colored metal)
- Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
- Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
- Bake cake until golden brown and the center no longer jiggles when shaken, 60–70 minutes. Transfer pan to a wire rack and let cake cool completely.
- Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
- Run a knife around edges of cooled cake and invert onto a platter.
- Serve with macerated apricots and whipped cream alongside.
- Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.