Heavenly Almond-Apricot Layer Cake

  • Prep 50 min
  • Total 2 hr 35 min
  • Servings 16

Ingredients

Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 3/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter, softened
  • 1 cup milk
  • 3 eggs
  • 1/4 teaspoon almond extract

Frosting and Filling

  • 6 cups powdered sugar
  • 2/3 cup butter, softened
  • 1/4 cup plus 2 to 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 jar (12-oz) apricot preserves (1 cup)

Garnish

  • 3/4 cup toasted sliced almonds

Steps

  • 1
    Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
  • 2
    Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
  • 3
    Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
  • 4
    In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.

  • To toast almonds, spread on cookie sheet. Bake 7 to 10 minutes at 350°F or until golden brown, stirring once.
  • Follow the recipe as directed and pour batter into 2 (9-inch) round pans; bake 25 to 30 minutes.

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
200
Total Fat
22g
35%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
310mg
13%
Potassium
100mg
3%
Total Carbohydrate
86g
29%
Dietary Fiber
1g
6%
Sugars
74g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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