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Heavenly Almond-Apricot Layer Cake

Heavenly Almond-Apricot Layer Cake
  • Prep 50 min
  • Total 2 hr 35 min
  • Servings 16
The combination of tasty fruit and toasted almonds couldn’t get any sweeter than in this heavenly layer cake filled with juicy apricot filling.
Updated March 20, 2014
Make With
Make With
Gold Medal Flour

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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