Apricot Almond Cake
- Cooking spray
- 1 Cup all-purpose flour
- ½ Cup almond flour
- ½ Cup granulated sugar
- 1 ½ Teaspoons baking powder
- ½ Teaspoon kosher salt
- ¾ Cup unsweetened plain almond milk
- 1 Teaspoon apple cider vinegar
- ½ Cup olive oil
- ½ Teaspoon pure almond extract
- 1 15 Ounce can apricot halves in heavy syrup (such as Del Monte), drained
- 1 Tablespoon apricot preserves
- Cooking spray
- Almond flour
- Unsweetened plain almond milk
- Apple cider vinegar
- Pure almond extract
- Apricot halves in heavy syrup
- Apricot preserves
- All-purpose flour
- Granulated sugar
- Baking powder
- Kosher salt
- Olive oil
- Preheat the oven to 350°. Coat a 9-inch springform pan with cooking spray or a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.
- Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add almond milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes (do not skip 60 strokes). Transfer to the prepared pan.
- Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During the final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from the oven. Brush cake (not apricot halves) with apricot preserve mixture.
- Return cake to the oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes.