Apricot, Cherry, and Almond Cake with Cinnamon Topping
A buttery apricot, cherry, and almond cake smothered in a delicious cinnamon topping. The perfect use of the summer's best stone fruit.
Yield: 10 servings
For the cinnamon topping
  • 4 tbsp unsalted butter
  • ½ cup sugar
  • 2 tsp ground cinnamon
  • ⅛ tsp salt
  • 2 large eggs, lightly beaten
For the cake
  • 6 tbsp unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • finely grated zest of 1 small lemon
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 1¾ cups + 2 tbsp self-rising flour
  • ⅛ tsp salt
  • ⅔ cup sour cream
  • ⅓ cup almond meal
  • 2 large fresh apricots, halved and pitted
  • 1 cup cherries, pitted and halved
  1. For the cinnamon topping, melt the butter in a small bowl in the microwave. Whisk in the sugar, cinnamon, and salt. Allow to cool for 5 minutes. Stir in the beaten eggs, whisking until smooth. Set aside.
  2. For the cake, heat oven to 375F. Grease a 9-inch springform pan and line with parchment paper. Set aside.
  3. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 5 minutes. Add in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and then add the lemon zest, vanilla, and almond extract. Mix until combined.
  4. Whisk together the flour and salt in a medium bowl. Add the dry ingredients to the mixer bowl in three additions, alternating with the sour cream, making sure to start and end with the flour. Mix until combined, then spoon the batter into the prepared baking pan.
  5. Sprinkle the almond meal over the top of the batter. Top with the apricot halves and cherries, cut sides up. Spoon the cinnamon topping over and around the fruit.
  6. Bake for 40 minutes to 1 hour, or until a skewer inserted in the center comes out clean. Allow to cool for 20 minutes before removing from the pan.
Recipe from Ottolenghi Sweet
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/07/apricot-cherry-and-almond-cake-with-cinnamon-topping.html