I'm the first to admit that I have numerous food related quirks and eccentricities. One of my food oddities revolves around nuts. I LOVE nuts - for snacking; however, I am not keen on nuts in my baked products. I know that I am in the minority as It is common practice to add nuts to muffins, breads and the like. I have never been a fan ever since childhood. Both the texture and flavor bother me. So how did I manage this month's theme with my deep rooted disdain for nuts in a baked product?
By using ground almonds, of course! More specifically: almond paste. Almond paste is a blend of almonds, sugar and water. It is very similar to marzipan.
The selection of apricot and almond for my bundt cake was not accidental. California is an agricultural powerhouse. The California Department of Food and Agriculture states on their website that California produces nearly half of US-grown fruits, vegetables and nuts. That's pretty amazing if you stop to wrap your head around it. Many of the fruits and nuts that come from California - apricots and almonds among them - are only grown in California and not in any other state. An interesting factoid about almonds: nearly 70% of the world's supply comes from California. I kept my ingredients 'local.'
Back to my baking project...
I used the Almond Pound Cake recipe found in the Odense Almond Paste package. 'Made in Denmark using California Almonds' is the tagline on their packaging. Funny the almonds left California, went to Denmark to be processed into and came back to make their way into my bundt cake. Maybe my ingredients aren't so local after all?
The almond paste made this cake extra moist and dense with a wonderful almond flavor. And the apricot filling reminded me of amardeen, which is an apricot-based fruit leather common in the Mediterranean / Middle East. The cake combined with the filling was scrumptious. I was happy with the way this cake turned out. On the flip side, I was very unhappy with how my photo turned out because it did not do the cake justice. I'm actively working to become a better photographer!
APRICOT-ALMOND BUNDT CAKE
- 1/4 cup granulated sugar
- 1/2 tablespoon all purpose unbleached flour
- 1 tablespoon lemon juice
- 1 cup apricot puree (blend apricots in food processor until uniform)
- 1 7-ounce box almond paste, grated
- 1 cup granulated sugar
- 1 cup butter, room temperature
- 4 large eggs, room temperature
- 2 cups all purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/4 cup butter, room temperature
- 1 1/2 cups powdered sugar
- Combine 1/4 cup granulated sugar, 1/2 tablespoon flour, lemon juice and apricot puree in small saucepan and bring to boil 2-3 minutes stirring constantly. Mixture should thicken slightly. Allow to cool completely.
- Preheat oven to 325.
- Prepare (grease and flour) bundt pan.
- Beat grated almond paste, 1 cup granulated sugar and 1 cup butter on medium speed of an electric mixer until well blended.
- Add eggs, one at a time, beating well after each addition. Beat on high speed until fluffy.
- Combine 2 cups flour with baking powder and add to batter alternately with milk in two additions. Mix on low speed just until combined and smooth.
- Pour 2/3 batter into pan. Form a trough with a spoon and fill with 3/4 cup cooked apricot mixture by adding apricot mixture into a plastic bag, cutting off one corner and uniformly piping. Do not allow apricot mixture to touch the sides of the pan. Top with remaining batter.
- Bake 50-60 minutes or until cake slightly pulls away from pan and inserted toothpick pulls out clean.
- Cool cake on wire rack for 10 minutes and then carefully invert to remove cake from pan. Cool completely.
- To make apricot buttercream: mix reserved 1/4 cup apricot puree mixture with butter until well combined. Add powdered sugar and blend until smooth. (Note: milk may need to be added to achieve desired consistency.) Frost cake as desired.
I'm overly impressed with the creativity behind all the #BundtBakers Fruit and Nut posts this month. Links are included below:
- Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
- Aloha Bundt Cake from Olivia at Liv for Cake
- Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
- Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
- Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
- Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
- Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
- Banana Split Bundt Cake from Andrea at Adventures in All Things Food
- Blueberry Cherry Coffee Cake with Walnut Streusel from Lauren at Sew You Think You Can Cook
- Cherry and Almond Bundt Cake from Lara at Tartacadabra
- Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
- Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
- Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
- Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
- Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
- Generra Bundt Cake from Kelly at Passion Kneaded
- Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic
- Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
- Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
- Peach and Pecan Bundt from Catherine at Living The Gourmet
- Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
- Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
- Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
- Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
- Summer Fig Bundt from Margaret at Tea and Scones
- Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.