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Thursday, July 16, 2015

Apricot-Almond Bundt Cake #BundtBakers

Time again for Bundt Bakers! Thank you to Shilpi at Simply Veggies for hosting and selecting the theme: Fruit and Nuts. We could use any combination of fruit and nuts, but at least one of each.

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!



  • 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
  1. 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. 
  2. Preheat oven to 325.
  3. Prepare (grease and flour) bundt pan.
  4. Beat grated almond paste, 1 cup granulated sugar and 1 cup butter on medium speed of an electric mixer until well blended.
  5. Add eggs, one at a time, beating well after each addition. Beat on high speed until fluffy.
  6. 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.
  7. 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.
  8. Bake 50-60 minutes or until cake slightly pulls away from pan and inserted toothpick pulls out clean.
  9. Cool cake on wire rack for 10 minutes and then carefully invert to remove cake from pan. Cool completely.
  10. 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.
NOTE: I am experimenting method to properly prepare a bundt pan so that the cake will release from the pan. I did not use baking spray as I did last month because it made my cake too dark due to the soy lecithin in the spray. While my new method seems to have worked this go round, I have to experiment a couple more times before making a public service announcement. This month's success may have been due to an overabundance of fat from butter and almond paste in the recipe. Stay tuned! 

I'm overly impressed with the creativity behind all the #BundtBakers Fruit and Nut posts this month. Links are included below:


#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.


diego granados said...

beautifull cake, congratulations

Cocoa and Lavender said...

This may be one of my new favorite bundt cakes! Almond and apricot are a favorite combination of mine - although I might need to use some apricot jam to mix with the fresh apricots, as our season has passed.

Ethel @eatingininstead said...

Looks almondy, and I love almonds! Apricots are abundant here so I'm putting this on my must try list!

Los chatos Chefs said...

Beautiful bundt!! Congratulations!

Olivia B said...

Clever use of the almond paste to get around including chunks of nuts! I bet this bundt was amazing. It sounds delicious!

Teri said...

I am with you when it comes to nuts in baked goods. I like them more as snacks. So creative to use almond paste!!!

June Burns said...

Almond paste in a baked good sounds tasty to me! Love your creative solution :)

shilpi prasad said...

What an amazing combination.... Loved the sound of using Almond paste... Thanks for participating..

Wendy Klik said...

I love almond paste and have several recipes using it. Delicious.

Laura@ Baking in Pyjamas said...

As long as it tastes good then that's all that matters. I can imagine this flavour combination was amazing, it sure sound's it!

Lara said...

Looks so delicious the combination of almond and apricot (one of my favourite fruits), great idea of using the almond paste :-)

Lauren Everson said...

Apricot and Almond are such a perfect compliment to each other - why didn't I think of that!? :)

Ansh said...

Great use of flavor combinations! Love the filling.

Colleen said...

A great idea to enjoy the taste of nuts without the texture.

Kennedy Cole|KCole's Creative Corner said...

You made such a beautiful bundt cake, and you've definitely made me REALLY want a slice ;) Thanks for sharing! :D

Cathleen said...

This is gorgeous!! I seriously need a bundt pan!

SavoringTime in the Kitchen said...

So pretty and so delicious! I just finished the last of my fresh apricots and hope I can find some more. I'd love to make this!

Natalie @ Obsessive Cooking Disorder said...

I never knew the diff between marizpan and almond paste (except that both are amazzzing!) nice icing work

Lavender and Lime ( said...

It looks so pretty. I don't mind nuts baked into things, but I am not a fan of raisins when baked and they turn all soft and mushy, so I totally get where you are coming from :)

TeaLady said...

What a Good idea to use almond paste. Creative way to get around the nut problem!!

Catherine said...

What a wonderful sounding bundt! xo, Catherine said...

This sounds absolutely delicious and looks great - Yum!

Kelster said...

I love that apricot filling! I'm not opposed to nuts in my baked goods but rarely use them since most people don't like them.

Bakingyummies said...

We are sailing in the same boat Cali, I'm for ever struggling to take decent food photographs. Your cake sounds ad looks pretty good. I've so many times thought of using almond paste in my baked goods but I'm yet too. Your cake has provided the much needed motivation!