Almond-Apricot Layer Cake



cups all-purpose flour
3/4 cup almond flour
teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar 
3/4 cup butter, softened
cup milk
1/4 teaspoon almond extract

Frosting and Filling

cups powdered sugar
2/3 cup butter, softened
1/4 cup plus 2 to 3 tablespoons milk
teaspoon vanilla
1/2 teaspoon almond extract
jar (10-oz) B & R Farms Apricot Spread 


3/4 cup toasted sliced almonds


  • 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.
  • 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.
  • 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.
  • 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 B & R Farms Apricot Spread to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and spread. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.

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