Apricot Snack Cake

I enjoyed this cake. I used peaches. I don’t have a food processor. I used a mixer for most of the ingredients and chopped the peaches into chunks. The juxtaposition of the peach chunks and crunchy almonds gives a nice texture. I also like how it is lightly sweetened with the option to add honey for those who like it sweeter

This was delicious. I used dried apricots that I simmered in boiling water for a few minutes as suggested and also used 1:1 GF flour. A very forgiving recipe that you could play around with. It was delicious as is but I agree with the commenter who suggested adding spices - a little cinnamon and nutmeg would be divine.

Since it is now apple season, I tried replacing the apricots with apples. I stirred diced apples in with the nuts. It worked great. I also tried this in a round cake pan - also worked great.

I used a combo of dried and fresh apricots. The fresh apricot, I purchased practically from the tree, and absolutely no flavor. I have never had a fresh one with any flavor. Glad I threw in some dried as this tea bread would have had no flavor.

We love this. Perfect use for our way overripe apricots. I didn’t weigh them..so probably over 8 oz by a bit. It doesn’t need anything- sweet and satisfying as is! And very tender and moist due to the almond flour/fruit. Trying not to use the oven in the summer heat so I made this in our convection toaster oven and it worked great. 325 for about 30 minutes but check soon and often!

Delicious flavor but sunk in the middle and fell apart when I turned it out, despite following instructions exactly regarding cooling, toothpick text, etc. Will make again but try baking for 50-55 rather than 40.

I made this today with ripe fresh apricots; I added some crystallized ginger and a bit of pumpkin pie spice to give it a bit more of a zing. I also topped with Demara sugar before baking. It's a lovely quick bread; Next time I would chop the apricots by hand rather than pulverize them in the food processor so that there will be larger chunks distributed throughout. This is a great way to use up fresh apricots that might have become a little too soft to enjoy eating on their own.

Such a delicious snack or breakfast cake. Thanks to the prior reviewers who gave the measurements of the puréed apricots. I only had fried Turkish apricots from TJ. I soaked them in boiling water for about an hour then puréed in food processor with the water to make around 1 and 3/4 cup of fruit. I reduced sugar by half. Cake was still sweet for my taste. Next time will reduce sugar some more. Baked in under 40 min in a 9*4 loaf pan. Wonderful with yogurt and tea.

Pleasant but needs spices to make it memorable—will try with maybe ginger and cinnamon next time.

I made this with dried apricots that I rehydrated and it came out great. The flavor is reminiscent of persimmons and I would add them to the alternative fruit that can be used in place of apricots.

Delicious, moist cake. I replaced the AP flour with GF. Reduced sugar by quite a bit and it was still plenty sweet with my very ripe apricots. My daughter doesn’t care for nuts in cake so I replaced with bittersweet chocolate chips. Will make again!

When baking with gluten free flower be sure to add Xanthum gum as directed on the package. It helps to hold the baked goods together.

King Arthur Flour weight chart: 1/2 cup Brown Sugar =106.5 grams

I have tried without success to find apricots with any flavor at all. I am envious of those who have succeded.

I used 8 whole apricots (aka one Trader Joe’s package) which worked nicely. Also used a pastry cutter for all of the mixing, which was fine. Delicious cake.