Apricot Almond Cake:
I love the idea of jam. So colorful and tasty. So I buy jars of it and
never eat it. It’s a sad thing but even beautiful jam pales in comparison to cream cheese and honey. I’m always trying to find ways to incorporate jam into other mediums and this Apricot Almond Cake was a definite winner.
Look at the color on the apricot jam. Isn’t it just gorgeous? I’m all about colors. Another amazing part of this cake is that it contains PLAIN YOGURT. Plain yogurt is my favorite ingredient these days, as it makes cakes deliciously moist.
If you want a cheap and healthy dessert, mix 1 teaspoon of any flavor jam or jelly (I like to use Smucker’s Simply Fruit) into plain yogurt, stir and enjoy! You can even top this with granola and eat it before a run.
When the batter is poured into the pan, cover the top with sliced almonds. If you’re me, you literally
cover the top and eat whatever is left in your hand. Don’t be like me.
Mmm, smells so tasty.
Now
dust the top of the cake with powdered sugar. Do not dump a cup of powdered sugar into your sift while holding it over the cake. Do not be like Pita. (Hey, I’m all about honesty, too).
Sweet Potato Lesson #2: A little powdered sugar goes a long way.
Apricot Almond Cake:
1 ½ sticks of butter, softened
1 ¼ cup of sugar
2 eggs PLUS 1 yolk
*½ cup plain yogurt
1/3 cup apricot jam or jelly
1 tsp. vanilla extract
1 ¾ cup flour, sifted
½ tsp. baking powder
¼ teaspoon salt
½ cup sliced almonds
Powdered sugar for dusting
Preheat oven to 350 degrees Fahrenheit and butter or spray a 9-inch round cake pan; set aside. Cream together sugar and butter with a mixer for 2-3 minutes, until light and fluffy. Add eggs one at a time, mixing well after each addition. Add jam or jelly, plain yogurt, and vanilla extract. Mix. In a separate bowl, sift together flour, baking powder, and salt. Fold into batter with a wooden spoon or spatula. Spread evenly in greased cake pan and sprinkle with almonds. Bake for 35 minutes or until a toothpick/fork inserted into the center comes out clean. Let cool and dust with powdered sugar.
*If you don’t have plain yogurt, you can also substitute 1/3 cup of sour cream for the ½ cup of plain yogurt. But for Heaven’s sake, go out and get some plain yogurt and eat it all the time!
-Pita
Next recipe: Tuna Noodle Casserole (scheduled post: Friday, November 14, 2008).
