Lots of recipes out there for French almond cakes and I've made any number, but never found one as simple as this. All mixed in one bowl and done in 35 minutes or so. You can serve it almost immediately. When you read the ingredients you'll think there's a typo....a total of 3 TABLESPOONS almond extract in the recipe? Yep. That's right and a tablespoon of vanilla too. And it works beautifully. This is a fabulous, dense almond cake with a lovely apricot glaze. (Cooks note: You don't need to use a cream cheese glaze, use any glaze you and your family prefer....I saw a rose glaze recently on some cupcakes and was bowled over. I just thought this was more summery.)
Averie referred to this as a "cookie" cake, by which I assume she meant not light and fluffy. It's dense, but not crisp, so I definitely classify this a cake. Frankly, I think it's best served the same day, but because of the cream cheese in this particular glaze, you might want to refrigerate it if you're going to serve it again the next day. Or, alternately, use a glaze without cream cheese. Honestly, I doubt there'll be any left over.
French Almond Cake with Apricot Cream Cheese Glaze
Adapted from Averie Cooks
3/4 cup unsalted butter, melted (1 stick + half of 1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons almond extract
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
about 1/2 cup toasted sliced almonds
Ingredients for the glaze:
3/4 cup apricot jam
1/4 cup cream cheese, softened
1 tablespoon almond extract
Method for the cake:
Preheat oven to 350F. Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan. (I used a springform and lined it with parchment paper. Suggest you also cover the bottom with foil in case it seeps from the bottom.)
In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily.
Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until combined. Pour batter into the pan and top with almonds. Turn batter out into prepared pan. Top with optional sliced almonds.
Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean. Cool for 15 minutes on a rack and then turn the cake out to a plate and cool completely.
Method for the glaze:
Combine all ingredients in a small bowl and beat with a mixer until combined. Spread glaze on top of cake (it can still be warm).