Best Almond Pine Nut Apricot Crumb Cake Recipes

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

ALMOND-PINE NUT BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Spread softened almond paste on the toast rounds. Press toasted pine nuts into the paste, then brush with melted butter; dust with confectioners' sugar.

ALMOND, PINE NUT, AND APRICOT COFFEE CAKE

Steps:

• Preheat the oven to 350*F. Butter and flour a 9-inch cake pan.
• Combine 1/4 cup of the almonds and 1/4 cup of the pine nuts in a dry skillet and place over med-high heat, stirring occasionally, until lightly browned and toasted, about 10 minutes.
• Transfer to a food processor and cool for a few minutes, then pulse until the nuts are finely ground.
• Transfer the nuts to a medium bowl, add the flour, baking powder, and salt.
• Stir to combine. Set aside.
• In a medium bowl, use an electric mixer to beat the eggs and the sugar until the mixture is thick and pale yellow.
• Add the butter and milk and combine, then stir in the almond extract and apricots by hand.
• Gently stir in the dry ingredients.
• Pour the batter into the prepared cake pan.
• Sprinkle the top of the cake with the remaining 1/4 cup almonds and 1/4 cup pine nuts.
• Bake until the cake is cooked and a toothpick inserted comes out clean, about 50-55 minutes.
• Let the cake cool on a wire rack.