Almond, Pine Nut, Apricot Crumb Cake

Recipe courtesy Giada De Laurentiis

Show: Episode:

Picture of Almond, Pine Nut, Apricot Crumb Cake Recipe Photo: Almond, Pine Nut, Apricot Crumb Cake Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 57 Reviews
Total Time:
1 hr 10 min
Prep
15 min
Cook
55 min
Yield:
6 to 8 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
  • 1/4 cup pine nuts, toasted, plus 1/4 cup
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups sugar
  • 1 1/2 sticks butter, melted
  • 1/3 cup milk
  • 1/4 teaspoon almond extract
  • 1/2 cup chopped dried apricots

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 57 reviews

  • on January 15, 2012

    Flag

    Great cake! Everyone loved it and asked me to make it again, so I made it today. I felt that it needed more apricots, so I used 1 cup of it instead of 1/2, added more almod extract and grated lemon zest. Turned out even better. Thanks Giada for all your wonderful recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 12, 2011

    Flag

    Excellent, moist, great texture.......is great warmed up as well. Took it to work, everyone loved it! I made sure not to overmix the batter, next time may try it with cranberries.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 20, 2011

    Flag

    Delicious! The flavor of the pine nuts in this cake is a nice twist to a normal coffee cake.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.