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Almond, Pine Nut, Apricot Crumb Cake Recipe

Almond, Pine Nut, Apricot Crumb Cake

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Venetian Holiday

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 1-10 of 57

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  • on January 15, 2012

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    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.

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  • on December 12, 2011

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    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.

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  • on November 20, 2011

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

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  • on August 22, 2011

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    love this recipe, I have been using it for a few years now and never gets old. have switched out for dried cranberries and changed the nuts a few times just to add some variety. This also works well with soy milk and soy butter for a friend with dairy alergies and it came out just as good! perfect for breakfast, snack or dessert!

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  • on August 16, 2011

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    I enjoyed making this cake. It is a heavy, dense cake and a meal in itself. The flavor, texture and moistness was wonderful. I have also made it for my co-workers who were very impressed. No one asked me where I got the recipe; I should have fessed up. Thanks, Giada.

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  • on August 09, 2011

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    Fantastic cake, I added a couple of ingredients, 1/4 cup of toasted pistacio nuts with other ground nuts. Also, once cooled made several slits half-way into cake and poured mixture of: 1/2 cup honey,zest of approx. 1/2 orange and 1/2 cup fresh orange juice bring to a small boil, pour over cooled cake. Let rest 1/2 hour

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  • on May 14, 2011

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    DELICIOUS, Giada! This cake is the perfect accompaniment with an afternoon cup of coffee or tea, the perfect food for a slightly sweet breakfast, and also great as a not-so-sweet dessert. The top became so nice and crispy/crunchy and the almond extract really adds a nice almond flavor. This cake was so delicious...I can't wait to ake it again! Thanks, Giada! :o

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  • on May 10, 2011

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    This was the best cake i ever baked....so perfect everyone loved it...i will definately bake it again....i wish i could give this recipe more than 5 stars....thanks a ton Giada...keep the good work up!!!

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  • on November 16, 2010

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    This is such a good crumb cake. I got out my cake stand and presented it to our company, looking like perfection. Everyone loved it. It's now one of my regulars for company or for a special occasion.

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  • on August 27, 2010

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    We travelled to Italy on a cruise and visited Vencie, the cakes and cookies there were outstanding. When we came across this cake we wanted to make it at home. We made it for a family event/get together and it was delicious. Everyone loved this cake and wanted to get a recipe.
    Like a lot of bakers say it Follow the Directions....

    Try it!

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