This is a sturdy cake packed with texture and flavor. Rich olive oil and almonds hug the tartness of apricots without eclipsing the fruit. This is a great cake to make and keep on the counter for a few days, as it holds up and makes a filling breakfast treat.
Ingredients
- Unsalted butter, for greasing
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (96 g) almond flour
- ½ cup (80 g) fine-ground cornmeal
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (236 ml) olive oil
- 6 fresh ripe apricots, pitted and cut into ½-inch slices
- Turbinado sugar, for sprinkling
How to Make It
- Position a rack in the center of the oven and preheat the oven to 350ºF. Butter a 9 x 5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a ½-inch overhang.
- Sift the flour, baking powder, and baking soda into a large mixing bowl. Add the almond flour, cornmeal, and salt and whisk to combine.
- In a separate bowl, beat the eggs and granulated sugar vigorously until light-colored and creamy; you can use an electric mixer fitted with a whisk attachment for this if you want, about 2 minutes. Add the oil in one continuous stream and beat until incorporated.
- Make a well in the flour mixture and add the wet ingredients. Beat just until combined and no dry bits of flour remain.
- Transfer the batter to the prepared pan. Arrange the apricot slices on top of the batter and sprinkle the entire cake with coarse sugar. Bake the cake until it is golden brown on top and a cake tester inserted into the center comes out with just a few moist crumbs attached, 45 to 50 minutes.
- Let the cake cool in its pan for 30 minutes, then remove the cake by lifting the parchment paper, and carefully transfer it to a wire cooling rack. Let the cake cool completely before cutting. This will keep well in a sealed container at room temperature for 4 days.
