Apricot and Pluot Mosaic Cake

Apricot and Pluot Mosaic CakeRecipe

Photo: Eva Kolenko; Styling: Emma Star Jensen

Baking this buttery cake in a big, shallow tart pan ensures that the cake doesn't get soggy, even as the fruit slices remain juicy. For the best texture, make and serve it on the same day.

Serves 10


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1/2 cup toasted almonds*
1 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup salted butter, softened
1 cup plus 2 tbsp. granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup whole milk
1 1/4 pounds mixed, firm-ripe apricots, pluots, and/or plums, pitted and sliced into 3/4-in.-wide wedges
About 2 tsp. powdered sugar


Active: 1 Hour, 25 Minutes
Total: 2 Hours, 5 Minutes

1. Preheat oven to 375°. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.

2. In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.

3. Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about 1/2 in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.

4. Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.

*Toast almonds in a 350° oven until golden, 8 to 10 minutes. Let cool before grinding.

Created date

May 2016

Nutritional Information

Calories 382
Caloriesfromfat 45 %
Protein 6.2 g
Fat 19 g
Satfat 9.6 g
Carbohydrate 48 g
Fiber 2.3 g
Sodium 273 mg
Cholesterol 80 mg