Small-Batch Apricot Almond Morning Cake
A soft and lightly fruity cake inspired by Czech kolaches, featuring a tender almond base and a sweet apricot jam swirl, perfect for breakfast without leftovers.
Servings: 8 servings
Calories: 200kcal
Ingredients
Dry Ingredients
- 1 cup All purpose flour
- 1 tsp Baking powder
- 1 pinch Salt
Wet Ingredients
- 1/4 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 1 large Egg
- 1/2 cup Milk or plain yogurt Yogurt makes it extra tender
- 1/4 cup Apricot jam or apricot preserves Use preserves with a little texture
- 1/2 tsp Almond extract Optional but adds flavor
Toppings
- 1/4 cup Sliced almonds For the top
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a small baking dish like an 8-inch round pan.
- In a bowl, stir together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg and a tiny bit of almond extract, mixing until smooth and glossy.
- Add half the flour mixture followed by the milk or yogurt, then the remaining flour mixture, stirring until just combined.
Baking
- Scrape the batter into the prepared pan, spoon apricot jam over the top, and swirl it with a knife.
- Sprinkle the sliced almonds on top and bake for 22 to 30 minutes until golden and a toothpick comes out with moist crumbs.
Cooling and Serving
- Let cool for at least 10 minutes before slicing. Best served warm, optionally with yogurt on the side.
Notes
Store in an airtight container for up to 2 days. For refrigeration, it will firm up; reheat in the microwave before serving. Slice and freeze for up to 2 months.