Almond, Pine Nut, Apricot Crumb Cake

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Venetian Holiday
TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

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
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      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.

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      4

      Newest Ratings and Reviews

      Read all 5 reviews

      • on February 12, 2012

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        We made this for the first time 2 weeks ago and have already baked it again 2 times, sharing it with friends each time. The first time we made it by the letter with almonds, pine nuts and apricots. The next two times we used pecans and pine nuts apricots and dried plums, because that is what we had on hand it was just as good as the first with a new taste from the pecans. We just finished putting our fourth one in the oven made with pecans, pine nuts, apricots and dried cherries. Giada is 'da bomb'.

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      • on October 22, 2011

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        I found this to be too dry with all the apricot pieces ending up in a clump at the bottom of the cake. I followed the recipe exactly and did not substitute any of the ingredients. The flavor was good but I don't think I'd make it again. Sorry Giada, won't be keeping this one.

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      • on August 22, 2011

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        this is my favorite cake to make when I have company or even giving to a friend that just had a baby and it doesn't last long in my office kitchen!

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