French Almond Cookie Cake with Apricot Cream Cheese Glaze

Almond extract lends the most wonderfully rich, nutty, and sweetly perfumed flavor to anything it touches.

And it touched this unique cake plenty in the three tablespoons I used.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

French almond cakes are typically rectangular little cakes that have a firm, crusty exterior and a moist, soft interior. They’re also known as financiers because traditionally they look like gold bars. But since no one I know has financier molds to make individual cakes, one 9-inch cake is my solution.

It’s one of the easiest and fastest cakes I’ve ever made, and goes from cupboard to pan to oven in less than five minutes. Just one bowl and a whisk is all you need.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

French almond cakes are typically made without chemical leaveners such as baking powder or soda, and rely only on eggs for lift. This creates a dense and moist cake, with an interior that resembles the interior of Cookie Bars.

Some recipes use almond meal or almond flour, but I didn’t want to run the risk of weighing down the leavener-less cake with nut-based flour and used trusty all-purpose.

I don’t like actual nuts in baked goods, but extracts are fair game. Biting into nuts in a soft cookie or tender piece of cake is as bad as biting into eggshells. Crunchy, they catch you off guard, and just don’t belong.

So I’m especially grateful for almond extract to give this cake all the almond flavor it has going.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

If you’ve never bought almond extract, it’s sold near the vanilla extract in the grocery store. At my grocery store, a one-ounce bottle of store-brand real almond extract was $2.99. Imitation almond extract was also $2.99, so I went with real and happily used almost half the little bottle in the recipe and it’s the star of the show.

The cake is bursting at the seams with sweet almond flavor. Two tablespoons of extract are used in the cake batter, and one tablespoon in the glaze. I wanted to make sure I knew this was an almond cake, not a cake masquerading as one, and used the extract liberally.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

It’s traditional to top the cake with jam or slivered almonds, and I used apricot-peach jam mixed with cream cheese, draped over the top. I could happily smear that mixture on everything I see. The tang of the cream cheese cuts some of the sweetness from the jam.

 My husband especially loved this unique little cake. It reminds me of a giant chewy sugar or snickerdoodle cookie infused with almond, and baked in a cake pan.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

It has chewy edges like a blondie bar or snickerdoodle cookie bar, while the interior is soft, dense, rich, and moist.

While it was baking, my husband came out of his office and asked me what that heavenly smell was. Almond extract is like sweet perfume that permeates the air in the most lovely way.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

It’s sweet, light, and feels like spring. I think it would be perfect for a brunch, shower, or any time that you need a smaller-sized, fast, and very easy little cake.

And I really want to eat eat the glaze by the spoonful, especially the little chunks of apricot that peek through.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

French Almond Cookie Cake with Apricot Cream Cheese Glaze - Fancy name for a super easy cake that tastes like a giant snickerdoodle cookie!

Print Print Recipe

French Almond Cookie Cake with Apricot Cream Cheese Glaze

French almond cakes are known for their chewy edges with soft, dense, rich, and moist interiors. There's no chemical leaveners used in the cake, and it reminds me of a pan of cookie bars. It's sweet, fragrant, rich, soft, chewy and strongly almond-flavored. Extremely fast, easy, and perfect for a brunch, shower, or anytime you need a smaller-sized cake that's both easy and unique.

Yield: one 9-inch cake, 8 to 12 slices

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


3/4 cup unsalted butter, melted (1 stick + half of 1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons almond extract
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
about 1/2 cup toasted slivered almonds, optional for sprinkling (I did not use)

Apricot Cream Cheese Glaze
3/4 to 1 cup apricot-peach jam (or a pineapple, peach, apricot or favorite jam)
1/4 cup cream cheese, softened
1 tablespoon almond extract



  1. Cake - Preheat oven to 350F. Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.
  3. Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
  4. Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
  5. Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
  6. Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (don't not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days. I refrigerated it because of the cream cheese, glaze but if omitting or using another kind of glaze, cake can be stored at airtight at room temperature for up to 5 days.

Related Recipes

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting

Chewy Sugar Sprinkles Cookies

White Chocolate Snickerdoodles

Caramel Peanut Butter and Apricot Jelly Bars (GF with Vegan adaptation)

Apricot Butterscotch White Chocolate Cookies

Sugar-Doodle Vanilla Cookies

Coconut White Chocolate Chip Blondies

Baked Orange Banana Coconut Donuts with Orange Coconut Vanilla Cream Cheese Glaze

Have you tried French almond cake or financiers before? Almond extract? Nuts in desserts?

I’ve never been to France or had the real thing, but I’d be happy to go on a taste-testing trip in the name of field research as soon as someone wants to buy my airline ticket.


116 Responses to “French Almond Cookie Cake with Apricot Cream Cheese Glaze”

  1. I’ve been looking for an almond extract many times, but could not find it. Could I skip it or better, replace it with something?

    • Averie @ Averie Cooks — May 6, 2013 at 7:56 am (#

      How about Gran Marnier or a fancy liquer? Vanilla, of course. But the flavor of this cake is truly dependent on the almond extract. If you sub with something else, the cake won’t be the cake I made; it’ll still be good, just not an ALMOND cake if you skip the ALMOND extract. No way around that one!

  2. Tracy — May 12, 2013 at 6:22 pm (#

    So. Amazing. I made this in my cast iron skillet and baked it for 33 minutes. Perfect. The apricot glaze really takes it to the next level. Thanks for sharing. Happy Mother’s Day to me!

    • Averie Sunshine — May 12, 2013 at 7:50 pm (#

      I’m so glad to hear you made it and that you enjoyed it! I agree that the apricot glaze takes it to the next level. And good thinking just using a cast iron!

  3. Aubrielle — June 13, 2013 at 10:59 am (#

    I’m hoping to try this for my dad’s birthday! I’m just really excited by how dense this looks. Just wondering how you managed to make your glaze stay so pretty on the cake! <3 My previous affair with glazing a cake turned out to be rather disastrous despite cooling my cake for 45 minutes. :( Am I cooling it wrong or am I making the wrong glaze?

    • Averie Sunshine — June 13, 2013 at 8:56 pm (#

      This is the easiest cake I’ve ever glazed. Just pretty much slap it on with a spoon and smooth it out with the back of a spatula. This glaze is NOT a fussy glaze. Some are highly fussy; this isn’t one of them!

  4. Sarah — July 3, 2013 at 9:13 pm (#

    Oh goodness, this looks DELICIOUS. I LOVE everything about this cake! The ingredients sound as inviting as the colours/photos look. I had featured u in the post of Top 7 Sweet Cakes for Mother’s Day on AllFreshRecipes,Pay close attention to ur more Eats!

    • Averie Sunshine — July 3, 2013 at 9:29 pm (#

      Thanks for the feature! I appreciate it and if you try this cake, you will love it!

  5. Carole — July 11, 2013 at 4:49 pm (#

    Lovely work, Averie! Would you be happy to link it in to the current Food on Friday which is creating a collection of recipes using apricots or nectarines? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

  6. Elissa — July 14, 2013 at 3:05 pm (#

    Cake and cookies at the same time! I have to try this :)

  7. puja sharma — August 14, 2013 at 10:05 am (#

    hello…i just loved ur recipe n would like to make it…but can u pls tell me how much is 1 cup in terms of grams for ur recipes…n also can u pls tell me wht can i substitued cream cheese with…we don’t get any cream cheese in the small town i stay…plsssss help…thank u…

    • Averie Sunshine — August 15, 2013 at 2:58 am (#

      Please google for a recipe conversion tool from cups to grams.

      Cream cheese – You could simply just make a butter-based glaze instead.

    • puja sharma — August 22, 2013 at 7:47 am (#

      hello again…thanks for ur reply but i have google conversion from cups to grams but there r many websites with different measurements…can u pls tell me ur measurements for recipes n also u said butter based glaze…can u pls tell me how to make butter glaze as am new to this techniques…will be waiting for ur reply..thank once again… :-)

    • Averie Sunshine — August 22, 2013 at 10:50 am (#

      Melt butter, add confectioners’ sugar, whisk until smooth. That’s your glaze.

  8. Iram — February 16, 2014 at 6:26 pm (#

    Hi Averie,

    I made this cake yesterday. My family LOVED it. The almond flavor really came out strong. *I’m gonna try to make it with a raspberry glaze . I also made the softbatch Funfetti Sugar Cookies. Quite lovely. :) Hope u had a nice weekend.

    • Averie Sunshine — February 16, 2014 at 8:08 pm (#

      So glad you tried this cake and enjoyed it! I bet it would be great with a raspberry glaze! And so glad you tried the Funfetti cookies, too! Sounds like you’ve had a great baking weekend :)

  9. Zeina — February 26, 2014 at 1:09 pm (#

    Late posting on this one, but I just wanted to say that when you say five minutes, you mean five minutes! My goodness, never had such a decadent in texture cake from so little effort! Loved! And so did my last minute guests lol (hence why I needed a five minute prep dessert!!)

  10. Denise — March 12, 2014 at 5:11 pm (#

    OMG! I just made this and I haven’t tasted the cake yet but I am putting the extra glaze on crackers and tasting it and it is to die for delicious!!!

    • Averie Sunshine — March 13, 2014 at 2:23 am (#

      Thanks for trying this recipe and I agree, the glaze is super tasty! Any kind of jelly/jam with cream cheese is a winner :)

  11. ana mcleod — May 25, 2014 at 8:07 pm (#

    I t sound so simple to make, so i decided to make it! it is in the oven as we speak. I will let you know how it turns out!

    Thank you!

  12. Laurel — December 8, 2014 at 4:38 pm (#

    Delicious! I’ve made this several times, after a friend made it (or something close to it) for me. I’m making it for a Cookie Swap – do you know if it freezes well (make-ahead)?

    • Averie Sunshine — December 8, 2014 at 5:37 pm (#

      I think you could freeze the unglazed cookie cake and then glaze it right before the swap. But I haven’t personally tried so just taking a guess. Glad you’re a fan of this one and have made it a few times!

  13. karen — March 27, 2015 at 12:02 pm (#

    I have made this several times (with peach instead of apricot glaze) and it is gone in a flash.  It takes longer for the butter and eggs to reach room temperature then it does to make.  Taste like I went to a lot of trouble to make it and it is so simple but delicious. Thank you for sharing!

    • Averie Sunshine — March 27, 2015 at 2:48 pm (#

      Thanks for trying the recipe so many times and that it’s always a hit and disappears quickly! Have a great weekend!

  14. Regine — March 30, 2015 at 8:13 am (#


    I made the french almond cake, and it turned out delicious. I have a question and concern. Two days after leaving the cake in an airtight container at room temperature, the texture changed and became rather doughy, almost like a thick pancake. It was tough to cut through with a knife. What did I do wrong? Did I stir the flour too much? Thanks, Regine

    • Averie Sunshine — March 30, 2015 at 11:19 am (#

      The times I’ve made this cake we went through it pretty fast so can’t say for sure what happened with your. Maybe it was a bit under-baked and then the texture changed over time? Or maybe over-baked and the texture changed? Can’t say for sure what exactly happened in your situation since there are a lot of variables. Over-mixing the batter can be a culprit for cakes turning doughy and tough b/c the gluten gets overly developed. That could be it, too. Thanks for trying the recipe and glad it tasted great!

Leave a Comment