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.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Cakes & Cupcakes
Keyword: almond, apricot, Cakes & Cupcakes, coffee cake, cookies, cream cheese, desserts, French almond cake, glaze, jam
Servings: 12
Calories: 312kcal
Author: Averie Sunshine
Ingredients
Cake
¾cupunsalted buttermelted (1 stick + half of 1 stick)
2large eggsat room temperature
1cupgranulated sugar
¼cuplight brown sugarpacked
2tablespoonsalmond extract
1tablespoonvanilla extract
1 ½cupsall-purpose flour
½cuptoasted slivered almondsoptional for sprinkling (I did not use)
Apricot Cream Cheese Glaze
¾cupapricot-peach jamor a pineapple, peach, apricot or favorite jam
¼cupcream cheesesoftened
1tablespoonalmond extract
Instructions
Cake – Preheat oven to 350F. Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don’t scramble the egg.
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.
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.
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.
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.