Apricot and Almond Loaf Cake

5 from 2 votes

An easy and delicious loaf cake recipe made with dried apricots and topped with a brown sugar and almond crumble.

Prep Time20

Cook Time50

Course: Cakes

Servings:

Calories: 322kcal

Preheat the oven to 180°C (350°F) and butter and line a loaf pan 20x10x6cm (8x4x3 inches) with baking paper.
Soak the dried apricots in boiling water for 5 minutes or until soft, remove from the water and dry them with a kitchen towel. Slice the apricots into small pieces. Set aside.
Add the butter and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
Add the eggs, one at a time mixing well between each addition and scraping down the sides of the bowl often. Add the vanilla and almond extract and mix again.
Sift together the flour, baking powder, and salt. Alternating between the flour mixture and the milk, add the wet and dry ingredients to the cake batter at low speed.
Beat on high speed in 30-second increments until there are no lumps left in the batter, scraping down the sides of the bowl often with a rubber spatula.
Fold through the tart apricot pieces and pour the batter into the prepared pan.

To make the crumble, add the flour, butter, and sugar to a mixing bowl and rub them together with your fingertips until combined.
Sprinkle the crumble mixture over the top of the loaf cake and then top this with the flaked almonds.
Bake in a preheated oven for 50 minutes or until a cake tester inserted into the middle of the cake comes out clean.
Add the jam and hot water to a small bowl and stir to loosen. Brush the top of the cake with the jam as soon as it comes out of the oven. Allow the cake to rest in its tin for 20 minutes before turning it onto a wire rack, serve and enjoy!