READY IN: 35mins


  • 34 cupunsalted butter, melted
  • 2largeeggs, at room temperature
  • 1cupgranulated sugar
  • 14 cuplight brown sugar, packed
  • 2tablespoonsalmond extract
  • 1tablespoonvanilla extract
  • 1 12 cupsall-purpose flour
  • 12 cup toasted slivered almonds (optional)
  • For the Apricot Cream Cheese Glaze
  • 34 – 1cup apricot-peach jam (or your favorite jam)
  • 14 cupcream cheese, softened
  • 1tablespoonalmond extract

    Serving Size: 1 (111) g

    Servings Per Recipe:10

    Calories: 404.4

    Calories from Fat 152 g 38 %

    Total Fat 16.9 g 26 %

    Saturated Fat 10.2 g 51 %

    Cholesterol 80.2 mg 26 %

    Sodium 45 mg 1 %

    Total Carbohydrate57.2 g 19 %

    Dietary Fiber 0.8 g 3 %

    Sugars 37.9 g 151 %

    Protein 3.8 g 7 %


  • Cake – Preheat oven to 350°F 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 (does not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.
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