French Almond Cookie Cake With Apricot Cream Cheese Glaze
- Reviews 1
Ready In: 35 mins
Serves: 10
Ingredients
- 3⁄4 cup unsalted butter, melted
- 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
- 1⁄2 cup toasted slivered almonds (optional)
For the Apricot Cream Cheese Glaze
- 3⁄4-1 cup apricot-peach jam (or your favorite jam)
- 1⁄4 cup cream cheese, softened
- 1 tablespoon almond extract
Directions
- 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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