French Almond Cookie Cake with Apricot Cream Cheese Glaze

Name: French Almond Cookie Cake with Apricot Cream Cheese Glaze
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 serving
Ingredients: ¾ cup unsalted butter; 2 large eggs; 1 cup granulated sugar; ¼ cup light brown sugar; 2 tablespoons almond extract; 1 tablespoon vanilla extract; 1 ½ cups all-purpose flour; ½ cup toasted slivered almonds; ¾ cup apricot-peach jam; ¼ cup cream cheese; 1 tablespoon almond extract

User Reviews

4.6

42 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
12
Calories
312 kcal
Course
Cake

French Almond Cookie Cake with Apricot Cream Cheese Glaze

Jade Rice

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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.

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Ingredients

Servings

Cake

¾ cup unsalted butter melted (1 stick + half of 1 stick)
2 large eggs at room temperature
1 cup granulated sugar
¼ cup light brown sugar packed
2 tablespoons almond extract
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
½ cup toasted slivered almonds optional for sprinkling (I did not use)

Apricot Cream Cheese Glaze

¾ cup apricot-peach jam or a pineapple, peach, apricot or favorite jam
¼ cup cream cheese softened
1 tablespoon almond extract

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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.

Nutrition Information

Show Details

Serving 1 Calories 312kcal (16%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Cholesterol 66mg (22%) Sodium 31mg (1%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 312 kcal

% Daily Value*

Serving	1
Calories	312kcal	16%
Carbohydrates	36g	12%
Protein	4g	8%
Fat	16g	25%
Saturated Fat	9g	45%
Polyunsaturated Fat	7g	41%
Cholesterol	66mg	22%
Sodium	31mg	1%
Fiber	1g	4%
Sugar	23g	46%