This Greek cake is made with light olive oil, apricots, and almonds. It’s the perfect accompaniment to your coffee and so simple to make. Serve this moist and flavorful cake to your friends and family and they will love you more for it.

Olive Oil Bundt Cake with Apricots & Almonds

What type of Olive Oil is best for baking?

When it comes to baking, mild-tasting oils are best. I always go for a light olive oil so that it’s not overpowering and allows the other flavors to stand out. I save the extra virgin, cold-pressed, expensive oil for savory recipes. Here’s an Amazon affiliate link for the light olive oil.

Cake Pan Options

I love making this cake in a Bundt pan. Something about Bundt cakes is so pleasing to the eyes. I recommend using a 12 cup Bundt pan for this recipe. Make sure to grease it well either with baking spray, olive oil, or melted butter. This is so that the cake releases easily from the pan once it is baked and cooled.

If you do not own a Bundt pan, you can still make this delicious cake using any of these pans:

10-inch round pan
9 by 13-inch pan (check the cake for doneness at 40 minutes)
2 muffin/cupcake tins (the cupcakes will be ready in 20-25 minutes)

Keep in mind that whichever pan you are using, never fill it more than three-quarters full. Leave enough room for the cake to rise. Also, the deeper the pan is the longer it will take for the cake to cook.

Garnish Options:

I like to simply garnish this cake with some confectioner’s sugar. However you can use any of the following icings/toppings:

Citrus glaze: 1/2-1 cup of confectioner’s sugar with 4 tablespoons or more of orange or lemon juice. Mix the two ingredients together until the desired consistency is reached and pour over the top of the cake. More liquid will make the icing/glaze translucent. Options: substitute the citrus juice for milk and add a teaspoon of vanilla extract.
Cream Cheese Icing: 4 ounces softened cream cheese, 1/2 cup confectioner’s sugar, 1 teaspoon of vanilla extract, 1/4 teaspoon almond extract, plus 4 tablespoons of milk. Combine all of the ingredients together and whisk until smooth. Add more milk if you prefer a thinner icing. Pour over the top of the cake.
Top the cake with homemade whipped cream and berries.

Flavor Combination Ideas and Substitutions:

The combination of almond and apricot pair so well together. However, here are a few more ideas:

cherry almond: substitute dried cherries for the apricots
citrus-flavored cake: omit the almonds and apricots and add the zest of an orange or a lemon plus 1/4 cup of citrus juice to the cake. Also, omit the almond extract.
use your favorite dried fruits or candied fruit
make the cake plain vanilla

More Delicious Cakes to try:

Watch the Video

I hope that you give this delicious recipe a try and you let me know what you think. I’ll be back here soon with another delicious recipe worth sharing. Kali Orexi!

Olive Oil Cake with Apricots & Almonds

Yield: Serves 10-12

This Greek cake is made with light olive oil, apricots, and almonds. It's the perfect accompaniment to your coffee and so simple to make. Serve this moist and flavorful cake to your friends and family and they will love you more for it.

Ingredients

The Dry Ingredients:

3 and 1/2 cups (500 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (130 grams) chopped dried apricots
1 cup (80 grams) sliced almonds

The Wet Ingredients:

1 and 1/3 cup olive oil
3/4 cup whole milk, at room temperature
1 and 1/2 cup granulated sugar
4 eggs at room temperature
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Confectioner's sugar for garnish

Instructions

Preheat the oven to 350 °F, 180 °C.

Grease a 12-cup Bundt pan with baking spray, olive oil, or butter.

Combine the flour, salt, and baking powder in a bowl and whisk together.

Combine the apricots and almonds in a bowl. Crush the sliced almonds in your hands before adding them to the bowl. Add 2 tablespoons of the flour mixture to the dried fruit and nut mixture and toss them so that they're coated. This will help them stay suspended in the cake rather than sinking to the bottom.

In the bowl of a stand mixer that has been fitted with the whisk attachment add the eggs, sugar, olive oil, vanilla, and almond extracts. Beat on high speed for 3 minutes until fluffy.

Reduce the speed to low and add the milk. Whisk until incorporated.

While the mixer is running on low, add the flour mixture in a few batches until incorporated. Take care not to overmix the batter so that the cake stays light.

Remove the bowl from the mixer and add the apricot and almond mixture. Fold it in with a spatula.

Transfer the batter to the prepared Bundt pan.

Bake on the center rack for 55 minutes to an hour or until a toothpick that is inserted in the center of the cake comes out clean or with moist crumbs attached to it.

Using a knife, release the cake from the center and sides of the pan and set aside to cool for about 20 minutes.

Invert the cake onto a serving platter and dust with confectioner's sugar.

Serve with tea of Greek coffee. Enjoy! Kali Orexi.

Notes

Store leftover cake in an airtight container in the refrigerator. The cake tastes best served at room temperature.

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