Apricot Snacking Cake

Step 1

Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.

Step 2

On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.

Step 3

Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.

Step 4

Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.

Step 5

Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).

Step 6

Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.