Fragrant apricot jam soaks into the bottom of a tender almond cake, creating an elegant grown-up treat; it's so tasty that you will feel good about hiding in the kitchen to chow down on a second helping.
INGREDIENTS
1 cup apricot jam
1-1/2 cups unbleached all-purpose flour
1/3 cup almond meal
2/3 cup evaporated cane sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup non-dairy milk of choice
1/2 teaspoon mild vinegar
3 tablespoons mild vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped almonds
Makes 4 or 8 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease eight 4-ounce canning jars or 4 half-pint canning jars. Place the jars on a rimmed baking sheet and divide the apricot jam between the prepared jars.
In a small bowl, combine the flour, almond meal, sugar, baking powder, cinnamon, and salt. In a large bowl, whisk together the milk, vinegar, oil, and vanilla. Add the dry ingredients to the wet in two batches, whisking until just combined.
Fill each jar ⅔ of the way full. Gently smooth the batter and top with a sprinkle of the chopped almonds.
Bake for 23 to 26 minutes for large jars and 16 to 20 minutes for smaller jars, until the cakes are golden and a toothpick inserted in the center of a cake comes out clean of batter (there might be some apricot jam; that’s fine).
Let cool on a wire rack for 20 minutes before serving.