Apricot-Almond-Berry Buckle
Cookbook
Page 238
Cuisine: North American
Course: Cakes
Reviews
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average rating 5.0 / 5
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Ripe summer fruit that’s barely held together by an almond-scented cake batter is the idea behind this cake. I used local plums and blueberries; topped with crunchy toasted almonds, this made a lovely dessert.