Apricot and Pluot Mosaic Cake Recipe – Sunset Magazine

Ingredients

• 1/2 cup toasted almonds*
• 1 3/4 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup salted butter, softened
• 1 cup plus 2 tbsp. granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 large eggs
• 1/2 cup whole milk
• 1 1/4 pounds mixed, firm-ripe apricots, pluots, and/or plums, pitted and sliced into 3/4-in.-wide wedges
• About 2 tsp. powdered sugar