Kamut Pound Cake with Almond-Apricot Preserves

It's very rare for me to make a recipe twice, but this dessert is always such a hit and so easy to make, that I make it often when friends stop by.  I served this a few weeks ago to some new friends who came over for dinner and the next morning Brett stopped my husband at work and said, "I can't even remember what the name of that dessert was, but I've been dreaming of it ever since."  That comment solidified it for me - I had to share the recipe with you.

I really enjoy humble, homemade desserts.  I like to serve foods that aren't too fussy or intimidating and I think this dessert fits perfectly.  It's a big slice of toasted pound cake with crispy edges topped with a large spoonful of apricot preserves spiked with almond extract, and a little whipped cream and crunchy almonds on top.  Not fussy, not complicated, just simple sweet flavors that wash down nicely with a glass of milk.

Kamut Pound Cake with Almond-Apricot Preserves
Kamut Pound Cake is adapted from Pure Dessert written by Alice Medrich
Serves 8

Batter:
3 tablespoons milk, room temperature
3 large eggs, room temperature
1 1/2 teaspoons vanilla
1 1/4 cup whole wheat pastry flour
1/3 cup kamut flour

3/4 teaspoon baking powder
1/4 teaspoon sea salt
1 cup organic whole cane sugar or sucanat
13 tablespoons butter, softened

Apricot-Almond Preserves:
1 1/2 cup apricot preserves
2 teaspoon almond extract
Topping:
1 cup cream, whipped
1/2 cup slivered almonds

Preheat oven to 350 degrees and adjust rack to middle position.  Line the bottom of a loaf pan with unbleached parchment paper. 

Whisk the milk, eggs, and vanilla in a medium bowl.  Set aside.  Sift whole wheat pastry flour, kamut flour, baking powder and sea salt over a into the bowl of a standing mixer.  (You will have about a tablespoon of bran left in the sifter.  You can either put that bran back into your bag of flour or discard.)  Add whole cane sugar to bowl and stir to combine.  Cut the butter into tablespoons and place in bowl with flour mixture along with half of the egg mixture.  Turn mixer on low (using paddle attachment) and mix  until moistened, then turn speed up to medium and beat for one minute.  Turn mixer off, scrape the sides of the bowl and then add remaining egg mixture.  Turn mixer to medium and beat for 20 seconds.  Turn mixer off and remove bowl from mixer.  Using a spatula, give the batter a few stirs, making sure to scrape the bottom of the bowl.  Pour the batter into the pan and using a spatula, smooth the surface.  Bake for 50 minutes or until golden brown and a toothpick inserted into the center comes out clean.  Remove the cake from the oven and cool for 10 minutes.  Run a knife around the outer edges of the cake and then invert the cake onto a cooling rack.  Cool an additional 30 minutes before slicing. 

Stir together preserves and almond extract in a small bowl.  Preheat the oven broiler on high.  Slice cake into 8 thick pieces and place in a single layer on a baking sheet.  Put baking sheet into oven and toast cake for 1-2 minutes, watching carefully so the cake doesn't burn.  Remove from oven.

To serve:  Place one slice of cake on a plate.  Spread roughly 2 tablespoons of apricot mixture on top of cake.  Top with a large spoonful of whipped cream and sprinkle a few almonds on top.  Serve immediately.