Apricot And Pluot Mosaic Cake

• 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

1. Preheat oven to 375u0b0. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.
2. In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.
3. Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about 1/2 in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.
4. Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.
5. *Toast almonds in a 350u0b0 oven until golden, 8 to 10 minutes. Let cool before grinding.

toasted almonds, flour, baking powder, salt, butter, sugar, vanilla, almond extract, eggs, milk, mixed, powdered sugar

Taken from www.myrecipes.com/recipe/apricot-pluot-mosaic-cake (may not work)