Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutes, or until a cake tester inserted near the middle comes out clean. Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plate, remove the parchment or wax paper liner from the bottom and then flip the cake onto a cooling rack.
Fresh apricots have such a short season to savor.
But luckily for holiday bakers, canned apricots are just as effective. The drained canned halves used here are sprinkled with sliced almonds to form a beautiful topping to a tender, moist cake. It's a winner for any season.