ALLERGEN-FREE WARM APPLE-APRICOT CAKE
Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products. The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in "The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious!" This bundt cake is one of Ms. Sandler's favorites. For a super-moist cake, add 4 cups of apples and 1 cup of apricot fruit spread. Serve this cake warm out of the oven for brunch, or it's delicious served at room temperature too.
Provided by Tara Parker-Pope
Categories dessert
Time 1h30m
Yield 1 bundt cake; 12 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a bundt-style pan with nonstick baking spray.
- Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
- In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
- Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
- Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
- Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 67 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 38 grams, TransFat 0 grams
APPLE AND APRICOT CAKE RECIPE
Want a fruity and refreshing cake recipe? You've come to the right place. This dessert is sure to be loved by kids and adults alike. This bright cake is sure to light up the party and lift up your mood. Made with apples and apricots, the fruity goodness is sure to impress everyone. Apples are rich in fiber and is packed with nutrients, whereas apricots are a good source of vitamin A and is also a great source of fiber. The light and fluffy texture of this delicious cake is something you wouldn't want to miss, so get your tools ready and get baking with this easy to follow recipe!
Provided by TNN
Categories Appetizers
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- To prepare this delicious recipe, start by preheating the oven to 180 degrees Celsius. Then, take a baking tray and grease it with butter and line it with a baking sheet. Next, wash the apple and apricots with water and peel the apple. Then chop the apple and the apricots and keep them aside.
- In a large bowl, sift the all-purpose flour (maida), baking powder and sugar and mix it well. In a separate bowl, add butter, egg and almond essence and beat it to form a smooth and creamy mixture. Now, add the dry mixture in the egg-butter bowl and beat it at a slow speed to form a smooth and lump-free batter. Now add the apples and apricots and stir gently.
- Next, transfer the mixture to the greased baking tray lined with a baking sheet and sprinkle the almonds on top. Bake the cake in the preheated oven for 55-60 minutes or until it turns golden and firm. Check by sticking a fork in the cake. If it comes out sticky, bake for another 10 minutes or until the fork comes out clean.
- When the cake is done, place it over a cooling rack and let it sit for 5-10 minutes. Then, remove the baking sheet and transfer the cake to a serving tray. Drizzle honey on top and serve it warm. Enjoy the scrumptious treat with tea or coffee!
Nutrition Facts : ServingSize 1 bowl, Calories 350 cal
APRICOT APPLE CAKE
Preparation Preheat the oven to 350. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the
Provided by admin
Time 1h40m
Yield - Servings
Number Of Ingredients 13
Steps:
- Preparation Preheat the oven to 350. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.) With a wooden spoon, stir in the chopped apples and apricots. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week. Tips To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag.Freeze for up to several weeks.
Nutrition Facts :
APPLE-APRICOT BREAKFAST LASAGNA
A sweet breakfast lasagna may sound odd, but there's nothing wrong with this flavor combo. If you're familiar with kugel, a sweet noodle custard, then this lasagna won't be too foreign to you. We love the layers of pasta, cheese, dried fruit and apricot glaze.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool.
- Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth.
- Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine.
- Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight.
- Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature.
APPLE-APRICOT-GINGER BUCKLE
Steps:
- To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool.
- In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes.
- Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray.
- In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside.
- To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
- In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.
GINGERED APRICOT-APPLE CRUMBLE
This crumble is tasty hot or cold, plain or topped with ice cream. If you're not fond of apricots, leave them out for a traditional apple crisp. -Sylvia Rice, Didsbury, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 3g fiber), Protein 2g protein.
APRICOT & ALMOND FRUITCAKE
This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 14
Steps:
- Mix the sultanas and sherry and set aside for 1 hr to soak.
- Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
- Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
- Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked - if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.
Nutrition Facts : Calories 486 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.53 milligram of sodium
BAKED APPLES WITH DRIED APRICOTS
Baked apples are filled with a delicious mixture of dried apricots, ginger, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Mix 1/4 cup sugar and 1/3 cup water in an 8-inch square baking dish. Peel tops of apples; core with melon baller (leave the bottom intact).
- In a bowl, toss dried apricots with remaining 1/4 cup sugar, ground ginger, and cinnamon.
- Fill apples; place in dish. Dot each with 1/4 tablespoon butter. Bake, basting occasionally, until tender, 40 to 50 minutes. Drizzle with pan syrup.
Nutrition Facts : Calories 265 g, Fat 4 g, Fiber 4 g, Protein 1 g
DRIED CRANBERRY & APRICOT EASY APPLE CAKE
Make and share this Dried Cranberry & Apricot Easy Apple Cake recipe from Food.com.
Provided by House
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Peel, core and quarter the apples then cover with water to prevent them from browning.
- Cream together the butter and sugar.
- Add eggs and vanilla extract, beat until well mixed.
- In a seperate bowl, sift together flour, baking powder and cinnamon.
- Add the flour mixture and mix well.
- Fold in the raisins, cranberries, and apricots and gently combine.
- Pour into a greased 9-inch round pan, push the apples into the batter and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan.
- Dust with powdered sugar to serve.
Nutrition Facts : Calories 560.6, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 262.3, Carbohydrate 78.3, Fiber 3.6, Sugar 51.1, Protein 7
APPLE, APRICOT, AND PRUNE TART
Steps:
- Make pastry dough:
- Into a chilled large metal bowl sift together flour and salt. Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork or add too much water, pastry will be tough.)
- Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
- On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round). Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim. With a fork prick bottom of shell all over. Chill shell 30 minutes.
- Preheat oven to 425° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more. Cool shell in pan on a rack.
- Make filling
- Peel, core, and chop 1 apple. In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes. Cool mixture 20 minutes. In a food processor pulse mixture until smooth and transfer to a small bowl. Chop prunes and stir into purée. Peel remaining 4 apples and quarter. Core apples and cut lengthwise into 1/8-inch-thick slices.
- Spoon apricot purée evenly into shell and smooth top. Decoratively arrange apple slices, overlapping them, over purée and sprinkle with remaining 2 tablespoons sugar.
- Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes. Cool tart slightly in pan on rack. In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl. Press hard on solids and discard. With a pastry brush, brush glaze evenly over tart.
- Serve tart with crème fraîche or whipped cream.
APRICOT APPLE COMPOTE
You won't have to skip dessert when this comforting compote is on the menu. "I asked a friend of mine how she could eat dessert and still stay thin, and she handed me this recipe," shares Suzan Wiener of Spring Hill, Florida. A touch of cinnamon and lemon accents the fruit flavor...and the dish is a snap to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, zest and cinnamon. Serve warm or cold.
Nutrition Facts : Calories 142 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 37g carbohydrate, Fiber 4g fiber), Protein 1g protein.
APRICOT FRUITCAKE
This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
- In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
- Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
- Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
- Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
- Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
- Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 51 g, Cholesterol 46.3 mg, Fat 10 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 145.2 mg, Sugar 26.2 g
MY HONEY'S APPLE AND APRICOT PIE
This recipe makes two wonderfully delicious pies which is great for OAMC. If you want less crumble topping, just double the pie ingredients, and you can make 4 lucious pies. You can freeze them just before baking to enjoy another time, (Just be sure to increase the cook time to 50-55 min for a frozen pie). The crumbled topping stores well in the freezer so you could even make one pie at a time if that is your choosing. We adapted this from Chef #422893's wonderful Recipe #255771 making it lighter (reducing down the calories, fat, and carbs) and revised it into a pie form. We have made this using Sunmaid dried fruit bits in place of the apricots (which requires no re-hydration). Enjoy. :)
Provided by 2Bleu
Categories Dessert
Time 35m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
- CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
- ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.
APPLE TART WITH ALMONDS AND APRICOT JAM
I had these ingredients lying around and decided to give this a try. I think it was pretty successful!
Provided by Yunicorn
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h46m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
- Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes.
- Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart.
- Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 22 g, Cholesterol 20.3 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 85.1 mg, Sugar 11.4 g
APRICOT AND APPLE CHARLOTTE
Steps:
- Peel and core apples, and cut them in two. Cut the two pieces into 8 chunks, and put in a saucepan. Add orange juice, zest, sugar and 1/3 cup apricot jam. Place pan over high heat and bring to boil. Reduce heat to medium-low, and cook at a lively simmer until apples are soft but still keep their shape, about 8 minutes. Remove from heat and let cool.
- Heat oven to 350 degrees. Brush butter onto bottom and sides of an 8-inch springform pan. Paint both sides of each slice of bread with butter (or dip briefly into butter) before lining pan with dampened pieces. Fit pieces of bread together like a jigsaw puzzle with no gaps. Paint joints with egg white to help seal them, and press them together.
- Add egg yolks to cooled apple filling and spoon mixture into bread-lined pan. Layer with more butter-painted bread, and carefully spread remaining 3 tablespoons jam over top. (Jam may be heated, if desired, for ease in spreading.)
- Place pan on a baking sheet. Bake until browned on edges and top, about 45 minutes. Place on a cooling rack until warm or room temperature. To serve, remove side of pan, and slice like a cake.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 20 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 271 milligrams, Sugar 39 grams, TransFat 1 gram
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