APRICOT UPSIDE-DOWN CAKE
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
- Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
- Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
- In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
- Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.
APRICOT, CINNAMON & OLIVE OIL CAKE
Using olive oil keeps this cake really moist, while spelt flour makes the crumb soft and tender. Add the cream cheese frosting at the last minute
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Cuts into 8-10 slices
Number Of Ingredients 13
Steps:
- Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.
- In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
- To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.
Nutrition Facts : Calories 547 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
APRICOT AND CINNAMON CAKE
Delicious apricots make this cake so succulent and soft.
Provided by bakingchef15
Time 1h40m
Yield Makes Slices
Number Of Ingredients 9
Steps:
- Pre-heat oven to 170c. Butter and base line a cake tin.
- Combine the flour and cinnamon in a bowl. Rub in the butter until it resembles fine breadcrumbs.
- Stir in the sugar and apricots. Mix the honey and milk together and add to the dry mixture with the eggs. Mix well with a metal or wooden spoon.
- Spoon into cake tin.
- Bake for 1hour 20min until firm to touch, turn onto wire rack, while warm glaze with honey then glaze again while cooling.
CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE
Apricots drenched in caramel and ground pecans and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.
Provided by Food Network Kitchen
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
- Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
- Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.
APRICOT CRUMBLE CAKE
Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
- Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
- Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
APRICOT COCONUT COFFEE CAKE
One of the senior members of our church brought this fruity treat to a Saturday morning wedding shower, and it was a big hit. I've made it several times since then and often get requests for the recipe. -Rita Hatfield, Cisco, Illinois
Provided by Taste of Home
Time 50m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Beat just until moistened., Spread half of the batter into a greased 13-in. x 9-in. baking dish. carefully spread apricot filling over batter; spread remaining batter over the top. Bake at 350° for 35-40 minutes or until golden brown., In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in coconut. Spoon over the cake. Broil 4 in. from the heat for 1-2 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 21g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 318mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
MOM'S APRICOT NECTAR CAKE
My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic.
Provided by crimsontide
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch cake pan.
- Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
- Pour batter into the prepared cake pan.
- Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
- Cool cake completely.
- Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
- Spread frosting on cooled cake and sprinkle with lemon zest to serve.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 56.4 g, Cholesterol 73.1 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 332.6 mg, Sugar 42.5 g
APRICOT CRUMBCAKE
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
- In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
- Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
- For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
- Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.
APRICOT COFFEE CAKE
Provided by Rick Rodgers
Categories Cake Fruit Breakfast Dessert Bake Apricot Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 11
Steps:
- 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
- 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
- 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
- 4. To serve, sift confectioners' sugar over the cake and cut into squares.
- Make Ahead.
- The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.
APRICOT COFFEE CAKE
A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.
Provided by GODGIFU
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 C).
- Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
- Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
- Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 23.4 g, Cholesterol 23.2 mg, Fat 3.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 187.2 mg, Sugar 10.8 g
BANANA CINNAMON CAKE WITH APRICOT GLAZE
Make and share this Banana Cinnamon Cake With Apricot Glaze recipe from Food.com.
Provided by Eismeer
Categories Dessert
Time 45m
Yield 10 pieces, 1 serving(s)
Number Of Ingredients 13
Steps:
- Mix butter, oil and sugar until fluffy.
- Add eggs and mix again until of thick texture.
- Add cinnamon, orange zest and vanilla extract and mix again.
- Slowly add hazelnuts.
- Mix baking powder and flour and add to dough.
- Mash bananas (best using a fork) and add to dough. Mix until soft and creamy.
- Transfer dough to a buttered cake pan and bake at 175°C for about 35-40 minutes.
- Glaze: heat jam in a pot or in the microwave oven until liquid.
- Stain hot jam through a sieve (to avoid chunks on top of the cake).
- Mix, if desired, with rum.
- Brush hot cake with apricot mixture and let cool.
Nutrition Facts : Calories 2932.6, Fat 165.1, SaturatedFat 37.6, Cholesterol 478.9, Sodium 1282.4, Carbohydrate 345.9, Fiber 27.8, Sugar 187, Protein 46.1
CINNAMON-APRICOT DAISY RING
I submitted this pretty bread to a 4-H competition more than 12 years ago and was named Grand Champion. Since then, it's earned honors for my Grandma Catherine and six of my cousins. We consider this a true family recipe!
Provided by Taste of Home
Time 45m
Yield 1 ring loaf.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour; beat well. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a lightly floured surface, roll into a 16-in. circle; place on a greased baking sheet (circle with be larger than the baking sheet). Place a glass in the center of dough. Brush dough with melted butter. Combine the sugar and cinnamon; sprinkle over butter. Cut from the glass to the outside edge, forming 16 wedges. Remove glass. , Place one slice over the top of the next slice, cinnamon-sugar sides together; pinch edges to seal. Continue around circle until there are eight strips. Twist each strip four to five times. Loop to the center to make daisy petals. Cut off one roll to place in the center. Cover and let rise until doubled, about 1 hour. , Beat egg yolk and water; brush over ring. Bake at 375° for 15-20 minutes. Remove from pan to a wire rack to cool. Top with preserves. Drizzle with Vanilla Glaze. Sprinkle with almonds.
Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 210mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON CHOCOLATE APRICOT COFFEE CAKE
This is so delicious. I made it with cherries instead of apricots and it was incredible. I got it from the Cake Mix Doctor.
Provided by LizCl
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Streusel Filling.
- Place 2 tbsps. cake mix, apricots or cherries, chocolate chips, and cinnamon in a small bowl and stir well. Set the bowl aside.
- Place the remaining cake mix, pudding mix, sour cream, oil, sugar, and eggs in a large bowl.
- Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
- Pour 2/3rds of the batter into a greased and floured Bundt pan and smooth the top with a rubber spatula.
- Spoon the filling over the batter in the pan. Pour the remaining third of the batter over the filling and smooth again.
- Bake at 350 degrees for 40-45 minutes. Cool.
- Sift the confectioners' sugar over the top for garnish.
Nutrition Facts : Calories 433.5, Fat 21.8, SaturatedFat 6.2, Cholesterol 78.9, Sodium 439.3, Carbohydrate 56.7, Fiber 1.5, Sugar 44.1, Protein 5.2
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