APRICOT BUTTER CAKE
Just the thing when you have a hungry horde coming over
Provided by Mary Cadogan
Categories Dessert
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
- Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades - if the mixture briefly leaves a trail, you are ready to proceed.
- Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
- Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
- Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
APRICOT CAKE
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
- Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
- Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
- Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram
APRICOT BUTTER CAKE
This is one of the recipes that my great aunt left behind, and it seems to be a favorite with her family.
Provided by SouthernGirl24
Categories Dessert
Time 1h
Yield 1 layered cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
- Cream butter and gradually add sugar until creamed well together.
- Add 3 unbeaten eggs, one at a time, and beat well after each.
- Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
- Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
- Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
- Bake at 375 degrees for 35 to 40 minutes.
- Cool and frost with your favorite cream cheese icing *optional*.
Nutrition Facts : Calories 358.2, Fat 13.1, SaturatedFat 7.7, Cholesterol 83.4, Sodium 464.7, Carbohydrate 56.8, Fiber 1.4, Sugar 34.9, Protein 4.7
APRICOT AND RAISIN BUTTER CAKE
A moist and delicious cake. I prefer this than traditional mixed peel cakes. This is wonderful with a cup of hot tea (which I just had). Prep time includes 2 hours of soaking time for the apricots and raisins. TIPS: If you're making the whole recipe, you may use a Bundt pan. If halving the recipe, use a 8" square or round pan. If you're pressed for time, you can heat the dried fruits in brandy in the microwave on LOW, stirring every for 30 secs until warmed and fruits are soft. To chop the apricots finely, I use a kitchen shears.
Provided by WaterMelon
Categories Dessert
Time 3h55m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
- Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
- Sift flour, baking powder and salt together, set aside
- Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
- Cream butter and 3/4 cup sugar until light and fluffy
- Add egg yolks, one at a time, beating well after each addition
- Next, add the soaked fruits with the brandy and stir gently
- Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
- Now gently fold the whipped egg whites into the creamed mixture
- Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
- Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
- Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
- For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
- To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
- The cake is best made 1 day ahead
Nutrition Facts : Calories 446.2, Fat 15.6, SaturatedFat 8.6, Cholesterol 79.8, Sodium 267.5, Carbohydrate 52.9, Fiber 1.5, Sugar 27.1, Protein 5.5
APRICOT BUTTER
Steps:
- Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
APRICOT LAYER CAKE
"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.
Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.
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.
UPSIDE-DOWN APRICOT CAKE
A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!
Provided by Amber Marie
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
- Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
- Sift flour, baking powder, salt, and cinnamon together in a bowl.
- Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
- Bake in the center of the preheated oven, about 45 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g
APRICOT NECTAR POUND CAKE
This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
Provided by Todd Cassie McWhorter
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 52m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
- In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
- To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g
FRUITCAKE WITH APRICOT BUTTER ICING
This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly
Provided by Sarah Cook
Categories Dessert
Time 1h40m
Yield Makes a 20cm cake, about 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
- In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
- When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don't allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).
Nutrition Facts : Calories 699 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 86 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
UPSIDE-DOWN CAKE WITH APRICOTS
Gather all the apricot aficionados in your life to celebrate the season with this luscious Upside-Down Cake with Apricots. Made with sour cream for extra creaminess, a cake with apricots has never tasted this good.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
- Melt butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
APRICOT POUND CAKE
From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
- Pour into prepared pan; top with remaining apricots.
- Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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