Apricot Gooey Cake Food

APRICOT BUTTER CAKE

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.

EASY APRICOT CAKE RECIPE

Steps:

• Preheat oven to 350°F (180°C) and grease the bottom and sides of a 9-inch springform pan with baking spray or butter. Set aside.
• Using a food processor, blender, or immersion blender puree half of the apricots with the lemon juice and set aside.
• Quarter remaining apricots and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
• Add eggs, one at a time. Then add vanilla extract and beat until combined.
• In a small bowl combine flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined.
• Add pureed apricots to the batter and beat until just combined.
• Transfer batter to the prepared springform pan. Distribute the quartered apricots evenly on top of the batter and bake for 55-60 minutes or until a skewer inserted in the center comes out clean with only a few crumbs attached.
• Let cool then dust with powdered sugar.

APRICOT GOOEY CAKE

Steps:

• Heat oven to 350 degrees.
• In small saucepan, combine apricots and water. Cook over med heat 15-20 mins or until tender, stirring frequently. Drain and puree apricots. Set aside.
• While apricots are cooking, grease and flour a 9-in square pan. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat sugar and 1/3 cup butter until light and fluffy. Add vanilla, lemon extract and egg, beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture. Stir in 3 Tablespoons of apricot puree. Pour batter into prepared pan.
• Bake for 25-35 minutes or until done. Cool slightly.
• FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Bring to a boil and boil for 1 min, stirring constantly. Remove from heat and stir in coconut. Immediately spread over warm cake.

OOEY GOEY CAKE

Steps:

• Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
• In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

UPSIDE-DOWN STICKY APRICOT CAKE

Steps:

• Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
• To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
• Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.

APRICOT BUTTER CAKE

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*.

APRICOT SNACK CAKE

Steps:

• Combine flour and sugar in a mixing bowl. Cut in butter to make crumbs. Set 3/4 cup of crumb mixture aside for topping.
• Add milk, baking powder, vanilla, and EGG YOLKS to mixing bowl. Mix well. Beat EGG WHITES till soft peaks form. Fold into batter.
• If adding apricots to batter do so now.
• Pour batter into lighty sprayed 9 x 13 pan. Evenly sprinkle with apricots (if you didn't add them to the batter). Sprinkle with reserved crumbs. Bake at 350 for about 45 minutes or until toothpick comes out clean.

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.