Apricot Snack Cake Food

APRICOT NECTAR POUND CAKE

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.

LITTLE APRICOT CAKES

Steps:

• Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
• With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
• Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
• DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.

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.

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 SNACK CAKE

Steps:

• Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
• On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
• Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
• Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
• Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
• Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.

CINNAMON APRICOT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).
• Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl.
• Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter; sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter; cover with remaining cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

UPSIDE-DOWN APRICOT CAKE

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.

APRICOT JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
• Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
• Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

APRICOT NECTAR CAKE

Steps:

• Heat oven to 325; Grease and flour bundt pan.
• Mix all cake ingredients into mixing bowl and blend on low speed 1 minute. Increase speed to medium and beat for 2-3 minutes more.
• Pour into pan and bake until light brown and it springs back with finger touch: 40-42 minutes.
• Prepare glaze.
• Cool cake 10 minutes. Take long, sharp knife around edges of pan and invert cake onto platter.
• Poke holes in the top with ice pick or skewer.
• Spoon the glaze onto the cake.

APRICOT NECTAR CAKE

Steps:

• Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
• Using an electric mixer, mix until well blended and smooth.
• Pour batter into an ungreased 10-inch tube pan.
• Bake at 350 degrees for 50 minutes or until tests done.
• Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
• Let cake cool in pan for 5-10 minutes.
• Remove cake from pan and place on serving platter.
• With a toothpick, poke several holes in cake.
• Pour/drizzle glaze over top of cake.

APRICOT AND ALMOND SNACK CAKE

Steps:

• Sift together flour, baking soda and salt.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time and mix well.
• Fold in sour cream and almond extract.
• Fold in flour mixture until well blended.
• Grease and flour 10-inch tube pan or bundt pan.
• Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
• Cover with remaining batter.
• Sprinkle top with remaining almonds and apricot preserves.
• Bake at 350°F for 1 hour (or until done).
• Cool on rack. Turn out onto plate with topping side up.

APRICOT CREAM CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
• Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
• Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

FRESH APRICOT-HONEY SPONGE CAKE (RUSSIAN STYLE)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
• Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
• Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
• Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
• Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.

MOM'S APRICOT NECTAR CAKE

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.

APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES

Steps:

• Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
• Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
• Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.

APRICOT NECTAR CAKE

Steps:

• Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl.
• Beat for 2 minutes.
• Add 1 egg at a time, beating after each.
• Pour batter into greased and floured bundt pan.
• Bake at 325* for 1 hour or until done.
• Cool right side up 5 minutes then remove from pan.
• Mix 1 cup powdered sugar and the juice of one lemon.
• Pour over cake while still warm to make a glaze over top and drizzle down sides.