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 APRICOT CAKE
A tangy summertime cake for those fresh apricots.
Provided by Brittany N Eicher
Categories Desserts Cakes Bundt Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 41.4 g, Cholesterol 36.3 mg, Fat 5.7 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 316.1 mg, Sugar 22.2 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.
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 ALMOND CINNAMON JAM
I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.
Provided by tasb395
Categories Lunch/Snacks
Time 40m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
- In a large saucepan stir together prepared fruit and Certo Crystals.
- Bring to a boil over high heat.
- Add all the sugar, almond extract, cinnamon and butter.
- Return to a hard boil for 1 minute.
- Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
- Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
- To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
- Times are a estimate; it took about 1/2 hour from start to finish.
Nutrition Facts : Calories 640.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 20.2, Carbohydrate 163.5, Fiber 3.1, Sugar 153.6, Protein 1.7
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
CINNAMON CHOCOLATE APRICOT COFFEE CAKE
Can use dried apricots or cherries, would be great with coffee in the morning either way ! Recipe originally from the Cake Doctor book. Picture from the internet.
Provided by Carol Junkins
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Place a rack in the center of oven and preheat to 350 degreesF. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan inside.
- 2. For the streusel filling, place 2 tablespoons cake mix, the apricots, chocolate chips, and cinnamon in a small mixing bowl and stir until well combined. Set the bowl aside.
- 3. Place the remaining cake mix, the pudding mix, sour cream, oil, sugar, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scrapping the sides down again if needed. The batter should look thick and smooth. Pour two-thirds of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the third of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.
- 4. Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice and eat while still warm. Sift the confectioners sugar over the top for garnish.
- 5. Store this cake, covered in aluminum foil or under a glass cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.
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.
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