Crunchy Apricot Cake Food

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.

EASY APRICOT CAKE

Steps:

• Preheat oven to 350 degrees. Grease 9 inch round springform baking pan.
• Beat butter and 1 cup sugar until light and fluffy.
• Add eggs, one at a time, until fully incorporated.
• Stir in vanilla extract.
• Add flour, baking powder, and salt to mixture and stir until just combined.
• Pour in buttermilk, once again stirring until just combined.
• Pour batter into pan and layer with sliced apricots. Sprinkle remaining 1/4 cup sugar over apricots.
• Bake cake for 35-40 minutes, or until a toothpick is inserted and comes out clean.
• Cool cake completely before serving. Serve with a dollop of whipped cream, if desired.

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 CRUMBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
• Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
• Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

APRICOT AND CINNAMON CAKE

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.

CRUNCHY APRICOT CAKE

Steps:

• Preheat oven to 350°F.
• Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
• In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
• Sprinkle with coconut and pecans.
• Drizzle melted butter over the top.
• Bake for 35 minutes at 350°F.
• Serve warm with whipped cream.

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 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.

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.

FAVORITE APRICOT NECTAR CAKE

Steps:

• Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
• Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
• Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
• Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.

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 ALMOND LAYER CAKE

Steps:

• Make macaroon layers:
• Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
• Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
• Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
• Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
• Make compote while macaroon layers bake:
• Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
• Make praline almonds:
• Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
• Make mascarpone cream:
• Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
• Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

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 BREAKFAST CAKE

Steps:

• Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
• Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
• Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
• Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
• Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days

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 CRANBERRY CAKE

Steps:

• In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

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.

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.

CRUNCHY NUT CAKE DECORATION

Steps:

• Bake the Apricot & almond fruitcake (see recipe to the right of this one) or any other 20-23cm fruitcake but bring out of the oven 10 mins before the end of the cooking time. Increase oven temperature to 200C/180C fan/gas 6. Gently heat the golden syrup and butter in a saucepan.
• When it is all melted and runny, stir in toasted flaked almonds, whole blanched almonds and plain flour. Use a couple of teaspoons to dot the mixture all over the top of the cake, and pop back in the oven for 12-15 mins until the topping is nicely golden. Cool, then remove from the tin and cover the sides with pretty ribbons. Lightly dust the cake with icing sugar to finish.