APRICOT CAKE RECIPE
If you love apricots, you will love this canned apricot cake. No need to wait for the apricot season, this cake can be enjoyed any time of the year.
Provided by Harriet
Categories Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- Use an electric mixer beat the butter, sugar and lemon zest until light and creamy, this will take about 3 - 5 minutes.
- Mix in the eggs one at a time, beating well after each addition.
- Sift the flour and fold into the butter mixture with a wooden spoon.
- Spread a little less than half of the mixture into the tin and place the apricot halves with the cut sides facing down on top.
- Drop spoonful's of the remaining mixture over the top of the apricots. Then use the back of a metal spoon to carefully spread the mixture evenly over the top.
- Bake for 35 - 45 minutes or until lightly golden and cooked. Cover loosely with a sheet of foil if it's browning too quickly.
- Remove from the oven and allow the cake to stand in the tin for 15 minutes before transferring to cake rack.
- Lightly dust with icing sugar.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 245 kcal, Carbohydrate 29 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 121 mg, Fiber 1 g, Sugar 16 g
EASY APRICOT CAKE
A simple one-bowl cake that bakes into a rich custard like cake with sweet roasted apricots and caramelized sugar finish.
Provided by Jackie
Time 50m
Number Of Ingredients 10
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.
FAVORITE APRICOT NECTAR CAKE
Make and share this Favorite Apricot Nectar Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 52m
Yield 16 serving(s)
Number Of Ingredients 9
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.
APRICOT UPSIDE-DOWN CAKE
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
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
MOM'S APRICOT NECTAR CAKE
My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic.
Provided by crimsontide
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 56.4 g, Cholesterol 73.1 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 332.6 mg, Sugar 42.5 g
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 BREAKFAST CAKE
An easy cake - not too big - deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6.
Provided by evelynathens
Categories Breakfast
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
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
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 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.
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.
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