Allergen Free Warm Apple Apricot Cake Recipes

APPLE AND APRICOT CAKE RECIPE

Apple and Apricot Cake Recipe image

Want a fruity and refreshing cake recipe? You've come to the right place. This dessert is sure to be loved by kids and adults alike. This bright cake is sure to light up the party and lift up your mood. Made with apples and apricots, the fruity goodness is sure to impress everyone. Apples are rich in fiber and is packed with nutrients, whereas apricots are a good source of vitamin A and is also a great source of fiber. The light and fluffy texture of this delicious cake is something you wouldn't want to miss, so get your tools ready and get baking with this easy to follow recipe!

Provided by TNN

Categories Appetizers

Time 1h20m

Yield 5

Number Of Ingredients 10

Ingredients

1 Numbers egg
1/4 teaspoon almond essence
125 grams all purpose flour
1/2 teaspoon baking powder
125 grams caster sugar
75 grams butter
125 grams apple
50 grams apricots
1 handful almonds
1 teaspoon honey

Steps:

To prepare this delicious recipe, start by preheating the oven to 180 degrees Celsius. Then, take a baking tray and grease it with butter and line it with a baking sheet. Next, wash the apple and apricots with water and peel the apple. Then chop the apple and the apricots and keep them aside.
In a large bowl, sift the all-purpose flour (maida), baking powder and sugar and mix it well. In a separate bowl, add butter, egg and almond essence and beat it to form a smooth and creamy mixture. Now, add the dry mixture in the egg-butter bowl and beat it at a slow speed to form a smooth and lump-free batter. Now add the apples and apricots and stir gently.
Next, transfer the mixture to the greased baking tray lined with a baking sheet and sprinkle the almonds on top. Bake the cake in the preheated oven for 55-60 minutes or until it turns golden and firm. Check by sticking a fork in the cake. If it comes out sticky, bake for another 10 minutes or until the fork comes out clean.
When the cake is done, place it over a cooling rack and let it sit for 5-10 minutes. Then, remove the baking sheet and transfer the cake to a serving tray. Drizzle honey on top and serve it warm. Enjoy the scrumptious treat with tea or coffee!

Nutrition Facts : ServingSize 1 bowl, Calories 350 cal

ALLERGEN-FREE WARM APPLE-APRICOT CAKE

Allergen-Free Warm Apple-Apricot Cake image

Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products. The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in "The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious!" This bundt cake is one of Ms. Sandler's favorites. For a super-moist cake, add 4 cups of apples and 1 cup of apricot fruit spread. Serve this cake warm out of the oven for brunch, or it's delicious served at room temperature too.

Provided by Tara Parker-Pope

Categories dessert

Time 1h30m

Yield 1 bundt cake; 12 slices

Number Of Ingredients 11

Ingredients

Nonstick baking spray
3 cups flour
1 teaspoon salt
3/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups canola oil
1 1/2 cups sugar
1/2 cup applesauce (a 4-ounce snack pack contains about 1/2 cup)
1/3 cup apricot all-fruit spread (apricot jam)
3 cups 1/4-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)

Steps:

Preheat oven to 350 degrees Fahrenheit.
Spray a bundt-style pan with nonstick baking spray.
Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 67 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 38 grams, TransFat 0 grams

APRICOT APPLE CAKE

Apricot Apple Cake image

Preparation Preheat the oven to 350. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the

Provided by admin

Time 1h40m

Yield - Servings

Number Of Ingredients 13

Ingredients

3-1/2 cups:flour
1-1/4 teaspoons:baking soda
1-1/4 teaspoons:baking powder
1-1/4 teaspoons:cinnamon
1/2 teaspoon:salt
1/4 teaspoon:nutmeg
1 cup plus 2 tablespoons:sugar
2 tablespoons:oil
2 extra-large:egg
1 cup:honey
3/4 cup:brewed coffee, cooled
2 large:McIntosh apples, peeled, cored, and finely chopped
1 cup:diced dried apricots

Steps:

Preparation Preheat the oven to 350. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.) With a wooden spoon, stir in the chopped apples and apricots. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week. Tips To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag.Freeze for up to several weeks.

Nutrition Facts :

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