Apple And Apricot Cake Recipes

ALLERGEN-FREE WARM APPLE-APRICOT CAKE

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.

APRICOT APPLE CAKE

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.

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.

PINEAPPLE APRICOT CAKE

Steps:

• 1. Mix the sugar and butter until crumbly and then stir in nuts (set aside until needed) Drain pineapple, reserving juice: add enough water to measure 1 cup. Heat juice mixture to boiling; pour over raisins and apricots in 2 ½ qt bowl. Let stand for 1 hour. Heat oven to 350. Grease and flour rectangular pan 13x9x2. Add pineapple and remaining ingredients except Nut Topping to the apricot mixture. Beat on low speed scraping the side of the bowl constantly for 1 minute then on medium speed for 2 minutes scraping the bowl occasionally. Pour into pan; sprinkle with nut topping. Bake until wooden pick inserted comes out clean, 45-50 minutes. Best served slightly warm with sweetened whipped cream.

BABETTE FRIEDMAN'S APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
• In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
• In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
• Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about an hour and 15 minutes. Serve warm or at room temperature.