Apricot Cake With Apricot Buttercream Recipes

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.

EASY APRICOT CAKE RECIPE

Steps:

• Preheat oven to 350°F (180°C) and grease the bottom and sides of a 9-inch springform pan with baking spray or butter. Set aside.
• Using a food processor, blender, or immersion blender puree half of the apricots with the lemon juice and set aside.
• Quarter remaining apricots and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
• Add eggs, one at a time. Then add vanilla extract and beat until combined.
• In a small bowl combine flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined.
• Add pureed apricots to the batter and beat until just combined.
• Transfer batter to the prepared springform pan. Distribute the quartered apricots evenly on top of the batter and bake for 55-60 minutes or until a skewer inserted in the center comes out clean with only a few crumbs attached.
• Let cool then dust with powdered sugar.

APRICOT UPSIDE-DOWN CAKE

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 UPSIDE-DOWN CAKE

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.

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 CAKE WITH APRICOT BUTTERCREAM

Steps:

• Apricot Cake.
• Preheat oven to 350°F.
• Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms.
• Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch.
• Meanwhile, sift together flour, salt, and baking powder.
• In a separate bowl, combine butter, sugar, eggs, and vanilla.
• Beat for a total of 3 minutes, scraping the sides of the bowl.
• Then add flour mixture to creamed mixture.
• Finally, add 3/4 cup cooled apricot nectar to mixture.
• Beat for two minutes.
• Pour batter into prepared pans.
• Bake in pre-heated oven for 30-35 minutes, or until cake tests done.
• Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
• Apricot Buttercream.
• In a mixing bowl, beat the butter until smooth and creamy.
• In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks.
• In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey.
• Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes.
• Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
• Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.

CINNAMON APRICOT CAKE

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.

APRICOT BUTTER CAKE

Steps:

• Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
• Cream butter and gradually add sugar until creamed well together.
• Add 3 unbeaten eggs, one at a time, and beat well after each.
• Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
• Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
• Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
• Bake at 375 degrees for 35 to 40 minutes.
• Cool and frost with your favorite cream cheese icing *optional*.

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.

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.

FRUITCAKE WITH APRICOT BUTTER ICING

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
• In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
• When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don't allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).