Apricot Caramel Brunch Cake Recipes

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UPSIDE-DOWN APRICOT CARAMEL CRUNCH CAKE



Upside-Down Apricot Caramel Crunch Cake image

From BHG, made for a co-worker's birthday and enjoyed by all with rave reviews! I made two and the first one, I forgot the oats (oops!) but it was still good :) I couldn't get my hands on apricot nectar so used peach. Served with vanilla ice cream (caramel would also be good) and caramel sauce over the cake *and* ice cream.

Provided by flower7

Categories     Dessert

Time 1h

Yield 15-16 serving(s)

Number Of Ingredients 9

1 (15 -17 ounce) can unpeeled apricot halves in juice, undrained
1 (5 1/2 ounce) can apricot nectar or 1 (5 1/2 ounce) can peach nectar
1/2 cup brown sugar, packed
3/4-1 cup sliced almonds, toasted
1 (18 1/4 ounce) package spice cake mix (I used Betty Crocker)
3 eggs (or as boxed mix directs)
1/3 cup vegetable oil (or as boxed mix directs)
1/2 cup quick-cooking rolled oats
3/4 cup caramel ice cream topping

Steps:

  • Preheat oven to 350°F.
  • Line a 13x9 inch baking pan with foil and grease foil. Set aside.
  • Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). Set liquid aside.
  • Cut apricot halves into 1/2-inch-thick slices; set aside.
  • Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle almonds over brown sugar. Arrange apricot slices on top of almonds; set aside.
  • Prepare cake mix according to package directions, using the eggs and oil as instructed on the box, except add 1/2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.
  • Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.
  • Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.
  • Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.

APRICOT CARAMEL BRUNCH CAKE



Apricot Caramel Brunch Cake image

Enjoy this delicate, moist white brunch cake baked and topped with apricot, caramel, coconut and pecans and broiled to golden brown for a special breakfast, brunch or coffee treat.

Provided by Allrecipes Member

Time 1h15m

Yield 15

Number Of Ingredients 9

1 serving Crisco® Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury® Reduced Sugar Classic White Cake
⅓ cup Crisco® Pure Canola Oil or Crisco® Puritan Canola Oil with Omega-3 DHA
¼ cup water
3 large eggs large eggs
1 (10.25 ounce) jar Smucker's® Apricot Low Sugar Preserves
⅓ cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
1 cup shredded coconut
½ cup chopped pecans

Steps:

  • Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan lightly with no-stick cooking spray.
  • Stir cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.
  • Bake 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Turn oven to broil setting and place oven rack about 6 inches from top heating unit.
  • Combine preserves, topping, coconut and pecans in a medium bowl. Spread evenly on top of warm cake. Place cake under broiler. Broil 6 to 8 minutes or until topping just begins to bubble. Cool.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 39.3 g, Cholesterol 37.2 mg, Fat 12.8 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 274 mg, Sugar 7.7 g

APRICOT CARAMEL BRUNCH CAKE



Apricot Caramel Brunch Cake image

Enjoy this delicate, moist white brunch cake baked and topped with apricot, caramel, coconut and pecans and broiled to golden brown for a special breakfast, brunch or coffee treat.

Provided by Allrecipes Member

Time 1h15m

Yield 15

Number Of Ingredients 9

1 serving Crisco® Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury® Reduced Sugar Classic White Cake
⅓ cup Crisco® Pure Canola Oil or Crisco® Puritan Canola Oil with Omega-3 DHA
¼ cup water
3 large eggs large eggs
1 (10.25 ounce) jar Smucker's® Apricot Low Sugar Preserves
⅓ cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
1 cup shredded coconut
½ cup chopped pecans

Steps:

  • Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan lightly with no-stick cooking spray.
  • Stir cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.
  • Bake 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Turn oven to broil setting and place oven rack about 6 inches from top heating unit.
  • Combine preserves, topping, coconut and pecans in a medium bowl. Spread evenly on top of warm cake. Place cake under broiler. Broil 6 to 8 minutes or until topping just begins to bubble. Cool.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 39.3 g, Cholesterol 37.2 mg, Fat 12.8 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 274 mg, Sugar 7.7 g

APRICOT BREAKFAST CAKE



Apricot Breakfast Cake image

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

6 ounces dried apricots, cut into small pieces
1 tea bag (I tried with both green tea and earl grey--both were excellent)
1 teaspoon ground coriander
4 ounces butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup instant powdered milk
1 lemon, zest of, grated
1 1/2 cups all-purpose flour
2 eggs
1/3 cup golden raisin

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

APRICOT CRANBERRY CAKE



Apricot Cranberry Cake image

This cranberry and apricot cake is a yummy treat for breakfast or brunch. Its aroma while baking calls everyone to the kitchen. -Helen Borkoski, Silver Spring, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

3 cups biscuit/baking mix
3/4 cup sugar
2 large eggs, room temperature, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1-1/2 teaspoons almond extract
2 cups chopped fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract

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.

Nutrition Facts :

APRICOT CARAMEL SAUCE



Apricot Caramel Sauce image

Categories     Sauce     Dessert     Quick & Easy     Low Sodium     Apricot     Winter     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 4

1 cup sugar
4 cups water
1 cup firmly packed dried apricots (about 6 ounces)
2 teaspoons vanilla

Steps:

  • In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
  • Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.

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