Apricot Pumpkin Cake Recipes

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APRICOT LAYER CAKE



Apricot Layer Cake image

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT-FILLED PUMPKIN CAKE WITH BROWNED BUTTER FROSTING



Apricot-Filled Pumpkin Cake with Browned Butter Frosting image

Take spiced pumpkin Bundt cake to a whole new level with a tunnel of sweet apricot filling running through each piece. Sprinkle with chopped dried apricots for a fantastic finish.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 16

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
3 tablespoons firm butter or margarine
1/2 cup finely chopped dried apricots (about 14)
3 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
5 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup butter (do not use margarine)
2 cups powdered sugar
3 to 4 tablespoons milk
1/4 cup finely chopped dried apricots (about 7)

Steps:

  • Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
  • In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.
  • In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.
  • In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture on low speed until blended.
  • Spread 3 cups of the batter in pan. With back of spoon, make 1/2-inch-deep tunnel in middle of batter. Spoon filling into tunnel, making sure filling does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
  • Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown; cool slightly. Stir in powdered sugar. Stir in 3 tablespoons of the milk until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Spoon frosting over cake, letting some run down sides of cake. Garnish with 1/4 cup chopped apricots.

Nutrition Facts : Calories 470, Carbohydrate 69 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 49 g, TransFat 1 g

APRICOT PUMPKIN CAKE



Apricot Pumpkin Cake image

Apricots mixed with pumpkin quick bread mix makes a simply delicious moist cake.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1 cup chopped dried apricots
1 package (14 ounces) pumpkin quick bread/muffin mix
1 cup water
2 large eggs
3 tablespoons canola oil
1 can (15 ounces) apricot halves, drained
1 can (16 ounces) cream cheese frosting
1/2 cup chopped pecans

Steps:

  • Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender., In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11x7-in. baking dish. , Bake at 375° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.

Nutrition Facts : Calories 568 calories, Fat 21g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 381mg sodium, Carbohydrate 90g carbohydrate (67g sugars, Fiber 3g fiber), Protein 5g protein.

GOLDEN PUMPKIN AND APRICOT LAYER CAKE



Golden Pumpkin and Apricot Layer Cake image

Categories     Fruit     Dessert     Bake     Cream Cheese     Apricot     Pumpkin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 22

Cake
2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Apricot Puree
3/4 cup canned solid pack pumpkin
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Frosting
1 1/4 pounds cream cheese, room temperature
2 1/2 cups powdered sugar
1/2 cup Apricot Puree
1/3 cup canned solid pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Dried apricot cutouts (optional)

Steps:

  • For Cake:
  • Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).
  • For Frosting:
  • Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

APRICOT CAKE



Apricot Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/4 pound unsalted butter, at room temperature
3/4 cup flour
3/4 teaspoon baking powder
Pinch of salt
1 cup light-brown sugar
3 large eggs
1 teaspoon vanilla extract
4 large or 6 medium ripe apricots, pitted and cut in eighths, or other fruit like plums, peaches, nectarines or berries, or a mixture
2 tablespoons granulated sugar
Creme fraiche, whipped cream or vanilla frozen yogurt

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

PUMPKIN SNACK CAKE WITH APRICOT CREAM



Pumpkin Snack Cake With Apricot Cream image

I found this recipe In Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free pumpkin butter and apricot preserves.

Provided by internetnut

Categories     Dessert

Time 30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

12 ounces dickinson's pumpkin butter (1 jar)
3/4 cup pillsbury best all-purpose flour
3 eggs
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces dickinson's apricot preserves
8 ounces cream cheese, softened
whipped topping (optional)
mint leaf (optional)

Steps:

  • Preheat oven to 350.
  • Grease an 8" springform pan or 8"x8"-inch square pan.
  • In a large bowl, beat eggs at high speed for 5 minutes. Add pumpkin butter and sugar. Fold in dry ingredients.
  • Pour into prepared pan and bake for 15 minutes. Cool.
  • Beat cream cheese and preserves until well blended. Spread cream cheese mixture over cake. Garnish with optional whipped topping and mint leaves.

Nutrition Facts : Calories 363, Fat 12, SaturatedFat 6.8, Cholesterol 110.5, Sodium 325.1, Carbohydrate 61.1, Fiber 0.5, Sugar 34.8, Protein 6.1

APRICOT UPSIDE-DOWN CAKE



Apricot Upside-Down Cake image

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

4 tablespoons/55 grams unsalted butter, melted, plus more for greasing
Flour, for dusting
1/2 cup/110 grams light or dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 medium apricots, rinsed and dried (about 1 pound)
1 cup/130 grams all-purpose flour
1/2 cup/55 grams almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter, at room temperature
2/3 cup/135 grams granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk

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 PUMPKIN CAKE



Apricot Pumpkin Cake image

Apricots mixed with pumpkin quick bread mix makes a simply delicious moist cake.

Provided by Allrecipes Member

Time 30m

Yield 9

Number Of Ingredients 8

1 cup chopped dried apricots
1 (14 ounce) package pumpkin quick bread/muffin mix
1 cup water
2 large eggs eggs
3 tablespoons vegetable oil
1 (15 ounce) can apricot halves, drained
1 (16 ounce) container cream cheese frosting
½ cup chopped pecans

Steps:

  • Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.
  • In a large mixing bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.
  • Bake at 375 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.

Nutrition Facts : Calories 575.3 calories, Carbohydrate 86.1 g, Cholesterol 41.3 mg, Fat 24.1 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 395.3 mg, Sugar 53.7 g

APRICOT CRUMBLE CAKE



Apricot Crumble Cake image

Yummy moist cake, with apricots and crumble!

Provided by Darcy Jackson

Categories     Desserts     Cakes

Time 1h

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 ½ cups self-rising flour
1 ¼ cups milk
1 teaspoon white vinegar
1 teaspoon vanilla extract
6 apricots fresh apricots, pitted and halved, or more to taste
1 cup all-purpose flour
¾ cup superfine (castor) sugar
½ cup salted butter, softened, cut into cubes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
  • Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
  • Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 55.5 g, Cholesterol 73.7 mg, Fat 17.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 408.9 mg, Sugar 28 g

WALNUT-APRICOT POUND CAKE



Walnut-Apricot Pound Cake image

Check out this pound cake packed with walnut and apricot - a delicious treat made using Gold Medal® flour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 24

Number Of Ingredients 15

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 1/4 cups butter, softened
1 teaspoon vanilla
5 eggs
1/2 cup milk
1/2 cup apricot nectar
1 1/2 cups chopped dried apricots (about 9 oz)
1 cup chopped walnuts
1 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
4 to 6 teaspoons apricot nectar

Steps:

  • Heat oven to 325°F. Spray 10-inch angel food (tube) cake pan with baking spray with flour. Wrap foil around bottom of pan to prevent leaking.
  • In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in flour mixture alternately with milk and 1/2 cup apricot nectar.
  • Set aside 2 tablespoons of the apricots for topping along with 1/4 cup of the walnuts. Stir remaining apricots and walnuts into batter. Spread in pan.
  • Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
  • In small bowl, mix powdered sugar, 2 tablespoons butter and 1/2 teaspoon vanilla. Using whisk, mix in 4 to 6 teaspoons apricot nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup. Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side. Sprinkle reserved apricots and walnuts on top of cake.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 27 g, TransFat 0 g

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From foodnetwork.ca


APRICOT-GINGER GLAZED PUMPKIN SNACK CAKE RECIPE - EATINGWELL
Preheat oven to 325 degrees F. Coat a 13x9x2-inch baking pan with cooking spray; set aside. In a large bowl combine cake mix, pumpkin, water, egg product, canola oil, cinnamon and nutmeg.
From eatingwell.com


FRESH APRICOT CAKE • MELINDA STRAUSS
2017-07-05 Preheat the oven to 375 degrees F. and line a square pan with parchment paper. In a large mixing bowl, whisk together the sugar and oil until combined. Add the eggs and almond extract and mix again. Separately, combine the flour, baking powder and salt. Slowly add the flour mixture to the batter and mix until thick and smooth.
From melindastrauss.com


TRADITIONAL NEWFOUNDLAND APRICOT CAKE - BONITA'S KITCHEN
2017-12-03 Method : - Cream together butter and sugar. - Add eggs one at a time mix well until light and fluffy. - Mix in vanilla. - In another bowl sift or mix together flour and baking powder. - Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
From bonitaskitchen.com


APRICOT RAISIN CAKE RECIPE - CHATELAINE
Instructions. Cream butter, sugar and cream cheese until light and smooth. Beat in eggs one at a time. Add vanilla, flour and baking powder. Take enough flour to flour fruit. Fold in fruit last ...
From chatelaine.com


APRICOT CAKE RECIPE - NEWFOUNDLAND.WS
2020-03-04 Cream together. 1 1/4 cup sugar. 1 cup butter. 1 250g cream cheese. add 1 tsp vanilla. beat in 4 eggs 1 at a time. stir in 2 1/4 cups flour. 1 1/2 tsp baking powder. Bake in tube pan for 1 1/2 hours @ 325 degrees.
From newfoundland.ws


PUMPKIN AND APRICOT CAKE - RECIPES - ABC RADIO
2007-07-23 Slowly add in the apricot mixture stirring to combine. Pour the mixture into a lined 22cm spring form, sprinkle the top with pepitas and bake for …
From abc.net.au


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