Apricot Snack Cake Recipes

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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

APRICOT SNACK CAKE



Apricot Snack Cake image

Originally this cake had a layer of gooey apricots between the cake and crumbs but I wasn't paying attention one day and added them to the cake. My daughter decided she liked better with the apricots in the batter. I am partial to the gooey layer. Either way is good with some whipped cream or ice cream. It is also good made with blueberies, peaches, or a combo of fresh fruits in place of the apricots.

Provided by JPsBarbie

Categories     Dessert

Time 1h5m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter
1 teaspoon baking powder
1 cup milk
2 eggs, separated
1 teaspoon vanilla
2 cups fresh apricots (chopped in medium sized pieces)

Steps:

  • Combine flour and sugar in a mixing bowl. Cut in butter to make crumbs. Set 3/4 cup of crumb mixture aside for topping.
  • Add milk, baking powder, vanilla, and EGG YOLKS to mixing bowl. Mix well. Beat EGG WHITES till soft peaks form. Fold into batter.
  • If adding apricots to batter do so now.
  • Pour batter into lighty sprayed 9 x 13 pan. Evenly sprinkle with apricots (if you didn't add them to the batter). Sprinkle with reserved crumbs. Bake at 350 for about 45 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 240.1, Fat 8.2, SaturatedFat 4.8, Cholesterol 50.1, Sodium 91.8, Carbohydrate 38.7, Fiber 0.9, Sugar 23.7, Protein 3.7

APRICOT CRUMBCAKE



Apricot Crumbcake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

1 stick unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 egg
3 egg yolks
1 1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
8 pitted and quartered apricots
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon cinnamon
1 stick unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
  • In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
  • Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
  • For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
  • Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.

APRICOT HONEY CAKE



Apricot Honey Cake image

Provided by Joan Nathan

Categories     Cake     Rum     Fruit     Dessert     Rosh Hashanah/Yom Kippur     Apricot     Almond     Fall     Kosher     Honey     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 1 Cake

Number Of Ingredients 14

1/2 cup dried apricots, roughly chopped
1/4 cup dark rum
2 large eggs
1 cup clover honey
1/3 cup vegetable oil
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1/3 cup sugar
1 teaspoon salt
1/3 cup apricot jam
1 3/4 cups white rye or unbleached all-purpose flour
1/4 cup cake or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 cup slivered almonds, or roughly chopped walnuts or cashews

Steps:

  • In a small bowl, soak the apricots in the rum for at least 30 minutes.
  • Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
  • In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
  • Sift the 2 flours and the baking soda into another bowl.
  • Strain the apricots, reserving the excess rum.
  • Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
  • Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

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 UPSIDE-DOWN CAKE



Apricot Upside-Down Cake image

My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 8

2 large eggs, separated
2 cans (15 ounces each) apricot halves
1/4 cup butter, cubed
1/2 cup packed brown sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar

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.

Nutrition Facts : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON APRICOT CAKE



Cinnamon Apricot Cake image

A tangy summertime cake for those fresh apricots.

Provided by Brittany N Eicher

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 11

½ cup white sugar
1 egg
3 tablespoons butter
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups pitted and diced fresh apricots
⅔ cup milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 41.4 g, Cholesterol 36.3 mg, Fat 5.7 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 316.1 mg, Sugar 22.2 g

APRICOT POUND CAKE



Apricot Pound Cake image

From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1-1/2 cups flour
3/4 tsp. baking powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
6 apricots, each cut into 8 wedges, divided
2 Tbsp. coarse sugar

Steps:

  • Heat oven to 350°F.
  • Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
  • Pour into prepared pan; top with remaining apricots.
  • Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

APRICOT AND ALMOND SNACK CAKE



Apricot and Almond Snack Cake image

This is a nice light coffee cake that has a wonderful almond flavor and the apricot preserves adds the right amount of sweet/tart. It's also a nice presentation with the ribbon of almonds and preserved in the middle. Enjoy.

Provided by Kim127

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced almonds
10 ounces apricot preserves

Steps:

  • Sift together flour, baking soda and salt.
  • Cream together butter and sugar until light and fluffy.
  • Add eggs one at a time and mix well.
  • Fold in sour cream and almond extract.
  • Fold in flour mixture until well blended.
  • Grease and flour 10-inch tube pan or bundt pan.
  • Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
  • Cover with remaining batter.
  • Sprinkle top with remaining almonds and apricot preserves.
  • Bake at 350°F for 1 hour (or until done).
  • Cool on rack. Turn out onto plate with topping side up.

APRICOT NECTAR POUND CAKE



Apricot Nectar Pound Cake image

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

Provided by Todd Cassie McWhorter

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Time 52m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
  • In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
  • To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g

APRICOT BUTTER CAKE



Apricot butter cake image

Just the thing when you have a hungry horde coming over

Provided by Mary Cadogan

Categories     Dessert

Time 1h45m

Yield Cuts into 10-12 slices

Number Of Ingredients 10

150ml milk
1 tsp vanilla extract
300g caster sugar
3 eggs
350g self-raising flour
200g butter , melted
350g ripe apricot
25g butter , melted
3 tbsp light muscovado sugar
3 rounded tbsp toasted flaked almonds

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.

Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium

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From crecipe.com


GERMAN APRICOT CAKE (APRIKOSENKUCHEN) RECIPE - THE SPRUCE EATS
2021-08-25 Add the buttermilk and mix well. The Spruce / Julia Hartbeck. Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down. The Spruce / Julia Hartbeck. Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
From thespruceeats.com


EASY APRICOT NECTAR CAKE WITH GLAZE - MY KITCHEN SERENITY
2021-12-10 How to Make Apricot Nectar Cake. (1) Preheat oven to 350F. Grease and flour bundt pan (or use something like Baker's Joy ). Place all the ingredients into a large mixing bowl and mix with your electric mixture on low speed for 1 minute. Scrape down sides of bowl and mix on medium speed for another 2 minutes.
From mykitchenserenity.com


LITTLE APRICOT CAKES RECIPE | BON APPéTIT
2013-05-04 Step 2. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla ...
From bonappetit.com


APRICOT BABY FOOD CAKE - RECIPE | COOKS.COM
3 eggs. 2 jars Gerber apricot baby food. 1 c. chopped pecans. 1 c. cooking oil. 2 c. self rising flour. 1/2 tsp. cinnamon. 1/2 tsp. ground cloves. Mix all ingredients together thoroughly with electric mixer. Bake in greased and floured tube for 1 hour at 350 degrees.
From cooks.com


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