Apricot Tea Cakes Recipes

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APRICOT TEA CAKE



Apricot Tea Cake image

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 tsp baking powder
Pinch salt
6 oz unsalted butter at room temperature
1 cup sugar plus 1 TB
3 eggs at room temperature
2 tsp vanilla extract
1 lb apricots, pitted and chopped
Juice and zest of half a lemon
Demerara or Turbinado sugar for sprinkling

Steps:

  • Whisk together the flour, baking powder and salt in a small bowl. Set aside.
  • In the bowl of a standing mixer, cream the butter and 1 cup of the sugar until light and fluffy, about three to five minutes.
  • Add the eggs one at a time and the vanilla extract and mix until combined.
  • Gradually add the flour and mix just until combined. (It will be a wet dough.)
  • Wrap dough in plastic and chill until firm, about one hour. (Dough can be made in advance and refrigerated until needed.)
  • Preheat oven to 375 and grease a tart pan.
  • Toss apricots with lemon zest, juice and remaining tablespoon of sugar.
  • Divide dough in half. Press one half into bottom of tart pan.
  • Top dough with chopped fruit.
  • With your fingers, tear off a chunk of the remaining dough and flatten it into a thin layer. Place on top of the fruit.
  • Repeat with the remaining dough, cobbling together the pieces until the fruit is mostly covered, but some gaps remain. (Dough will join together in the cooking and create a scalloped top.)
  • Sprinkle generously with raw sugar.
  • Bake until top crust is puffed and golden brown, about 35 to 40 minutes.
  • Cool on a wire rack before serving.

APRICOT TEA RINGS



Apricot Tea Rings image

This coffee cake is a favorite of mine. It's attractive, delicious and cuts like a dream. Sometimes I use convenient canned pie filling when I want a different flavor and I'm pressed for time. -Dot Christiansen Bettendorf, Iowa

Provided by Taste of Home

Time 1h10m

Yield 2 rings (12 slices each).

Number Of Ingredients 18

4-1/4 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup 2% milk
1/4 cup water
1/4 cup butter, cubed
2 large eggs
FILLING:
12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup chopped pecans
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight., In a large saucepan, combine apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Spread half of filling over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat for second ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour., Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm tea rings.

Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

LITTLE APRICOT CAKES



Little Apricot Cakes image

Provided by Mary Frances Heck

Categories     Cake     Dessert     Bake     Kid-Friendly     Apricot     Summer     Edible Gift     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cakes

Number Of Ingredients 14

Nonstick vegetable oil spray
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup whole milk
2 apricots, halved, pitted, cut into 1/4" wedges
2 tablespoons raw sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. 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 and beat until combined.
  • With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
  • Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
  • DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.

APRICOT TEA CAKE



Apricot Tea Cake image

Spoil mom this year by baking her this light and luscious Apricot Tea Cake. It's a perfect way to end a special meal or to serve her for breakfast in bed, along with her favorite morning brew.

Provided by The Irish Twin's Momma

Categories     Cake, Cupcakes and Cookies

Time 1h

Number Of Ingredients 14

1/2 Cup Milk
3/4 Cup Granulated Sugar
1 Stick Softened butter
2 Eggs
2 Earl Gray tea bags
1 Cup Self Rising Flour
1/4 tsp. Ground Cardamom
1/4 tsp. Fresh ground nutmeg
1/2 tsp. Salt
1/4 tsp. Ground clove
1/4 tsp. Ground cinnamon
8 Dried Apricot Halves - Coarsely chopped
1 Cup Powdered sugar
1⁄4 Cup Sliced Almonds (optional garnish)

Steps:

  • Preheat the oven to 350F.
  • Grease and flour an 8 inch round cake pan.
  • Warm the milk and allow the tea to steep for a few minutes - add chopped apricots to the tea-infused milk to soak.
  • Beat the butter and sugar together until light and fluffy in color and texture.
  • Add eggs one at a time, beating after each addition.
  • Now add the remaining dry ingredients and 3 tbsp of the tea-infused milk being careful to reserve the chopped apricots for later. Stir to combine.
  • Spoon the mixture into the prepared cake pan.
  • Sprinkle batter with chopped, soaked apricots and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  • To make the glaze, stir together powdered sugar and the remaining tea-infused milk. Add additional milk if necessary to get the proper glaze consistency.
  • Allow cake to cool until just warm before drizzling the cake with the glaze.
  • If desired, sprinkle with sliced almonds and serve immediately with your favorite tea.

Nutrition Facts : Calories 338 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 6, Sodium 449 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

APRICOT TEA CAKES



Apricot Tea Cakes image

These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12

Number Of Ingredients 12

Unsalted butter, for cake rings
All-purpose flour, for cake rings
1 3/4 cups yellow cornmeal
1 cup milk
1 cup sugar
1/4 teaspoon salt
Grated zest and juice of 1 orange
24 apricot halves in syrup (two 8 1/2-ounce cans)
4 large eggs, separated
3 tablespoons olive oil
12 whole unblanched almonds
1/2 cup honey

Steps:

  • Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3-by-1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl; set aside.
  • In a small saucepan, combine milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring.
  • Slowly pour the hot milk mixture over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a warm place 30 minutes. Add the orange juice.
  • Place the apricot halves on paper towels, and let drain. One at a time, add the egg yolks to the cornmeal mixture, stirring after each addition. Stir in the olive oil.
  • In a medium bowl, beat egg whites until stiff and shiny. Fold into cornmeal mixture.
  • Center one apricot half, cut-side up, in each cake ring. Pour 1/2 cup batter into each ring. Bake 5 minutes, and remove from oven. Reduce heat to 325 degrees. Place another apricot half, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake until tops are golden brown, about 25 minutes.
  • Transfer baking sheet to a wire rack; let cool 5 minutes. Remove rings, and cool completely. Drizzle cakes with honey; serve.

APRICOT TEA BREAD



Apricot Tea Bread image

I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup chopped dried apricots
1 cup chopped pecans
TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT SANDWICH TEA CAKES



Apricot Sandwich Tea Cakes image

I'm posting this in response to a request. This is from "The All-American Cookie Book" by Nancy Baggett.

Provided by Miss Erin C.

Categories     Dessert

Time 2h

Yield 40 sandwich cookies

Number Of Ingredients 13

3 cups flour
1/2 teaspoon baking soda
1 cup cold unsalted butter
2 tablespoons cold unsalted butter
2 large egg yolks
2 tablespoons apricot schnapps or 2 tablespoons orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
2/3 cup sugar
1 teaspoon finely grated lemon, zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon salt
1 cup apricot preserves (processed until smooth in a blender or food processor) or 1 cup apricot jam (processed until smooth in a blender or food processor)

Steps:

  • Combine the flour and baking soda in a food processor.
  • Sprinkle the butter chunks inches.
  • Pulse until the consistency of fine crumbs.
  • Turn out the mixture into a large bowl.
  • In a medium bowl, beat the egg yolks with the brandy (orange juice or schnapps) vanilla, almond extract, lemon and orange zests and salt until well blended Stir then knead the egg yolk mixture into the flour mixture until evenly incorporated.
  • If the dough seems dry, add up to 2 tbs of water a little at a time until evenly incorporated.
  • Divide the dough in half.
  • Place each portion between large sheets of wax paper.
  • Roll out each portion 1/8" thick, check the underside of the dough and smooth out any wrinkles that form.
  • Stack the rolled portions (paper still attached) on a baking sheet.
  • Freeze for 15 minutes or until chilled and slightly firm.
  • Preheat the oven to 350°F.
  • Grease several cookie sheets or coat with nonstick spray.
  • Working with 1 portion at a time and leaving the remaining dough in the freezer, gently peel away then pat one sheet of wax paper back into place.
  • Flip the dough over and peel off the other sheet, throw this away.
  • Using a 2-1/4" cookie cutter, cut out the cookies.
  • Using a mini cutter, cut out the center piece of half of the cookies.
  • Using a spatula, transfer the cookies to a baking sheet and freeze until firm again.
  • Reroll the scraps, using up the dough until it's gone.
  • Bake the cookies, 1 sheet at a time, in the upper rack of the oven for 8-12 minutes or until just slightly colored on the tops and started to darken at the edges.
  • The cookies with the cutouts will cook faster than the ones without, so watch so those don't start to burn.
  • Transfer the cookie sheet to a wire rack and et the cookies firm up for 1-2 minutes, then transfer the cookies to the wire racks, let stand until cooled Once cooled, spread about 1 tsp of the preserves or jam on the underside of each cookie bottom.
  • Center the tops over the bottoms.
  • Very lightly press them together until the jam shows through the cutout.
  • Store in an airtight container for up to 1 week.
  • Freeze for up to 2 months, but do not fill until just before serving if you plan to freeze them.

Nutrition Facts : Calories 115.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 24.2, Sodium 34.8, Carbohydrate 15.7, Fiber 0.3, Sugar 6.3, Protein 1.2

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 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

TOASTED TEACAKES WITH APRICOT COMPOTE



Toasted teacakes with apricot compote image

Thick, creamy mascarpone and jam on hot teacakes are perfect for afternoon tea

Provided by Xanthe Clay

Categories     Afternoon tea, Brunch, Buffet, Snack, Treat

Time 5m

Number Of Ingredients 3

4 teacakes
250g tub mascarpone
apricot compote

Steps:

  • Toast the teacakes. Split in half and serve warm from the toaster, spread with mascarpone and topped with spoonfuls of apricot compote.

Nutrition Facts : Calories 484 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Protein 7 grams protein, Sodium 0.58 milligram of sodium

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2017-07-12 Preheat oven to 350°. Spray a 13-x-9-inch baking pan with nonstick baking spray with flour. Set aside. In a medium bowl, combine flour and baking powder, whisking well. Set aside. In a mixing bowl, combine butter and both sugars. Beat at high speed with an electric mixer until mixture is creamy, approximately 5 minutes.
From teatimemagazine.com


APRICOT TEA CAKES RECIPE | EAT YOUR BOOKS
Save this Apricot tea cakes recipe and more from Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Pâtisserie and Bistro to your own online collection ...
From eatyourbooks.com


NIGEL SLATER’S RECIPES FOR APRICOT CAKE, AND SUMMER FRUIT FROZEN ...
16 hours ago Halve and stone the apricots. Warm the butter in a shallow, nonstick pan, then add the fruit and leave to cook for 7-10 minutes over a low to …
From theguardian.com


APRICOT TEA BREAD RECIPE - FARMERSGIRL KITCHEN
2019-03-17 Add the flour, orange or lemon zest and beaten egg to the fruit and tea mixture and stir with a spoon till mixed through. Bake for 1 1/4 to 1 1/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
From farmersgirlkitchen.co.uk


BRANDIED APRICOT TEACAKES - HEALTHYFLOUR.COM
Brandied Apricot Teacakes. Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe. Course Cakes & Cookies; Brandied Apricot Teacakes. Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe. Course Cakes & Cookies; Ingredients. 6 ounces dried apricots, finely chopped (I use unsulfured) 1/2 cup organic currants; 1/2 cup boiling filtered water; 1/2 cup organic butter, …
From healthyflour.com


APRICOT LAVENDER BROWN BUTTER TEA CAKES | TASTY KITCHEN: A HAPPY …
In a medium saucepan set over medium high heat, melt the butter until it turns to a rich hazelnut brown color. Remove from the heat, add the lavender and let it cool for 5 minutes. Strain and reserve. Mix together the powdered sugar, flour, ground almonds and salt in the bowl of a stand mixer fitted with the paddle attachment.
From tastykitchen.com


APRICOT CINNAMON CAKE RECIPE - THE GOURMET LARDER
2021-07-11 Simple to make and delicious served with a cup of tea or coffee. Print Pin. INGREDIENTS LIST . 100 ml neutral-tasting oil (coconut, vegetable or sunflower oil) 120 g caster or granulated white sugar; 2 medium/US large eggs; 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste; 140 g greek yoghurt; 3 tbsp milk; 200 g plain or all-purpose flour (BL55) 1 pinch fine sea …
From thegourmetlarder.com


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