FRESH APRICOT CAKE
Provided by Melinda Strauss
Number Of Ingredients 10
- 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.
- Pour the batter into the prepared pan and spread it out with a spatula until even.
- Slice the apricots in half and remove the pits. Layer them, skin side down, on top of the batter.
- Stir together the sugar and cinnamon and pour over the apricots.
- Place the pan on a baking sheet (in case any batter spills over while it bakes) and bake for 35-40 minutes, until the top is browning and the cake tester comes out clean. Slice and enjoy warm or room temperature.
EASY APRICOT CAKE RECIPE
Apricot Cake is so easy to make from scratch! This simple but so flavorful cake is topped with fresh apricots and is perfect for summer entertaining.
Provided by Julia Foerster
Number Of Ingredients 11
- 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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 39 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 139 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
APRIKOSENKUCHEN: GERMAN APRICOT CAKE
- Gather the ingredients.
- Heat oven to 350 F. Coat pan with cooking spray and set aside.
- In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar.
- Beat in eggs, one at a time.
- Mix in lemon zest .
- In a separate small bowl, mix together the flour with the baking powder and salt.
- Beat into the egg mixture.
- Add the buttermilk and mix well.
- Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
- Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
- Serve with sweetened whipped cream, if desired.
Nutrition Facts : Calories 257 kcal, Carbohydrate 35 g, Cholesterol 73 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 230 mg, Sugar 18 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g
APRICOT UPSIDE-DOWN CAKE
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
Yield 9 servings.
Number Of Ingredients 8
- 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.
UPSIDE-DOWN APRICOT CAKE
- 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.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g
APRICOT BUTTER CAKE
- 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
FRESH APRICOT UPSIDE-DOWN CAKE
- Preheat oven to 375°F.
- Make topping:
- Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
- Make cake batter:
- Sift together flour, baking powder and soda, and salt into a small bowl.
- Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
- Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
- Gently spoon batter over apricots and spread evenly.
- Bake cake:
- If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
- Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.
FRESH APRICOT CAKE
Delight your taste buds with this delectable Fresh Apricot Cake. This pleasantly fruity Fresh Apricot Cake pairs perfectly with a mug of coffee.
Provided by My Food and Family
Yield Makes 8 servings.
Number Of Ingredients 9
- Preheat oven to 350°F. Mix flour, baking powder and salt in medium bowl; set aside. Beat butter and 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in extract. Add flour mixture; beat just until blended.
- Spread into greased 9-inch round cake pan. Top with apricot slices; sprinkle with 1 Tbsp. sugar.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
A great way to make a coffee cake in summer is with stone fruits such as apricots, peaches, plums, and nectarines. This moist apricot cake needs only 10 minutes to prep and 40 minutes to bake. And it uses ingredients you probably have on hand.
Provided by Veena Azmanov
Number Of Ingredients 11
- Preheat the oven at 325°F / 165°C / Gas mark 3.
- Grease and link a 9 x 9-inch square cake pan with parchment paper for easy removal. You can also use an 8-inch round cake pan. Pro tip - I am using a springform pan but you can also use a regular square pan with a parchment sleeve for easy removal.
- Wash and wipe dry the apricots. Cut about 6 to 8 apricots into small 1-inch cubes for the batter and slice the remaining into wedges for the top. Add two tablespoons of flour (from the recipe) to the chopped apricot for the batter. Combine well and set aside.Pro tip - I like to add the flour to the apricots just before adding them to the batter (read more in the tip below).
- In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy. Pro tip - The oil will create emulsification with the batter so it looks more whipped rather than fluffy.
- Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.Pro tip - Make sure each egg is well incorporated before you add the next one to prevent the batter from curdling.
- Next, add the flour mixture and yogurt in three batches. Followed by the chopped apricots coated in flour. Combine well but do not overmix once you add the apricots. Pro tip - The flour on the apricots will act as glue to hold on to the batter. This prevents the fruit from sinking to the bottom of the batter.
- Pour the batter into the prepared baking pan, spread with an offset spatula towards the edges. Then, arrange the sliced apricot wedges all over the top. Pro tip - I like to place them in rows with the wedges facing in opposite directions as shown in the video. But you can also arrange them in any other pattern.
- Bake for 35 to 45 minutes or until a skewer inserted in the center comes out clean. When baking, the fruit will soften considerably.
- When baked, brush with melted apricot jam. This is optional but does enhance the flavor of the fruit in the cake. Pro tip - If you don't have apricot jam on hand, you can also sprinkle 2 tbsp of brown sugar on the cake just before baking. It creates a nice shine over the fruit.
Nutrition Facts : Calories 188 kcal, Carbohydrate 28 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 162 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving
EASY APRICOT CAKE (UPSIDE-DOWN)
This easy apricot cake, upside-down style, is probably the best apricot cake you could make. Definitely, my favorite apricot recipes ever!
Provided by Adina
Number Of Ingredients 11
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Butter baking dish: Take a rectangular baking dish of about 21x32 cm/ 8x13 inch and smear it with the 100 g/ 3.5 oz/ 1/3 cup + 1 tablespoon butter all over, bottom and walls of the dish. You will have a thick layer of butter all over.
- Sprinkle 100 g/ 3.5 oz/ 1/2 cup sugar only on the bottom of the baking dish.
- Halve the apricots and remove the stone. If the apricots are very large, you could quarter them. Then, place the apricots on the sugared pan carefully, cut side up, taking care not to disturb the sugar too much; the sugar should not come on top of the fruit.
- Bake for 20 to 25 minutes or until the fruit starts to get soft and wrinkly.
- Beat egg whites: Shortly before the baking time for the apricots is up, separate the eggs. Beat the egg whites until stiff. Add 80 g/ 2.8 oz/ 1/3 cup + 1 tablespoon sugar and the lemon juice and continue beating until the egg whites are stiff and glossy. Set aside.
- Remove the cake from the oven. Leave to stand for 3 minutes.
- Make the batter: In the meantime, carefully fold the egg yolks into the egg white mixture. Use a hand whisk to do this, and don't overdo it. Next, add the mixed flour and baking powder over the egg mixture and fold in very carefully again; you should not overdo it either.
- Bake: Spread the mixture over the fruit, level nicely and bake for about 30 minutes. Don't open the oven during the first 20 minutes of the baking time. Check after 20 minutes and reduce the temperature to about 160 degrees Celsius/ 320 degrees Fahrenheit if you think the cake already has too much color.
- Rest: After the baking time is over, take the cake out of the oven. The cake is ready when a toothpick inserted in the batter layer comes out clean. Leave to stand for 5 to 10 minutes.
- Turn cake on a platter: Then, run a knife around the edges of the cake to release it correctly from the walls of the baking dish. Next, place a rectangular serving dish on the baking dish and reverse the cake onto the serving dish.
- Tip: At first glance, you might think that the cake is undercooked because the butter-sugar layer will look rather wet. But it is not undercooked or wet; it is just glossy because of the butter and the sugar.
- Cut the cake into squares and enjoy warm or cooled with some whipped cream on the side, if you wish.
Nutrition Facts : ServingSize 1 g, Calories 196 kcal, Carbohydrate 27 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 119 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 3 g
APRICOT COFFEE CAKE
- Preheat oven to 375 degrees F (190 C).
- Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
- Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
- Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 23.4 g, Cholesterol 23.2 mg, Fat 3.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 187.2 mg, Sugar 10.8 g
APRICOT UPSIDE-DOWN CAKE
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
Yield 8 servings
Number Of Ingredients 15
- 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.
- 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
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Top Asked Questions
How to bake apricot cake?Beat in eggs, one at a time. Mix in lemon zest . In a separate small bowl, mix together the flour with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well. Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down. Bake for 30 to 40 minutes or until golden brown.
What is the best and easiest apricot recipe you could make?This apricot cake, upside-down style, is probably the best and easiest apricot recipe you could make. Definitely my favorite one! No kidding, I love this apricot cake so much I could easily eat it every week for a while.
What can I use instead of apricots in a cake?If you have apricot jam on hand brush 1 tbsp over the apricots after you’ve taken the cake out of the oven for a more intense flavor. I like to dust my cake with powdered sugar before I serve it, especially if the apricots are not as sweet. Instead of apricots, you could also use fresh peaches! You can bake this cake in a regular 9-inch baking pan.
How do you cook apricots in a cast iron skillet?Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar. Sift together flour, baking powder and soda, and salt into a small bowl.