Golden Apricot Cake Recipes

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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.

HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM (ARANYGALUSKA)



Hungarian Golden Pull-Apart Cake with Walnuts and Apricot Jam (Aranygaluska) image

Aranygaluska, also called golden dumpling cake, butter puffs, and monkey bread, has been extolled by Jewish immigrants from Hungary for years.

Provided by Joan Nathan

Categories     Dessert     Cake     Hungary     Walnut     Jam or Jelly     Bread

Yield 8-10 servings

Number Of Ingredients 14

1 tablespoon active dry yeast
1 cup (235 ml) warm milk
1/2 cup (100 grams) sugar, plus 2 tablespoons
4 large eggs
Zest of 1 orange
1 teaspoon vanilla
1 cup plus 4 tablespoons (2 1/2 sticks/282 grams) unsalted butter, at room temperature, divided
4 1/2 cups (600 grams) unbleached all-purpose flour (about)
1 teaspoon salt
1 1/2 cups (180 grams) ground walnuts
6 tablespoons (83 grams) brown sugar
3/4 teaspoon cinnamon
3 tablespoons cake or butter cookie crumbs
3/4 cup (150 grams) apricot or plum jam

Steps:

  • Dissolve the yeast in the warm milk in the bowl of a standing mixer equipped with a paddle attachment. Add 1/4 cup of the sugar, the eggs, orange zest, vanilla, and 1 stick of butter. Gradually add the flour and salt, beating until mixed. Cover the bowl and leave for an hour, or until the dough has about doubled in size.
  • Preheat the oven to 350°F and butter a 10-inch round pan with some of the second stick of butter.
  • Melt what is left of the second stick of butter plus the remaining half stick and put it in a small bowl. In a separate bowl, mix the walnuts, brown sugar, remaining white sugar, cinnamon, and the cake or cookie crumbs.
  • Roll the dough into a 1/2-inch-thick circle. Using a 1-inch cookie or biscuit cutter, cut circles of dough. Dip the circles first in the butter, then in the nut mixture and set in the pan, almost touching each other. After a layer is completed, spoon on dollops of jam. Make a second layer, filling in the holes with dough, then jam, continuing and rerolling until the dough is used up, ending with the walnut topping but not the jam. Bake in the oven for 35 to 40 minutes, or until golden brown and set. Leave in the pan for a few minutes, then turn onto a plate and serve warm. You can either cut the cake or pull the sections apart. Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream.

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

UPSIDE-DOWN APRICOT CAKE



Upside-Down Apricot Cake image

A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!

Provided by Amber Marie

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

cooking spray
⅔ cup packed brown sugar
½ cup unsalted butter, melted
3 cups fresh apricots, pitted and sliced
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup unsalted butter, softened
2 eggs
½ cup sour cream
½ cup water
1 teaspoon vanilla extract

Steps:

  • 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 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

GOLDEN APRICOT CAKE



Golden Apricot Cake image

Number Of Ingredients 13

CAKE
1 package (1-lb 2.25-oz) pudding-included yellow cake mix
1 cup apricot nectar
1/3 cup oil
1/4 cup honey
3 eggs
FROSTING AND FILLING
1 (10-ounce) jar apricot preserves
1 (3-ounce) package cream cheese, softened
1/4 cup margarine or butter, softened
2 1/2 cups powdered sugar
1/3 cup chopped pecan or walnuts
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

  • Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pans. Cool completely.Reserve 2/3 cup of the preserves. In small saucepan, heat remaining preserves until melted, stirring occasionally set aside.In small bowl, beat cream cheese and margarine until smooth. Add powdered sugar beat at low speed until well blended. Add enough warm preserves to cream cheese mixture for desired spreading consistency. Stir in pecans.To assemble cake, place 1 layer, top side down, on serving plate spread with reserved 2/3 cup preserves. Top with second layer, top side up. Frost sides and top of cake with frosting mixture. Refrigerate until frosting is firm store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 5 tablespoons flour to dry cake mix. Decrease apricot nectar to 1/2 cup and honey to 1 tablespoon. Add 1/2 cup water. Bake at 375°F. for 30 to 40 minutes.Nutrition Per Serving: Calories 540 Protein 4g Carbohydrate 85g Fat 20g Sodium 380mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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 SNACK CAKE



Apricot Snack Cake image

This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It's an ideal recipe for using overripe fruits, if you've bought too many and can't eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.

Provided by Kay Chun

Categories     snack, cakes, dessert

Time 45m

Yield One 9-by-5-inch loaf

Number Of Ingredients 13

6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes, plus more for greasing pan
1/2 cup/55 grams sliced almonds
1/2 cup/105 grams granulated sugar
1/2 packed cup/70 grams light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt (such as Diamond Crystal)
2 large eggs
2 teaspoons pure vanilla extract
1 cup/142 grams all-purpose flour
3/4 cup/72 grams fine almond flour
8 ounces ripe apricots, halved, pitted, then each half quartered
Honey, whipped cream or ice cream, for serving (optional)

Steps:

  • Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
  • On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
  • Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
  • Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
  • Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
  • Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.

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.)

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APRICOT ALMOND CAKE RECIPE | REAL SIMPLE
Directions. Step 1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don’t have a springform pan, spray a 9-inch cake pan with cooking spray and line the …
From realsimple.com


GOLDEN APRICOT GINGER CAKE | RECIPES WIKI | FANDOM

From recipes.fandom.com


RECIPES > CAKE > HOW TO MAKE GOLDEN APRICOT GINGER CAKE (LOW …
Stir together flour, baking powder and baking soda. Add apricot mixture to flour mixture, stirring just blended. Pour into prepared baking dish. Push filled apricots at random onto cake batter. …
From mobirecipe.com


BEST APRICOT MARMALADE CAKE RECIPES | FOOD NETWORK CANADA
2012-07-30 Butter a 10-inch springform pan and sprinkle bottom and sides with Demerara sugar. Arrange apricot halves close together in bottom of pan, flat side down. Step 5. Beat butter and …
From foodnetwork.ca


FOOD WEDNESDAY: MAKE THIS APRICOT NECTAR CAKE, A DELIGHTFUL …
2019-04-03 Spoon into the prepared cake pan, smoothing the top. Bake for about 1 hour or until a cake tester comes out clean when inserted into the center of the cake. Just before the cake …
From thegoldendish.com


GOLDEN APRICOT GINGER CAKE (LOW FAT) RECIPE
Recipe Serves: 12. Ingredients for Golden Apricot Ginger Cake (Low Fat) Recipe. 3/4 ts Butter 8 Whole apricots; pitted,split 4 oz Light cream cheese 2 ts Minced crystallized ginger 1 c …
From free-recipes.co.uk


AUSTRIAN APRICOT SHEET CAKE » LITTLE VIENNA
2021-08-06 Transfer batter to a 9×13-inch baking pan (or a large baking sheet). Mix all ingredients into a batter and pour it into a greased 9×13 inch pan or a large baking sheet. …
From lilvienna.com


APRICOT FLAPJACK RECIPE - TRADITIONAL HOME BAKING
2020-05-26 Make sure there are no bits of flour or oats left unmixed. Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks …
From traditionalhomebaking.com


EASY APRICOT CAKE | RECIPE POCKET
2019-01-27 Preheat oven to 180°C (350°F) Lightly grease and line a 18 x 28 cm (7 x 11 inch) shallow baking tray with baking paper, having the paper overhanging on the two longest …
From recipepocket.com


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