APRICOTS AND CREAM CHEESE CAKE
This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
- In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
- In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
- Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
- For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g
APRICOT CAKE
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 CREAM CAKE
Recipe taken from the Duncan Hines website. I was searching for a birthday cake to meet some dietary restrictions of the guests (no seeds, no citrus, no chocolate). Apricot preserves, generously spread between layers of cream cake, present a delightful alternative to berries. Garnish with coconut flakes to create a tropical contrast.
Provided by Loriell
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
- Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
- Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
Nutrition Facts : Calories 551, Fat 24.4, SaturatedFat 9.6, Cholesterol 96.6, Sodium 460.3, Carbohydrate 81.7, Fiber 0.7, Sugar 48.8, Protein 5
APRICOT-CREAM CHEESE POUND CAKE
Experience the sweet and tangy flavor of our Apricot-Cream Cheese Pound Cake. Topped with fresh apricots to complement the sweet cream cheese filling, Apricot-Cream Cheese Pound Cake is the perfect way to liven up dessert.
Provided by My Food and Family
Categories Dairy
Time 2h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
- Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g
APRICOT JAM CAKE
Apricot jam is a key ingredient in this recipe for people who like apricots and cake.
Provided by Irina
Categories Desserts Cakes Bundt Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
- Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
- Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 58.5 g, Cholesterol 81.9 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 10.8 g, Sodium 139.3 mg, Sugar 39.1 g
APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Breakfast
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
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