Banana Apricot Bundt Cake Recipes

Steps:

• Heat oven to 325F. Coat an 8-cup Bundt pan with non stick cooking spray. Take 3 tablespoons of the almond slivers and sprinkle in evenly in bottom of pan. Set aside.
• In a large bowl, combine flour, oats, baking powder, baking soda and salt. Add apricots and remaining almonds. Mix well.
• In a medium bowl, combine remaining ingredients and whisk well. Add to dry ingredients and stir just until combined. Do not over mix.
• Pour into pan over almonds. Bake 50-55 minutes, or until a skewer inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
• Serve with ice cream or dusted with powdered sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
• Combine flour, baking soda, baking powder, and salt in a bowl.
• Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.

Steps:

• 1. Preheat oven to 350°F.
• 2. Stir together flour, 2 cups powdered sugar, 1/2 cup cashews and baking powder in large bowl. Add oil, eggs, 1/2 cup buttermilk, 2 mashed bananas and ginger. Beat with an electric mixer on low to medium speed about 1 minute until well combined. Pour batter into the 10-inch bundt pan, sprayed with nonstick cooking spray.
• 3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
• 4. Meanwhile, bring apricot jam and water to a simmer, in small saucepan. Cook, stirring occasionally 4 to 5 minutes; remove from heat.
• 5. Remove cake from pan, inverting onto serving plate. Spoon or brush apricot mixture evenly over the top and sides of cake. Cool completely.
• 6. Stir remaining 1/2 cup powdered sugar with remaining 2 to 3 teaspoons buttermilk in small bowl until smooth; drizzle over cake. Sprinkle with remaining 1/4 cup cashews. Before serving, top cake with banana slices.

Steps:

• Mix cake mix, Jello, eggs, 3/4 cup nectar and oil with electric mixer.
• Pour into greased and floured bundt pan.
• Bake at 350 degrees for 25-30 minutes.
• Make a glaze by whisking powdered sugar with apricot nectar and pour over warm cake so it can seep into cake.

Steps:

• In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.