Best 20 Apricot Cake Recipes

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Apricot cake is a moist and flavorful cake that is perfect for any occasion. Made with fresh or dried apricots, this cake is bursting with fruity flavor. It is often served with a dollop of whipped cream or a scoop of vanilla ice cream.

This article provides two delicious recipes for apricot cake. The first recipe is for a classic apricot cake made with fresh apricots. The second recipe is for an upside-down apricot cake made with dried apricots. Both recipes are easy to follow and result in a delicious and moist cake that is sure to please everyone.

The classic apricot cake is made with a simple batter of flour, sugar, butter, and eggs. The apricots are added to the batter and then the cake is baked until golden brown. The upside-down apricot cake is made with a similar batter, but the apricots are placed on the bottom of the cake pan before the batter is added. The cake is then baked until golden brown and then inverted onto a serving plate.

Both of these apricot cake recipes are delicious and easy to make. They are perfect for any occasion, from a casual get-together to a special celebration.

Here are our top 20 tried and tested recipes!

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.

APRICOT BRANDY POUND CAKE III



Apricot Brandy Pound Cake III image

From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!

Provided by VTGIRL22

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 15

Number Of Ingredients 13

3 cups sifted all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ teaspoon rum flavored extract
1 teaspoon orange extract
¼ teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  • Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g

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

ALMOND APRICOT COFFEE CAKE



Almond Apricot Coffee Cake image

The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT COFFEE CAKE



Apricot Coffee Cake image

A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar.

Provided by GODGIFU

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
¼ cup dry milk powder
⅔ cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
¼ teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

Steps:

  • 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

MOM'S APRICOT NECTAR CAKE



Mom's Apricot Nectar Cake image

My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic.

Provided by crimsontide

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
4 eggs
½ cup vegetable oil
1 cup apricot nectar
2 cups confectioners' sugar
½ cup lemon juice, or as needed
1 teaspoon lemon zest, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch cake pan.
  • Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
  • Pour batter into the prepared cake pan.
  • Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
  • Cool cake completely.
  • Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
  • Spread frosting on cooled cake and sprinkle with lemon zest to serve.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 56.4 g, Cholesterol 73.1 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 332.6 mg, Sugar 42.5 g

APRICOT NECTAR CAKE I



Apricot Nectar Cake I image

This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.

Provided by allday

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
½ cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
  • Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
  • Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
  • In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 43.2 g, Cholesterol 62.6 mg, Fat 13.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 284.9 mg, Sugar 31.8 g

APRICOT COFFEE CAKE



Apricot Coffee Cake image

Provided by Rick Rodgers

Categories     Cake     Fruit     Breakfast     Dessert     Bake     Apricot     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 servings

Number Of Ingredients 11

14 tablespoons (1 3/4 sticks) unsalted butter, at cool room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1 15 3/4-ounce can apricots, well drained
Confectioners' sugar, for garnish

Steps:

  • 1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
  • 2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
  • 3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
  • 4. To serve, sift confectioners' sugar over the cake and cut into squares.
  • Make Ahead.
  • The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.

APRICOT NECTAR CAKE



Apricot Nectar Cake image

This cake recipe was given to me by a friend at work. It needs to be made a day ahead. It is so moist and wonderful. You will definately want to share this one with your friends.

Provided by Jellyqueen

Categories     Dessert

Time 1h10m

Yield 1 bundt cake

Number Of Ingredients 7

1 yellow cake mix
3/4 cup apricot nectar
3/4 cup oil
4 eggs
1 teaspoon lemon flavoring
1/2 cup powdered sugar
2 lemons, juice of

Steps:

  • Mix all ingredients well.
  • Bake 1 hour in 300 F oven in a greased and floured bundt pan.
  • Mix glaze ingredients and pour over cake while still hot.

CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING



Cream cheese -Apricot Cake with Cream Cheese Icing image

I adapted this recipe from an old new England magazine about 8 years ago. This recipe was from a country Inn in VT. Cream cheese is mixed in to the batter. It is a really buttery sweet cake,and very tasty. I added a Cream Cheese icing. That puts it over the top. My daughters says it's addictive.Great with a cup of coffee after...

Provided by Nor Mac

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 16

2 c water for (apricot and raisins)
1/2 c chopped up dried apricots cut in to small pieces
1/2 c golden raisins
2 c sugar -divided
8 oz softened cream cheese
1 c butter(2 sticks)softeneed
1/2 Tbsp vanilla
4 large eggs
2 c all purpose flour sifted
1/2 Tbsp baking powder
1/2 c chopped walnuts,or chopped pecans
CREAM CHEESE ICING
4 oz cream cheese
1/2 c powdered sugar
1 tsp vanilla extract
4 Tbsp milk

Steps:

  • 1. HEAT OVEN TO 325 DEGREE'S IN A SAUCEPAN COMBINE 1/4 CUP OF SUGAR WITH THE CHOPPED APRICOTS AND GOLDEN RAISINS. BOIL REDUCE HEAT TO SIMMER FOR 20 MINUTES.WHILE SIMMERING WORK ON THE REST OF CAKE.
  • 2. IN A LARGE BOWL BEAT THE CREAM CHEESE,BUTTER,AND VANILLA UNTIL LIGHT AND FLUFFY. ADD 1 1/2 CUPS OF SUGAR AND CONTINUE TO BEAT UNTIL LIGHT. ADD EGGS 1 AT A TIME.BEAT IN WELL BEFORE EACH EGG IS PUT IN.
  • 3. DRAIN THE APRICOTS AND RAISINS AND LET COOL.
  • 4. SIFT IN THE FLOUR AND BAKING POWDER,AND REMAINING 1/4 CUP OF SUGAR.ADD GRADUALLY TO THE CREAM MIXTURE. COMBINE WELL.
  • 5. FOLD IN THE COOLED APRICOTS,RAISINS,AND NUTS.PUT IN A GREASED AND FLOURED BUNDT PAN AND BAKE 60-70 MINUTES,OR UNTIL PICK COMES OUT CLEAN.COOL AT LEAST 20 MINUTES BEFORE REMOVING FROM PAN.TURN OUT TO A WIRE RACK TO FINISH COOLING.
  • 6. Make Cream cheese icing. Combine all ingredients until smooth. Drizzle over cake. Let icing set.Cut,and serve.

APRICOT-PINEAPPLE COFFEE CAKE



Apricot-Pineapple Coffee Cake image

Beautiful, in-season apricots were my inspiration for this coffee cake. I created it for a get-together with friends for our annual porch party. Because it was an evening event, it became a dessert. Great on its own for a morning coffee cake or served in the evening as a dessert topped with vanilla bean ice cream.

Provided by Avon- status quo PRO

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 21

1 cup chopped fresh apricots
½ cup crushed pineapple
1 tablespoon cornstarch
2 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup buttermilk
¼ cup unsalted butter, melted and cooled
1 egg, beaten
1 teaspoon almond extract
½ cup sliced almonds
½ cup all-purpose flour
¼ cup unsalted butter, softened
3 tablespoons brown sugar
3 tablespoons sweetened flaked coconut
2 tablespoons sliced almonds
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
  • Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
  • Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
  • Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.

Nutrition Facts : Calories 321 calories, Carbohydrate 47.3 g, Cholesterol 36.4 mg, Fat 12.5 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 5.7 g, Sodium 236.7 mg, Sugar 20.7 g

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup apricot brandy or apricot nectar
1 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1 tablespoon powdered sugar, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g

APRICOT NECTAR POUND CAKE



Apricot Nectar Pound Cake image

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

Provided by Todd Cassie McWhorter

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Time 52m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
  • In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
  • To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g

APRICOT JAM COFFEE CAKE



Apricot Jam Coffee Cake image

This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.

Provided by luvpbj

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 15

2 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups white sugar
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 (10 ounce) jar apricot preserves
2 cups shredded coconut
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
⅓ cup unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.
  • Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.
  • Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.
  • Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.
  • Let cool on a wire rack, about 30 minutes.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 63.6 g, Cholesterol 73.6 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 13.6 g, Sodium 223.6 mg, Sugar 41.1 g

APRICOT JAM CAKE



Apricot Jam Cake image

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

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
3 large eggs
1 cup sour cream
1 (12 ounce) jar apricot preserves

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

EASY ALMOND APRICOT COFFEE CAKE



Easy Almond Apricot Coffee Cake image

This is my favorite family recipe. The almonds and apricots make it a colorful coffee cake and an outstanding dessert.

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 10

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 cup sour cream
3/4 to 1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 jar (12 ounces) apricot preserves, divided

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350° for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.

Nutrition Facts :

APRICOT UPSIDE-DOWN CAKE



Apricot Upside-Down Cake image

This cake is one of our family favorites. Served warm or cold, with ice cream, whipped cream or just plain. My Grandma first made this cake when she had an abundant supply of apricots on her hands and decided to use apricots in place of the pineapple in pineapple upside-down cake...it was an instant hit and now that you've heard about it, you'll have to give it a try...maybe it'll become one of your favorites too.

Provided by Clever Cooking

Categories     Dessert

Time 45m

Yield 1 9 X 13" cake, 12 serving(s)

Number Of Ingredients 11

30 apricot halves (fresh or canned)
1/2 cup butter
1 cup brown sugar
2 1/4 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup soft butter
1 cup milk, room temperature
1 1/2 teaspoons vanilla
3 eggs, room temperature

Steps:

  • Preheat oven to 350 Degrees.
  • Melt 1/2 cup butter in saucepan.
  • Pour butter into lightly greased 9 X 13 inch baking pan.
  • Add brown sugar to the melted butter and spread evenly in bottom of the pan.
  • Place apricot halves in bottom of pan.
  • Cake:.
  • Combine dry ingredients in mixing bowl.
  • Add softened butter, milk and vanilla.
  • Beat on medium speed for 2 minutes.
  • Add eggs and beat 2 more minutes.
  • Pour cake batter over apricots and spread evenly.
  • Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
  • When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
  • Invert cake onto a plate and Enjoy!

APRICOT ALMOND LAYER CAKE



Apricot Almond Layer Cake image

Categories     Cake     Dairy     Fruit     Nut     Dessert     Bake     Apricot     Almond     Spring     Birthday     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For almond macaroon layers
12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
3 1/3 cups confectioners sugar
6 large egg whites
1/4 teaspoon salt
6 tablespoons granulated sugar
For apricot compote
6 oz dried California apricots (1 1/2 cups), finely chopped
1 1/2 cups water
3 tablespoons apricot preserves
For praline almonds
1 cup sliced blanched almonds (3 oz)
1/2 cup confectioners sugar
For mascarpone cream
1 1/2 cups imported Italian mascarpone cheese (10 oz)
1/4 cup well-chilled heavy cream
1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Special Equipment
parchment paper

Steps:

  • Make macaroon layers:
  • Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
  • Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
  • Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
  • Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
  • Make compote while macaroon layers bake:
  • Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
  • Make praline almonds:
  • Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
  • Make mascarpone cream:
  • Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
  • Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

APRICOT NECTAR CAKE II



Apricot Nectar Cake II image

Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup apricot nectar
⅓ cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored Jell-O® mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
  • Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
  • Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  • To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 62.6 g, Cholesterol 62.9 mg, Fat 20.4 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 345.5 mg, Sugar 46.8 g

APRICOT-ALMOND COFFEE CAKE



Apricot-Almond Coffee Cake image

Make and share this Apricot-Almond Coffee Cake recipe from Food.com.

Provided by carolinafan

Categories     Breads

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 eggs
1 (8 ounce) carton sour cream
1 teaspoon almond extract
1/3 cup apricot preserves
1/3 cup sliced almonds, toasted
sifted powdered sugar
1 1/2 cups sifted powdered sugar
4 teaspoons milk
1/4 teaspoon vanilla
additional milk, if needed

Steps:

  • Preheat oven to 350°F.
  • Grease and lightly flour a 10-inch Bundt pan; set aside.
  • In a medium bowl, combine flour, baking powder and salt.
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each.
  • Beat in sour cream and almond extract. Beat in flour mixture until batter is smooth.
  • Spoon half of batter into prepared pan. Spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. Sprinkle with almonds.
  • Spoon remaining batter over almonds in pan.
  • Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Remove from pan.
  • Serve warm or cool. Sprinkle with powdered sugar and drizzle with powdered sugar icing.
  • To prepare icing: In a medium bowl combine sifted powdered sugar, milk and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.

Tips:

  • For a sweeter cake, use more ripe apricots.
  • If you don't have fresh apricots, you can use dried apricots. Just soak them in hot water for 15 minutes before using.
  • If you don't have cake flour, you can make your own by whisking together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/4 cup powdered sugar.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it.

Conclusion:

This apricot cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is packed with fresh apricot flavor, and the cream cheese frosting is the perfect finishing touch. Whether you're serving it for a special occasion or just as a sweet treat, this cake is sure to be a hit.

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