Best 4 Apricot Cream Cake Recipes

CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING

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 CREAM CHEESE BUNDT CAKE

Steps:

• 1. Preheat oven to 325 degree F. Spray a bundt cake pan with non stick cooking spray. Set aside
• 2. In a saucepan, add water, apricots, raisins and 1/4 cup sugar. Bring to a boil, then lower heat and simmer for 20 minutes. Drain, set aside.
• 3. In a mixing bowl beat, cream butter, cream cheese and vanilla on high speed until fluffy.
• 4. Add 1 1/2 cups of sugar and beat until light and fluffy.
• 5. Add eggs one at a time, beating well between each addition.
• 6. Sift the flour, remaining sugar and baking powder. Add this to the creamed mixture until well combined.
• 7. Fold in the raisins,apricots and nuts.
• 8. Pour batter into cake pan, spread evenly.
• 9. Bake for 50 - 70 minutes, until pick comes out clean and cake is golden. Mine took 55 minutes. Cool for 20 minutes, before removing from pan. I made a simple glaze from heating some apricot preserves with a small amount of water. Drizzle as you serve... Makes a prettier presentation. Enjoy!

APRICOT CREAM CHEESE CAKE

Steps:

• Mix cake ingredients. Cream together filling ingredients by hand.
• In a bundt pan; Pour in cake batter, spoon filling around pan, being careful not to let filling touch sides.
• Bake 350 for 50 minutes.

GERMAN APRICOT RAHM KUCHEN (CREAM CAKE) RECIPE - (4.2/5)

Steps:

• EQUIPMENT RECOMMENDED: Spring form pan. You can use a deep-dish pie plate, but the filling might run over. Depending on the size of the apricots, you will use about 2 pounds. Wash and pit the apricots and cut in half, and then score in quarters. You don't want to slice the apricots too thin. CRUST: Whisk together all of the dry ingredients and the lemon zest. Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined. NOTE: You can adapt this recipe using a food processor. Just pulse the ingredients until they are just combined. Flour the surface, so the dough won't stick. Roll into a circle and set into a lightly greased and floured spring form pan. NOTE: This is a very soft dough, and will most likely break apart. Don't despair! You patch it all together and it will turn out fine. Preheat the oven to 350°F. Thin the apricot jam with a splash of water and stir until spreadable. Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming soggy). Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit. Blend all of the ingredients for the topping and pour over the fruit. Set the pan on top of a baking sheet, in case of leakage or spillovers. Bake at 350°F for approximately 55 minutes. The topping should be lightly golden, but not brown. Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set completely. Take one bite, and enjoy the creamy deliciousness!