Best 5 Crunchy Apricot Cake Recipes
Indulge in a delightful culinary journey with our exquisite Crunchy Apricot Cake, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the vibrant tang of apricots, the comforting warmth of spices, and the perfect balance of textures.
As you embark on this baking adventure, you'll be guided through three enticing recipes, each offering a unique twist on the classic apricot cake. From the traditional Apricot Crunch Cake, with its golden crust and bursts of juicy apricots, to the elegant Apricot Streusel Cake, adorned with a crumbly topping that adds a delightful crunch. And for those seeking a gluten-free option, the Gluten-Free Apricot Cake is a symphony of flavors, showcasing the natural sweetness of apricots without compromising on taste and texture.
Each recipe is meticulously crafted to ensure that every bite is a moment of pure bliss. The Apricot Crunch Cake boasts a moist and tender crumb, complemented by a generous layer of crunchy apricot topping. The Apricot Streusel Cake takes indulgence to the next level with its buttery streusel topping, adding a delightful contrast to the soft and fluffy cake. And the Gluten-Free Apricot Cake is a testament to the boundless joy of baking, proving that delicious desserts can be both delectable and allergy-friendly.
Prepare to embark on a culinary adventure like no other, as you create these extraordinary apricot cakes that are sure to impress family and friends. Let the enticing aromas of apricots and spices fill your kitchen as you bake these delightful treats, and savor every bite of pure heaven.
EASY APRICOT CAKE
A simple one-bowl cake that bakes into a rich custard like cake with sweet roasted apricots and caramelized sugar finish.
Provided by Jackie
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 9 inch round springform baking pan.
- Beat butter and 1 cup sugar until light and fluffy.
- Add eggs, one at a time, until fully incorporated.
- Stir in vanilla extract.
- Add flour, baking powder, and salt to mixture and stir until just combined.
- Pour in buttermilk, once again stirring until just combined.
- Pour batter into pan and layer with sliced apricots. Sprinkle remaining 1/4 cup sugar over apricots.
- Bake cake for 35-40 minutes, or until a toothpick is inserted and comes out clean.
- Cool cake completely before serving. Serve with a dollop of whipped cream, if desired.
CRUNCHY APRICOT CAKE
From my grandma....my grandpa's favorite, which is easy to believe because it's delicious! Apricot pie filling spread on the bottom, followed by white cake, and a coconut pecan topping. *Note: Make sure the cake mix you use is for 8x8 or 9x9 inch baking dish. If you try to make this with a 9x13 inch pan, there will not be enough pie filling to cover the bottom.
Provided by noway
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
- In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
- Sprinkle with coconut and pecans.
- Drizzle melted butter over the top.
- Bake for 35 minutes at 350°F.
- Serve warm with whipped cream.
Nutrition Facts : Calories 422.5, Fat 22.7, SaturatedFat 9.1, Cholesterol 50.6, Sodium 471.8, Carbohydrate 52.4, Fiber 1.8, Sugar 37.7, Protein 4.2
APRICOT UPSIDE-DOWN CAKE
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
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 BUTTER CAKE
Just the thing when you have a hungry horde coming over
Provided by Mary Cadogan
Categories Dessert
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
- Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades - if the mixture briefly leaves a trail, you are ready to proceed.
- Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
- Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
- Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
UPSIDE-DOWN APRICOT CAKE
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
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
Tips:
- Use fresh, ripe apricots for the best flavor. If fresh apricots are unavailable, you can use dried apricots, but be sure to soak them in hot water for 30 minutes before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you are using a store-bought frosting, be sure to let it come to room temperature before using. This will make it easier to spread.
- Garnish the cake with fresh apricot slices, chopped nuts, or a sprinkle of powdered sugar before serving.
Conclusion:
Apricot cake is a classic dessert that is perfect for any occasion. It is a delicious and versatile cake that can be enjoyed by people of all ages. With a few simple tips, you can make a perfect apricot cake that will be a hit at your next party or gathering.
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