Apricot Cake Recipes Easy Food

UPSIDE-DOWN APRICOT CAKE

Ingredients:

• 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.

APRICOT UPSIDE-DOWN CAKE

Ingredients:

• 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.

APRICOT CAKE

Ingredients:

• 1/4 pound unsalted butter, at room temperature
• 3/4 cup flour
• 3/4 teaspoon baking powder
• Pinch of salt
• 1 cup light-brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 4 large or 6 medium ripe apricots, pitted and cut in eighths, or other fruit like plums, peaches, nectarines or berries, or a mixture
• 2 tablespoons granulated sugar
• Creme fraiche, whipped cream or vanilla frozen yogurt

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.