Dried Apricot Cake Food

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UPSIDE-DOWN APRICOT CAKE

2022-06-17



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

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.

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

APRICOT UPSIDE-DOWN CAKE

2022-06-17



Apricot Upside-Down Cake image

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

Ingredients:

  • 4 tablespoons/55 grams unsalted butter, melted, plus more for greasing
  • Flour, for dusting
  • 1/2 cup/110 grams light or dark brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 8 medium apricots, rinsed and dried (about 1 pound)
  • 1 cup/130 grams all-purpose flour
  • 1/2 cup/55 grams almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons/85 grams unsalted butter, at room temperature
  • 2/3 cup/135 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup/120 milliliters whole milk

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 ALMOND LAYER CAKE

2005-03-09



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

Ingredients:

  • 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.

Top Asked Questions

  1. How to make apricot cake?
    In a small bowl, soak the apricots in the rum for at least 30 minutes. Preheat the oven to 350° and grease a 10- by 5-inch loaf pan. In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam. Sift the 2 flours and the baking soda into another bowl.
  2. What is Newfoundland apricot cake?
    Traditional Newfoundland Apricot Cake, topped with fresh whipped cream and dried apricots. Apricot Cake is super easy to make and you will love it, I remember at Christmas time my mom baking so much delicious cakes and cookies to enjoy all Christmas. Freshly dried apricots.
  3. How to make dried apricots?
    Clearly the easiest way to get dried apricots is to buy them yourself. For those of you that prefer to make your own, it is relatively straightforward. Below are two different methods. One for using a dehydrator, and one for using your oven should you not have one of these.
  4. How do you make apricot Kuchen?
    Apricot Kuchen is a simple butter cake filled with pieces of plump dried apricot. Preheat oven to 350 F. Grease a 9-inch round cake pan. Set aside. In a small saucepan, combine apricots and 1 cup water; bring to a boil. Cook, uncovered, on medium heat for 10 minutes, or until apricots are soft.

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