APRICOT BUNDT CAKE
A super moist, sweet and delicious apricot cake. When I originally made this, I accidentally put the glaze ingredients into the batter - and it turned out so good, I am modifying the recipe to reflect how I made it instead of how I was SUPPOSED to make it. :) Original recipe found on about.com.
Provided by Traci Coleman
Categories Cakes
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 325. Generously grease and flour bundt pan.
- 2. Mix butter and sugar. Add eggs, one at a time, mixing well. Add sour cream, apricot nectar, lemon extract, almond extract and 3/4 of the jar of preserves. Gradually add in baking soda and flour. Beat all ingredients together for about 30 seconds. Turn mixer on medium to high speed and beat for about 1 additional minute. Pour into pan.
- 3. Bake at 325 for about 80 - 90 minutes, or until wooden toothpick inserted in center comes out clean. Cool on rack for 20 minutes, then remove from pan to cool completely.
- 4. Make glaze: Use remaining 1/3 jar of the preserves and about 1/4 cup of the leftover nectar. Put in small saucepan and cook over medium heat until heated through. If needed, dissolve about 3 teaspoons of cornstarch in additional nectar in a small bowl and add by teaspoons to the glaze mixture to thicken slightly. Let glaze cool for about 10 minutes and then spoon over cake.
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
APRICOT NECTAR CAKE
This apricot nectar cake combines a lemon cake mix, lemon Jello, and sweet apricot nectar to make a delectable and cheery dessert!
Provided by Chrysti Benner
Categories Cakes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 325F and grease a bundt pan well.
- In the bowl of a stand mixer (or in a mixing bowl with an electric mixer), combine lemon cake mix, lemon gelatin, apricot nectar, vegetable oil, and eggs.
- Mix on low speed just until ingredients are combined, then increase speed to high and mix for two minutes.
- Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully loosen from the sides of the pan by sliding a knife around the edges. Invert cake onto a serving plate.
- While the cake is still warm, whisk together confectioner's sugar and lemon juice until smooth. Brush glaze onto warm cake. The glaze will harden into a satiny finish as the cake cools.
Nutrition Facts : Calories 324 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 352 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
APRICOT ALMOND BUNDT CAKE
This recipe was passed on to me many years ago by another bundt cake enthusiast! I use the all-fruit variety of apricot preserves.
Provided by Sydney Mike
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
- With electric mixer, cream together the butter & sugar.
- Add eggs, one at a time, before adding extract.
- In another bowl, sift or whisk together flour, baking powder & salt.
- Add flour mixture to butter mixture alternately with sour cream.
- Sprinkle 1/2 cup almonds on bottom of pan.
- Pour half the batter over nuts.
- Arrange remaining nuts over batter.
- Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
- Pour remaining batter over the preserves.
- Bake for 55 minutes.
APRICOT JAM CAKE
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
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
APRICOT BUNDT CAKE
Steps:
- Preheat oven 350 F. Spray Bundt pan with a cooking spray. Mix the yellow cake mix and the rest of ingredients. Pour batter into Bundt pan.
- Bake for 1 hour and 15 minutes or until cake is done.
- Remove from oven and let cool for 10 minutes. Remove from pan and glaze after cooled.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT ORANGE BUNDT CAKE
I love bundt cakes & this one has been a favorite of mine for over 20 years! *For the 1/3 cup of orange juice in the glaze, I like to use half OJ & half Triple-Sec, or something similar!
Provided by Sydney Mike
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
- In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
- Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
- On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
- In a medium bowl, whisk together the flour, soda & salt.
- Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
- Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
- Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
- Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
- Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
- Brush the HOT glaze over the top & sides of the cake, then cool completely.
- Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.
Nutrition Facts : Calories 231.6, Fat 7.3, SaturatedFat 3.3, Cholesterol 33.7, Sodium 79.1, Carbohydrate 40.2, Fiber 2.1, Sugar 27.9, Protein 3.3
APRICOT BUNDT CAKE
This is so moist and delicious. It takes just minutes to prepare - and disappears almost as fast. Enjoy with a scoop of vanilla ice cream! From my cousin Lisa who definitely knows how to bake.
Provided by Candy C
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix cake mix, Jello, eggs, 3/4 cup nectar and oil with electric mixer.
- Pour into greased and floured bundt pan.
- Bake at 350 degrees for 25-30 minutes.
- Make a glaze by whisking powdered sugar with apricot nectar and pour over warm cake so it can seep into cake.
Nutrition Facts : Calories 423.1, Fat 20.3, SaturatedFat 3, Cholesterol 71.3, Sodium 315.1, Carbohydrate 54.9, Fiber 0.6, Sugar 35.4, Protein 6.5
APRICOT CREAM CHEESE BUNDT CAKE
When I took this cake to Church, everyone wanted the recipe...It's very moist, tender and delicious, and one of those cakes that's even better the next day. Hope you try it...I usually use golden raisins in this cake, but was out...either works...or, if you don't like raisins..leave em out and add more apricots. Recipe...
Provided by Cassie *
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 11
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!
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