Apricot Cake With Apricot Buttercream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APRICOT TORTE



Apricot Torte image

"This yummy dessert is simple to assemble and oh-so-pretty," says Dorothy Pritchett of Wills Point, Texas.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

6 eggs, separated
1/2 cup plus 5 tablespoons sugar, divided
1 cup all-purpose flour
CHOCOLATE BUTTERCREAM:
1/4 cup sugar
3 eggs plus 2 egg yolks
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 ounces semisweet chocolate
1 cup butter, softened
APRICOT FILLING:
2 cans (17 ounces each) apricot halves, drained
1 cup apricot preserves
Chocolate curls

Steps:

  • In a large bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small bowl, beat egg whites until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. Gradually fold in flour. , Divide batter among three greased and floured 9-in. round baking pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes before removing to wire racks to cool. , For buttercream, in a small saucepan, whisk the sugar, eggs, yolks, vanilla and coffee. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely. , In a small bowl, cream butter until light and fluffy. Gradually add chocolate mixture; set aside. Finely chop apricots; drain and place in a bowl. Stir in preserves; set aside. , Split each cake into two horizontal layers; place one on a serving plate. Spread with 2/3 cup buttercream. Top with a cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls.

Nutrition Facts : Calories 417 calories, Fat 21g fat (11g saturated fat), Cholesterol 236mg cholesterol, Sodium 215mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

APRICOT CAKE



Apricot Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

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.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram

APRICOT CAKE WITH APRICOT BUTTERCREAM



Apricot Cake With Apricot Buttercream image

Apricot nectar suffuses this cake and buttercream with the intense flavor of fresh apricots. It is relatively easy to make and it sure to be an instant favorite.

Provided by mister_quasar

Categories     Dessert

Time 1h15m

Yield 2 9, 12 serving(s)

Number Of Ingredients 14

3 cups apricot nectar (recommend Jumex brand, three 11.3 oz cans)
2 1/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temp
1 teaspoon vanilla
2 cups unsalted butter, softened
1 cup sugar
1/4 cup water
5 large egg whites, room temp
3/4 teaspoon cream of tartar
3/4 cup reduced apricot nectar (instructions in 'Cake' section)

Steps:

  • Apricot Cake.
  • Preheat oven to 350°F.
  • Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms.
  • Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch.
  • Meanwhile, sift together flour, salt, and baking powder.
  • In a separate bowl, combine butter, sugar, eggs, and vanilla.
  • Beat for a total of 3 minutes, scraping the sides of the bowl.
  • Then add flour mixture to creamed mixture.
  • Finally, add 3/4 cup cooled apricot nectar to mixture.
  • Beat for two minutes.
  • Pour batter into prepared pans.
  • Bake in pre-heated oven for 30-35 minutes, or until cake tests done.
  • Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
  • Apricot Buttercream.
  • In a mixing bowl, beat the butter until smooth and creamy.
  • In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks.
  • In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey.
  • Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes.
  • Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
  • Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.

Nutrition Facts : Calories 658.3, Fat 39.5, SaturatedFat 24.6, Cholesterol 132.7, Sodium 167.5, Carbohydrate 73.6, Fiber 0.9, Sugar 52.7, Protein 5.3

APRICOT JAM CAKE



Apricot Jam Cake image

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

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
3 large eggs
1 cup sour cream
1 (12 ounce) jar apricot preserves

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 FROSTING



Apricot Frosting image

This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.

Provided by CraftScout

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 4

2 cups unsalted butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 cup apricot jam (Apricot Whip, or your own jam)

Steps:

  • Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
  • Reduce speed to medium, and add sugar in 1/2 cup at a time.
  • Mix in vanilla and Apricot Whip.
  • Use immediately or refrigerate airtight up to 3 days and stir before using.

Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1

More about "apricot cake with apricot buttercream recipes"

APRICOT BUTTERCREAM (AND FILLING) ELEVATE (AND RECREATE) …
apricot-buttercream-and-filling-elevate-and-recreate image
9/16/2019 Over the years Michelle kept Steve, but she somehow managed to lose the recipe which probably came from a magazine. Recently, thanks in …
From gourmandistan.com
Estimated Reading Time 3 mins
See details


WHITE CHOCOLATE LAYER CAKE WITH APRICOT FILLING AND …
white-chocolate-layer-cake-with-apricot-filling-and image
1/31/2006 Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up.
From bonappetit.com
See details


ALMOND APRICOT CAKE BY CURLYGIRLKITCHEN | QUICK & EASY …
almond-apricot-cake-by-curlygirlkitchen-quick-easy image
Remove the cooled cakes from the pans, and use a sharp knife to carefully split the cakes so you have six thin layers. Measure out 1/2 cup of the apricot preserves and set aside to reserve for the buttercream. Step 2. Place one …
From thefeedfeed.com
See details


RON BEN-ISRAEL'S VANILLA CAKE WITH BUTTERCREAMS RECIPE
ron-ben-israels-vanilla-cake-with-buttercreams image
4/15/2010 In a small bowl, whisk egg whites, 1/4 cup milk, and vanilla until combined. In a stand mixer with paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed for 1 minute ...
From delish.com
See details


APRICOT CAKE ROLL - DANI'S COOKINGS
6/8/2018 Cake Base: Preheat oven to 400° F/ 200° C. Line a large rectangular pan (about 30 x 40 cm or 12 x 17 inch) with a sheet of baking paper. In a bowl combine flour and cornstarch …
From daniscookings.com
Ratings 1
  • Preheat oven to 400° F/ 200° C. Line a large rectangular pan (about 30 x 40 cm or 12 x 17 inch) with a sheet of baking paper.
  • When the cake is completely cool, unroll it and spread evenly about 2/3 of the buttercream frosting on top. Roll up the cake tightly. Frost with the remaining buttercream frosting on top and on the sides. Cover with the chocolate glaze and decorate with chopped apricots.
See details


APRICOT BUTTERCREAM RECIPE - COOKEATSHARE
Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa. 2013 views. Walnut oil, 2 x Shallots, diced, 2 c. Apricots, diced, 2 Tbsp. Basil, minced, 2 Tbsp. Mint
From cookeatshare.com
See details


BEST CARROT CAKE RECIPE WITH APRICOT SWISS MERINGUE BUTTERCREAM
6/23/2011 Grease and line two 8-inch round cake pans. Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt - and set aside. Grate carrots, add the orange zest - and set …
From veenaazmanov.com
See details


PISTACHIO CAKE WITH APRICOT FROSTING - DANI'S COOKINGS
1/6/2017 Pistachio cake base: Preheat oven to 360º F/ 180º C. Line a 7 inch/ 18 cm baking pan with a circle of parchment paper. Grease it well inside. In a bowl combine flour, baking soda, …
From daniscookings.com
See details


APRICOT ALMOND LAYER CAKE – THE FLOUR DIARIES™
Ingredients CAKE. 2 1/2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon soda Pinch salt 1 stick (4 oz) butter, room temperature
From kathywicker.com
See details


OPéRA CAKE WITH APRICOT MOUSSE AND PISTACHIO BUTTERCREAM
5/28/2008 I filled it with fresh apricot chunks, and the top is decorated with white chocolate swirls, chopped pistachios and specks of edible gold leaf. For the buttercream recipe, I used …
From prettytastycakes.com
See details


APRICOT BAVARIAN CREAM CAKE RECIPE - FOODHOUSEHOME.COM
Apricot Puree. 2 pounds RIPE apricots, rinsed, halved, and pitted. 1/2 cup water. 1 cup sugar. Rum Syrup. 1/3 cup water. 1/4 cup sugar. 1/4 cup white rum. 1 teaspoon vanilla extract. 2 …
From foodhousehome.com
See details


APRICOT-HAZELNUT FLOURLESS CAKES - TEATIME MAGAZINE
5/28/2022 Preheat oven to 350°. Spray a 17×11×1-inch baking pan with cooking spray. Line with parchment paper and spray again. In a colander, shake toasted hazelnuts vigorously to …
From teatimemagazine.com
See details


APRICOT BUTTER CREAM RECIPE - EASY RECIPES
Press through a sieve or food mill. Measure 1 1/2 quarts apricot pulp. To prepare butter: Combine apricot pulp and sugar. Cook until thick enough to round up on a spoon.
From recipegoulash.cc
See details


CARROT APRICOT CAKE - CAKE BY COURTNEY
4/12/2022 Measure out 5 cups. In a medium size mixing bowl, combine the flour, baking powder, baking soda, salt and ginger. Stir until blended. In the bowl of a stand mixer fitted with the …
From cakebycourtney.com
See details


CHOCOLATE APRICOT LAYER CAKE RECIPES
Butter and flour or line with parchment a round 23cm (9in) cake tin. Put the chocolate and cocoa in a bowl, pour over boiling water, stir to melt and cool down. In the meantime sift the flour, …
From findrecipes.info
See details


EASY APRICOT FIG BREAD RECIPE – BAKING RECIPES | BAKER RECIPES®
This Apricot Fig Bread Recipe is a delicious bread made that is easy to prepare using your bread machine or make it as a free-form loaf. It is soft, moist, and delicious and is perfectly toasted …
From bakerrecipes.com
See details


LEMON HONEY APRICOT CAKE | THE CAKE BLOG
5/3/2017 Pre-heat oven to 350 degrees. Grease and flour two 8-inch cake pans and set aside. Sift together the cake flour, all-purpose flour, baking powder, baking soda and salt. Set aside. …
From thecakeblog.com
See details


Related Search