Apricot Cream Cheese Bundt Cake Recipes

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APRICOTS AND CREAM CHEESE CAKE



Apricots and Cream Cheese Cake image

This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 18

1 can (15.5 oz) apricot halves in heavy syrup, well drained
1 cup butter, softened
1 3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla
2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (5.5 oz) apricot nectar (about 2/3 cup)
4 oz (half of 8-oz package) cream cheese, softened
1 cup butter, softened
5 cups powdered sugar
2 teaspoons vanilla
1/4 cup reserved apricot puree
5 soft, dried apricots
1/4 teaspoon granulated sugar
2 lemon leaves or rose leaves

Steps:

  • Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
  • In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
  • Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
  • For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g

APRICOT-CREAM CHEESE POUND CAKE



Apricot-Cream Cheese Pound Cake image

Experience the sweet and tangy flavor of our Apricot-Cream Cheese Pound Cake. Topped with fresh apricots to complement the sweet cream cheese filling, Apricot-Cream Cheese Pound Cake is the perfect way to liven up dessert.

Provided by My Food and Family

Categories     Dairy

Time 2h40m

Yield 16 servings

Number Of Ingredients 10

2 cups cake flour
1-1/2 tsp. baking powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup water
4 eggs
3/4 cup apricot preserves
2 tsp. powdered sugar

Steps:

  • Heat oven to 325°F.
  • Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
  • Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
  • Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g

APRICOT-PECAN CREAM CHEESE CAKE



Apricot-Pecan Cream Cheese Cake image

Make and share this Apricot-Pecan Cream Cheese Cake recipe from Food.com.

Provided by Dragonfly AZ

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 12

1/2 cup chopped dried apricot
1 cup orange juice
1/4 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup pecans, chopped
8 ounces cream cheese, softened
1 cup butter
1 1/2 teaspoons vanilla
4 eggs
2 -4 tablespoons orange juice
1 cup powdered sugar

Steps:

  • Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened.
  • Drain apricots well and reserve liquid.
  • Mix together flour, baking powder, and pecans.
  • In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar.
  • Stir in apricots.
  • Beat in eggs, 1 at a time.
  • Fold in flour mixture, 1/3 at a time.
  • Pour batter into greased and floured Bundt pan.
  • Bake at 325 for 65-70 minutes, or until tests done.
  • Remove from oven and slowly pour reserved liquid over hot cake.
  • Let rest in pan for 10 minutes, then turn the cake out onto a wire rack.
  • Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake.
  • Let cake cool completely, then wrap tightly and refrigerate overnight.

Nutrition Facts : Calories 310.2, Fat 20.4, SaturatedFat 11, Cholesterol 99, Sodium 176.2, Carbohydrate 28, Fiber 1.1, Sugar 14.5, Protein 5

APRICOT ALMOND BUNDT CAKE



Apricot Almond Bundt Cake image

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

1/2 lb unsalted butter
2 cups granulated sugar
2 eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (8 ounce) container sour cream, room temperature
1 cup sliced almonds
1 (12 ounce) bottle apricot preserves

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.

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