Apricot Tea Cake Recipes

APRICOT TEA COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

APRICOT TEA RINGS

Steps:

• In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight., In a large saucepan, combine apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Spread half of filling over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat for second ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour., Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm tea rings.

APRICOT TEA CAKES

Steps:

• Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3-by-1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl; set aside.
• In a small saucepan, combine milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring.
• Slowly pour the hot milk mixture over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a warm place 30 minutes. Add the orange juice.
• Place the apricot halves on paper towels, and let drain. One at a time, add the egg yolks to the cornmeal mixture, stirring after each addition. Stir in the olive oil.
• In a medium bowl, beat egg whites until stiff and shiny. Fold into cornmeal mixture.
• Center one apricot half, cut-side up, in each cake ring. Pour 1/2 cup batter into each ring. Bake 5 minutes, and remove from oven. Reduce heat to 325 degrees. Place another apricot half, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake until tops are golden brown, about 25 minutes.
• Transfer baking sheet to a wire rack; let cool 5 minutes. Remove rings, and cool completely. Drizzle cakes with honey; serve.

APRICOT TEA CAKE

Steps:

• Preheat the oven to 350F.
• Grease and flour an 8 inch round cake pan.
• Warm the milk and allow the tea to steep for a few minutes - add chopped apricots to the tea-infused milk to soak.
• Beat the butter and sugar together until light and fluffy in color and texture.
• Add eggs one at a time, beating after each addition.
• Now add the remaining dry ingredients and 3 tbsp of the tea-infused milk being careful to reserve the chopped apricots for later. Stir to combine.
• Spoon the mixture into the prepared cake pan.
• Sprinkle batter with chopped, soaked apricots and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
• To make the glaze, stir together powdered sugar and the remaining tea-infused milk. Add additional milk if necessary to get the proper glaze consistency.
• Allow cake to cool until just warm before drizzling the cake with the glaze.
• If desired, sprinkle with sliced almonds and serve immediately with your favorite tea.

APRICOT COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 C).
• Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
• Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
• Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.