Little Apricot Cakes Recipe 465 Recipes

EASY APRICOT CAKE

Steps:

• Preheat oven to 350 degrees. Grease 9 inch round springform baking pan.
• Beat butter and 1 cup sugar until light and fluffy.
• Add eggs, one at a time, until fully incorporated.
• Stir in vanilla extract.
• Add flour, baking powder, and salt to mixture and stir until just combined.
• Pour in buttermilk, once again stirring until just combined.
• Pour batter into pan and layer with sliced apricots. Sprinkle remaining 1/4 cup sugar over apricots.
• Bake cake for 35-40 minutes, or until a toothpick is inserted and comes out clean.
• Cool cake completely before serving. Serve with a dollop of whipped cream, if desired.

APRICOT CAKE RECIPE

Steps:

• Use an electric mixer beat the butter, sugar and lemon zest until light and creamy, this will take about 3 - 5 minutes.
• Mix in the eggs one at a time, beating well after each addition.
• Sift the flour and fold into the butter mixture with a wooden spoon.
• Spread a little less than half of the mixture into the tin and place the apricot halves with the cut sides facing down on top.
• Drop spoonful's of the remaining mixture over the top of the apricots. Then use the back of a metal spoon to carefully spread the mixture evenly over the top.
• Bake for 35 - 45 minutes or until lightly golden and cooked. Cover loosely with a sheet of foil if it's browning too quickly.
• Remove from the oven and allow the cake to stand in the tin for 15 minutes before transferring to cake rack.
• Lightly dust with icing sugar.
• Serve warm or at room temperature.

LITTLE APRICOT CAKES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined. With mixer on low speed, add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth the tops. Top with apricot slices and sprinkle with raw sugar. Bake until cakes are golden and a tester inserted into the centers comes out clean, 20 to 25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely. Cakes can be made 1 day ahead. Store airtight at room temperature.

APRICOT CAKE

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.