Walnut Apricot Bundt Cake Recipes

ALMOND, PINE NUT, APRICOT CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
• Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
• In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

WALNUT APRICOT BUNDT CAKE

Steps:

• Place apricots in a bowl and pour on boiling water to cover. Let steep 10 to 15 minutes. Place a strainer over a bowl and drain apricots. Measure out 1/2 cup of the soaking water and set aside (discard the rest). Cut apricots into 1/4-inch pieces.
• Heat oven to 350 degrees. Butter a Bundt pan and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
• If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in apricots and walnuts.
• Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.

WALNUT-APRICOT POUND CAKE

Steps:

• Heat oven to 325°F. Spray 10-inch angel food (tube) cake pan with baking spray with flour. Wrap foil around bottom of pan to prevent leaking.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in flour mixture alternately with milk and 1/2 cup apricot nectar.
• Set aside 2 tablespoons of the apricots for topping along with 1/4 cup of the walnuts. Stir remaining apricots and walnuts into batter. Spread in pan.
• Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
• In small bowl, mix powdered sugar, 2 tablespoons butter and 1/2 teaspoon vanilla. Using whisk, mix in 4 to 6 teaspoons apricot nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup. Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side. Sprinkle reserved apricots and walnuts on top of cake.

CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING

Steps:

• 1. HEAT OVEN TO 325 DEGREE'S IN A SAUCEPAN COMBINE 1/4 CUP OF SUGAR WITH THE CHOPPED APRICOTS AND GOLDEN RAISINS. BOIL REDUCE HEAT TO SIMMER FOR 20 MINUTES.WHILE SIMMERING WORK ON THE REST OF CAKE.
• 2. IN A LARGE BOWL BEAT THE CREAM CHEESE,BUTTER,AND VANILLA UNTIL LIGHT AND FLUFFY. ADD 1 1/2 CUPS OF SUGAR AND CONTINUE TO BEAT UNTIL LIGHT. ADD EGGS 1 AT A TIME.BEAT IN WELL BEFORE EACH EGG IS PUT IN.
• 3. DRAIN THE APRICOTS AND RAISINS AND LET COOL.
• 4. SIFT IN THE FLOUR AND BAKING POWDER,AND REMAINING 1/4 CUP OF SUGAR.ADD GRADUALLY TO THE CREAM MIXTURE. COMBINE WELL.
• 5. FOLD IN THE COOLED APRICOTS,RAISINS,AND NUTS.PUT IN A GREASED AND FLOURED BUNDT PAN AND BAKE 60-70 MINUTES,OR UNTIL PICK COMES OUT CLEAN.COOL AT LEAST 20 MINUTES BEFORE REMOVING FROM PAN.TURN OUT TO A WIRE RACK TO FINISH COOLING.
• 6. Make Cream cheese icing. Combine all ingredients until smooth. Drizzle over cake. Let icing set.Cut,and serve.