Apricot Buckle Recipes

EASY APRICOT CAKE RECIPE

Steps:

• Preheat oven to 350°F (180°C) and grease the bottom and sides of a 9-inch springform pan with baking spray or butter. Set aside.
• Using a food processor, blender, or immersion blender puree half of the apricots with the lemon juice and set aside.
• Quarter remaining apricots and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
• Add eggs, one at a time. Then add vanilla extract and beat until combined.
• In a small bowl combine flour, baking powder, cinnamon, and salt. Add to the mixture and beat until just combined.
• Add pureed apricots to the batter and beat until just combined.
• Transfer batter to the prepared springform pan. Distribute the quartered apricots evenly on top of the batter and bake for 55-60 minutes or until a skewer inserted in the center comes out clean with only a few crumbs attached.
• Let cool then dust with powdered sugar.

APRICOT CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Slice apricots in half and remove the pits. Slice each half into quarters.
• Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
• Pour coated apricots into a small casserole dish.
• To make the crumble layer whisk together flour, brown sugar, salt, and oats.
• Cut in the butter until the mixture is coarse and crumbly.
• Sprinkle topping over apricots.
• Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
• Serve warm or at room temperature with a scoop of ice cream, if desired.

PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
• Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

APRICOT & RASPBERRY BUCKLE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
• Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
• Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

APRICOT BUBBLE RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

APPLE-APRICOT-GINGER BUCKLE

Steps:

• To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool.
• In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray.
• In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside.
• To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
• In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.

APRICOT FLUFF

Steps:

• In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

APRICOT BUCKLE

Steps:

• 1. If you do not have buttermilk, you can use any milk or dairy free milk and just add a tablespoon of vinegar and let it sit.
• 2. Toast the pecans. I prefer to use a little butter and toast them in my cast iron skillet. Then chop them.
• 3. In a small saucepan, on med-low brown the butter. You can also prepare your fruit. I cut my apricots into approximately 1/8's with skin still on.
• 4. Preheat the oven to 350 degrees F. Line a 9-inch round springform pan with parchment paper and spray with non-stick spray.
• 5. Next make the streusel topping: In a small bowl, combine the sugar, flour and butter (cut butter into 1/2 inch cubes). With a fork, cut the butter into the flour mixture until it is crumbly. Stir in cinnamon and chopped pecans. Set aside.
• 6. For the cake: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a mixing bowl using the paddle, mix the brown butter and sugar until combined. Add the egg and mix until combined. Add the buttermilk and vanilla extract and mix until combined. Then slowly add in the dry mixture. I did it in 1/3rd's at a time and let it mix fully each time. Once that's all mixed, add in your fruit and stir.
• 7. Spread the batter evenly over the bottom of the prepared pan with a spatula. Sprinkle the streusel over the top. Bake for about 55-60 min. In my oven it was ready at 50 minutes. It's ready when the buckle is a deep golden brown and a toothpick inserted into the center comes out clean.
• 8. Cool on the rack for at least 20 minutes before serving. It can be served warm or at room temperature.