Apricot Layer Cake Recipes

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APRICOT LAYER CAKE



Apricot Layer Cake image

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT ALMOND LAYER CAKE



APRICOT ALMOND LAYER CAKE image

Moist three-layer yellow cake with apricot jam filling and an almond buttercream frosting

Provided by © Kathy Wicker

Categories     Sifting Every Moment

Time 45m

Number Of Ingredients 19

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon soda
Pinch salt
1 stick (4 oz) butter, room temperature
1/2 cup Crisco shortening
2 cups sugar
4 eggs, room temperature
1 1/2 cups buttermilk
1 teaspoons vanilla
1 teaspoon almond flavoring
1 jar apricot jam or jelly - will need about 2 cups
2 tablespoons water
3 sticks unsalted butter, room temperature
1 box confectioners sugar (about 4 cups)
pinch salt
3-4 tablespoons heavy cream
1 teaspoon almond flavoring
1/4 cup almond slices

Steps:

  • Preheat oven to 325 degrees. Prepare two 9-inch or three 8-inch cake pans with baking spray that contains flour. You may also just grease the pans lightly and then add flour, tapping the pan and dumping all the loose flour.
  • In a bowl, whisk flour, baking powder, soda, and salt. Set aside.
  • In mixing bowl, beat butter and shortening until smooth.
  • Add sugar and beat about 4 minutes. Scrape sides with a spatula a couple of times during this process. The mixture will be white and fluffy.
  • Add the eggs, one and a time.
  • Add flavorings to the measured buttermilk.
  • Alternate adding the flour mixture with the milk mixture. Always begin with dry and end with dry. Don't overmix. Just beat until incorporated.
  • Pour evenly among pans. Bake 30 minutes. Touch top lightly. If it springs back, the cake is done.
  • Cool 5 minutes and then turn onto a cooling rack. Cool completely.
  • In a small bowl, add water to the jelly or jam and stir well so that it will be easier to spread onto the layers.
  • Spread a generous layer onto two of the layers.
  • Cream the butter until smooth.
  • Add sugar one cup at a time, beating until well blended.
  • Add flavoring and milk until you get a spreadable consistency.
  • To assemble, you spread the jam on the bottom layer, then icing over the top of the jam and continue. Decorate with almonds. You can even add some to the sides.

Nutrition Facts : Calories 608 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 194 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

CARROT CAKE WITH APRICOT FILLING



Carrot Cake with Apricot Filling image

Provided by Lori

Time 45m

Number Of Ingredients 18

FOR THE CAKE
2 cups flour (plus more for the pans)
1 cup full fat sour cream
3 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups shredded carrots
1/2 cup apricot preserves
Cooking spray for pans
FOR THE FROSTING
8 ounces cream cheese (room temperature)
1/4 cup sweet butter (room temperature)
1 1/2 cups powdered sugar
1 cup chopped pecans for decorating (optional)

Steps:

  • Pre-heat an oven to 350° F.
  • Whisk the frosting ingredients with an electric mixer until thick and creamy, scraping the sides often. Set in the refrigerator to chill.
  • Grease and flour two 9-inch spring form pans. Set aside.
  • Combine the flour, cinnamon, salt, and baking soda in a bowl and whisk to blend. Set aside.
  • Whisk together the sour cream, sugars, and vanilla extract until combined, then add the eggs one at a time. When well blended, add the dry ingredients a bit at a time, scraping the sides often. Continue mixing until a smooth batter forms. Then fold in the shredded carrots with a spatula until everything is well distributed.
  • Pour the batter equally into the two prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool in the pan for about 10 minutes, then remove from the pans and allow the cakes to completely cool directly on the racks.
  • Spread one cake with the apricot preserves, top with the second cake, then cover both with frosting.
  • Decorate the cake with chopped pecans, if desired.

APRICOT ALMOND LAYER CAKE



Apricot Almond Layer Cake image

Categories     Cake     Dairy     Fruit     Nut     Dessert     Bake     Apricot     Almond     Spring     Birthday     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For almond macaroon layers
12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
3 1/3 cups confectioners sugar
6 large egg whites
1/4 teaspoon salt
6 tablespoons granulated sugar
For apricot compote
6 oz dried California apricots (1 1/2 cups), finely chopped
1 1/2 cups water
3 tablespoons apricot preserves
For praline almonds
1 cup sliced blanched almonds (3 oz)
1/2 cup confectioners sugar
For mascarpone cream
1 1/2 cups imported Italian mascarpone cheese (10 oz)
1/4 cup well-chilled heavy cream
1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Special Equipment
parchment paper

Steps:

  • Make macaroon layers:
  • Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
  • Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
  • Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
  • Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
  • Make compote while macaroon layers bake:
  • Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
  • Make praline almonds:
  • Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
  • Make mascarpone cream:
  • Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
  • Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

HEAVENLY ALMOND-APRICOT LAYER CAKE



Heavenly Almond-Apricot Layer Cake image

The combination of tasty fruit and toasted almonds couldn't get any sweeter than in this heavenly layer cake filled with juicy apricot filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 cup milk
3 eggs
1/4 teaspoon almond extract
6 cups powdered sugar
2/3 cup butter, softened
1/4 cup plus 2 to 3 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 jar (12-oz) apricot preserves (1 cup)
3/4 cup toasted sliced almonds

Steps:

  • Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
  • Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
  • Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
  • In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.

Nutrition Facts : Calories 570, Carbohydrate 86 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 74 g, TransFat 1/2 g

CHOCOLATE-APRICOT COFFEE CAKE



Chocolate-Apricot Coffee Cake image

My big sister shared this sensational coffee cake recipe with me. The unique combination of flavors in the center swirl really sets this above the rest. Your guests will be surprised and delighted with the apricot-chocolate filling.-Carol Wit, Tinley Park, Illinois

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

1/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup chopped dried apricots
1/4 cup semisweet chocolate chips
1 tablespoon baking cocoa
1-1/2 teaspoons instant coffee granules
1 teaspoon ground cinnamon
BATTER:
3/4 cup butter, softened
1-1/3 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups plain yogurt
1/2 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 424 calories, Fat 18g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 496mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE APRICOT LAYER CAKE



Chocolate Apricot Layer Cake image

Make and share this Chocolate Apricot Layer Cake recipe from Food.com.

Provided by Mary in LA.

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup vegetable oil
3 large eggs
1 (18 1/4 ounce) box devil's food cake mix
1 1/3 cups water
1/2 cup dried apricot, finely chopped
1/2 cup sliced almonds, finely chopped
frosting
1 cup heavy cream
8 ounces bittersweet chocolate, chopped (1 ounce each)
3/4 cup apricot preserves
1/2 cup sliced almonds

Steps:

  • HEAT oven to 325 degrees.
  • Coat two 8 inch round cake pans with nonstick cooking spray.
  • Line bottoms of pans with waxed paper, coat paper with spray.
  • CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
  • Add in chopped apricots and chopped almonds.
  • Divide batter evenly between the 2 pans.
  • Bake in 325 degrees, about 45 minutes.
  • Let cool in pans for 15 minutes.
  • Then turn out layers onto rack, carefully removing waxed paper.
  • Let cool completely.
  • FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
  • Place chopped chocolate in medium-size bowl.
  • POUR heavy cream over the chocolate and stir it.
  • Put in refrigator for at least 45 minutes.
  • FILLING AND GARNISH: Place 1 cake layer on dish.
  • Spread top layer with apricot preserves.
  • Place 2nd cake layer on top of it.
  • Frost sides and on top with frosting.
  • Put sliced almonds on sides of cake.
  • Refrigerate for at least 35 minutes.

APRICOT BUTTER CAKE



Apricot Butter Cake image

This is one of the recipes that my great aunt left behind, and it seems to be a favorite with her family.

Provided by SouthernGirl24

Categories     Dessert

Time 1h

Yield 1 layered cake, 12 serving(s)

Number Of Ingredients 6

1 (16 ounce) can apricot halves
3/4 cup butter
1 3/4 cups sugar
3 eggs
1/2 cup water
2 3/4 cups self-rising flour

Steps:

  • Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
  • Cream butter and gradually add sugar until creamed well together.
  • Add 3 unbeaten eggs, one at a time, and beat well after each.
  • Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
  • Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
  • Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
  • Bake at 375 degrees for 35 to 40 minutes.
  • Cool and frost with your favorite cream cheese icing *optional*.

Nutrition Facts : Calories 358.2, Fat 13.1, SaturatedFat 7.7, Cholesterol 83.4, Sodium 464.7, Carbohydrate 56.8, Fiber 1.4, Sugar 34.9, Protein 4.7

GOLDEN PUMPKIN AND APRICOT LAYER CAKE



Golden Pumpkin and Apricot Layer Cake image

Categories     Fruit     Dessert     Bake     Cream Cheese     Apricot     Pumpkin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 22

Cake
2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Apricot Puree
3/4 cup canned solid pack pumpkin
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Frosting
1 1/4 pounds cream cheese, room temperature
2 1/2 cups powdered sugar
1/2 cup Apricot Puree
1/3 cup canned solid pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Dried apricot cutouts (optional)

Steps:

  • For Cake:
  • Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).
  • For Frosting:
  • Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

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