Apricot Tea Cake Recipes

APRICOT TEA CAKE

Steps:

• Whisk together the flour, baking powder and salt in a small bowl. Set aside.
• In the bowl of a standing mixer, cream the butter and 1 cup of the sugar until light and fluffy, about three to five minutes.
• Add the eggs one at a time and the vanilla extract and mix until combined.
• Gradually add the flour and mix just until combined. (It will be a wet dough.)
• Wrap dough in plastic and chill until firm, about one hour. (Dough can be made in advance and refrigerated until needed.)
• Preheat oven to 375 and grease a tart pan.
• Toss apricots with lemon zest, juice and remaining tablespoon of sugar.
• Divide dough in half. Press one half into bottom of tart pan.
• Top dough with chopped fruit.
• With your fingers, tear off a chunk of the remaining dough and flatten it into a thin layer. Place on top of the fruit.
• Repeat with the remaining dough, cobbling together the pieces until the fruit is mostly covered, but some gaps remain. (Dough will join together in the cooking and create a scalloped top.)
• Sprinkle generously with raw sugar.
• Bake until top crust is puffed and golden brown, about 35 to 40 minutes.
• Cool on a wire rack before serving.

APRICOT TEA LOAF

Steps:

• Soak apricots in hot tea for 1 hour till tea is absorbed.
• Preheat oven to 180 degrees.
• Grease and line loaf pan - 13cms x 25cms.
• With electric mixer, cream butter and sugar
• Add egg and beat well.
• Fold in flour and apricots.
• Spoon into prepared pan.
• Bake 40-45 minutes.
• Cool in tin for 5 minutes then turn onto wire rack to cool.

APRICOT DANISH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
• In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
• In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.