Little Apricot Cakes Recipes

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EASY APRICOT CAKE RECIPE



Easy Apricot Cake Recipe image

Apricot Cake is so easy to make from scratch! This simple but so flavorful cake is topped with fresh apricots and is perfect for summer entertaining.

Provided by Julia Foerster

Categories     Baking

Time 1h20m

Number Of Ingredients 11

2 pounds fresh apricots (halved and pit removed )
1 Tbsp lemon juice
1/2 cup butter (room temperature )
3/4 cup sugar
1 tsp vanilla extract
4 large eggs
2 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 Tbsp powdered sugar (for serving)

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.

Nutrition Facts : Calories 258 kcal, Carbohydrate 39 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 139 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

LITTLE APRICOT CAKES RECIPE - (4.6/5)



Little Apricot Cakes Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 12

Nonstick vegetable oil spray
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon lemon zest, finely grated
1 teaspoon vanilla extract
1/3 cup whole milk
2 apricots, halved, pitted, cut into 1/4" wedges
2 tablespoons raw sugar

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.

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