Walnut Apricot Bundt Cake Recipes

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WALNUT BUNDT CAKE



Walnut Bundt Cake image

Walnut Bundt Cake is a rich, moist coffee cake packed with buttery walnut flavor. Nutty fall cake made with walnut flour and chopped walnuts inside and out!

Provided by Sabrina Snyder

Categories     Dessert

Time 2h

Number Of Ingredients 11

1 cup unsalted butter (, softened)
1 cup sugar
1/2 cup brown sugar (, packed)
4 large eggs
1 tablespoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup walnuts (, ground)
1 cup whole milk
1 cup walnuts (, chopped)

Steps:

  • Preheat oven to 350 degrees and spray a 12 cup bundt pan with baking spray.
  • Cream butter, sugar, and brown sugar in stand mixer on medium speed until light and fluffy.
  • Add in the eggs one at a time until well combined.
  • Add in vanilla extract.
  • Sift together flour, baking powder and salt then alternate adding with milk into your stand mixer until just combined.
  • Add ground walnuts and half the chopped walnuts until just combined.
  • Pour into bundt pan and top with remaining walnuts.
  • Bake for 65-75 minutes until a toothpick comes out clean.
  • Let cool for 20 minutes before removing from pan by inverting over cake plate Invert again to have walnuts back on top.

Nutrition Facts : Calories 478 kcal, Carbohydrate 49 g, Protein 8 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 133 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving

WALNUT APRICOT BUNDT CAKE



Walnut Apricot Bundt Cake image

This honey-sweetened cake, with dried apricots, walnuts and a hint of orange, is just sweet enough to serve for dessert. But my favorite place for it is at the breakfast or brunch table, or with afternoon tea.

Provided by Martha Rose Shulman

Categories     brunch, dinner, snack, cakes

Time 2h

Yield 16 servings

Number Of Ingredients 14

100 grams / 1/2 cup dried apricots
Boiling water
383 grams / about 3 cups whole wheat flour
3/4 teaspoon fine sea salt
1 tablespoon baking powder
1 1/4 teaspoons baking soda
3 eggs, at room temperature
1 1/2 cups / 355 milliliters buttermilk
1/2 cup / 118 milliliters soaking water from apricots
145 grams / 5 ounces / 1 1/4 sticks unsalted butter, melted
1/2 cup / 118 milliliters mild honey, such as clove
1 3/4 teaspoons vanilla extract
2 teaspoons orange flower water (optional)
75 grams / 2/3 cup walnuts, coarsely chopped

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.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 5 grams, TransFat 0 grams

CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING



Cream cheese -Apricot Cake with Cream Cheese Icing image

I adapted this recipe from an old new England magazine about 8 years ago. This recipe was from a country Inn in VT. Cream cheese is mixed in to the batter. It is a really buttery sweet cake,and very tasty. I added a Cream Cheese icing. That puts it over the top. My daughters says it's addictive.Great with a cup of coffee after...

Provided by Nor Mac

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 16

2 c water for (apricot and raisins)
1/2 c chopped up dried apricots cut in to small pieces
1/2 c golden raisins
2 c sugar -divided
8 oz softened cream cheese
1 c butter(2 sticks)softeneed
1/2 Tbsp vanilla
4 large eggs
2 c all purpose flour sifted
1/2 Tbsp baking powder
1/2 c chopped walnuts,or chopped pecans
CREAM CHEESE ICING
4 oz cream cheese
1/2 c powdered sugar
1 tsp vanilla extract
4 Tbsp milk

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.

WALNUT-APRICOT POUND CAKE



Walnut-Apricot Pound Cake image

Check out this pound cake packed with walnut and apricot - a delicious treat made using Gold Medal® flour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 24

Number Of Ingredients 15

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 1/4 cups butter, softened
1 teaspoon vanilla
5 eggs
1/2 cup milk
1/2 cup apricot nectar
1 1/2 cups chopped dried apricots (about 9 oz)
1 cup chopped walnuts
1 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
4 to 6 teaspoons apricot nectar

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.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 27 g, TransFat 0 g

APRICOT WALNUT CRESCENTS



Apricot Walnut Crescents image

17

Categories     Dessert     Cookies     Baked Goods     Walnuts

Time 9h

Yield 36

Number Of Ingredients 18

all-purpose flour
salt
sugar
butter
sour cream
eggs
apricot preserves (jam)
walnuts
powdered sugar
all-purpose flour
salt
sugar
butter
sour cream
eggs
apricot preserves (jam)
walnuts
powdered sugar

Steps:

  • Mix flour, salt, and sugar. With a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and egg. Knead lightly until mixture holds together. Wrap well in plastic wrap and refrigerate for 4 hours or overnight. Divide dough into thirds. On a lightly floured pastry cloth, roll each third into a circle 11 inches in diameter. Spread each circle evenly with 2 tablespoons of apricot preseves and 2 tablespoons ground walnuts. Cut each circle into 12 pie-shaped wedges. Roll up each wedge, starting at the wide end. Place seam-side down about 2 inches apart on greased cookie sheets. Bake at 375℉ (190℃) for 20 minutes, until golden brown. Place on wire rack. Dust with confectioners' sugar when completely cool.

Nutrition Facts :

APRICOT ALMOND BUNDT CAKE



Apricot Almond Bundt Cake image

This recipe was passed on to me many years ago by another bundt cake enthusiast! I use the all-fruit variety of apricot preserves.

Provided by Sydney Mike

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 lb unsalted butter
2 cups granulated sugar
2 eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (8 ounce) container sour cream, room temperature
1 cup sliced almonds
1 (12 ounce) bottle apricot preserves

Steps:

  • Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
  • With electric mixer, cream together the butter & sugar.
  • Add eggs, one at a time, before adding extract.
  • In another bowl, sift or whisk together flour, baking powder & salt.
  • Add flour mixture to butter mixture alternately with sour cream.
  • Sprinkle 1/2 cup almonds on bottom of pan.
  • Pour half the batter over nuts.
  • Arrange remaining nuts over batter.
  • Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
  • Pour remaining batter over the preserves.
  • Bake for 55 minutes.

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