Apricot cake
This Apricot Cake features a delightful combination of soft, moist texture and fruity sweetness. It's an easy recipe perfect for impressing guests at any gathering.
Cook time 30 min
Prep time 45 min
Ingredients:
1 cup dried apricots1 tbsp milk (1% fat)
1 tbsp butter
1 cup sugar
1 tsp vanilla extract
2 eggs
1 cup all-purpose white wheat flour
1 tsp baking soda
1 tbsp dried coconut meat
2 cups powdered sugar
Indulge your taste buds with this delightful Apricot Cake. It's a perfect blend of fruity sweetness and soft, moist texture. This recipe is simple and sure to impress your friends and family at any gathering.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Place the dried apricots in a small saucepan. Cover them with water and bring to a boil.
- Reduce the heat and let them simmer for about 10 minutes until they are soft.
- Drain the apricots and let them cool slightly. Once cooled, chop them into small pieces.
- In a large mixing bowl, cream together the butter and sugar until it becomes light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the flour mixture to the wet mixture, mixing just until combined.
- Stir in the chopped apricots gently until distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, combine the milk and powdered sugar in a bowl. Stir until smooth.
- Once the cake is out of the oven and slightly cooled, pour the icing over the top.
- Sprinkle the dried coconut meat over the iced cake.
- Allow the cake to cool completely before slicing and serving. Enjoy!
Now that you've baked a delightful apricot cake, you can sit back and enjoy its luscious flavors. Whether it's for a special occasion or just a sweet treat, this cake is sure to be a hit. Enjoy with a warm cup of tea or coffee.
Apricot cake FAQ:
Bake the apricot cake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
While dried apricots work best in this recipe for texture and sweetness, you can use fresh apricots. If using fresh, reduce the amount of sugar slightly, as they're less sweet, and consider adjusting the moisture in the batter.
Store any leftover apricot cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months.
A 9-inch round cake pan is recommended for this apricot cake recipe. Ensure it is greased and floured or lined with parchment paper to prevent sticking.
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the top should be lightly golden and spring back when touched.
Tips:
- Make sure to soak the dried apricots in warm water for about 10-15 minutes to soften them before adding to the batter.
- When mixing the batter, ensure all ingredients are at room temperature for a smoother blend.
- You can substitute the dried coconut meat with fresh grated coconut for a more intense coconut flavor.
- Line your baking pan with parchment paper to prevent the cake from sticking and to make cleanup easier.
- Check the cake with a toothpick or cake tester inserted into the center; it should come out clean when the cake is done.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition per serving
8 ServingsCalories 400kcal
Protein 4.20g
Carbohydrates 90g
Fiber 2.02g
Sugar 72g
Fat 3.77g
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