APRICOT GOOEY CAKE
Not sure where this came from....another handwritten note here for safe keeping. I have not made this yet, but it is a smaller cake (9 in sq pan)
Provided by Tamaretta
Categories < 60 Mins
Time 1h
Yield 1 cake, 9 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- In small saucepan, combine apricots and water. Cook over med heat 15-20 mins or until tender, stirring frequently. Drain and puree apricots. Set aside.
- While apricots are cooking, grease and flour a 9-in square pan. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat sugar and 1/3 cup butter until light and fluffy. Add vanilla, lemon extract and egg, beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture. Stir in 3 Tablespoons of apricot puree. Pour batter into prepared pan.
- Bake for 25-35 minutes or until done. Cool slightly.
- FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Bring to a boil and boil for 1 min, stirring constantly. Remove from heat and stir in coconut. Immediately spread over warm cake.
Nutrition Facts : Calories 338.9, Fat 13.2, SaturatedFat 8.8, Cholesterol 48.3, Sodium 300.1, Carbohydrate 52.5, Fiber 1.9, Sugar 32.5, Protein 3.9
FRESH APRICOT UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 375°F.
- Make topping:
- Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
- Make cake batter:
- Sift together flour, baking powder and soda, and salt into a small bowl.
- Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
- Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
- Gently spoon batter over apricots and spread evenly.
- Bake cake:
- If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
- Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.
OOEY GOEY CAKE
This cake was passed on to my mother by my grandmother. It is one of my personal favorites. I hope it becomes one of yours.
Provided by Kenneth Massey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 14
Number Of Ingredients 6
Steps:
- Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
- Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
- In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 61.4 g, Cholesterol 75.8 mg, Fat 17.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.7 g, Sodium 352.6 mg, Sugar 47.6 g
GOOEY BUTTER CAKE III
This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.
Provided by Barbara
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
- Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 49.5 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 277.7 mg, Sugar 38.7 g
APRICOT CAKE
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
- Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
- Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
- Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram
UPSIDE-DOWN STICKY APRICOT CAKE
Add a little extra to this cake with saffron strands, don't worry if you don't have any - it's delicious either way
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
- To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
- Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.
Nutrition Facts : Calories 552 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
APRICOT UPSIDE-DOWN CAKE
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
- Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
- Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
- In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
- Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.
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