APRICOTS AND CREAM CHEESE CAKE
This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
- In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
- In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
- Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
- For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g
APRICOT-PECAN UPSIDE-DOWN CAKE
Categories Cake Fruit Dessert Bake Apricot Cherry Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make topping
- Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
- Make cake
- Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.
- Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.
- Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream
APRICOT-PECAN CREAM CHEESE CAKE
Make and share this Apricot-Pecan Cream Cheese Cake recipe from Food.com.
Provided by Dragonfly AZ
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened.
- Drain apricots well and reserve liquid.
- Mix together flour, baking powder, and pecans.
- In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar.
- Stir in apricots.
- Beat in eggs, 1 at a time.
- Fold in flour mixture, 1/3 at a time.
- Pour batter into greased and floured Bundt pan.
- Bake at 325 for 65-70 minutes, or until tests done.
- Remove from oven and slowly pour reserved liquid over hot cake.
- Let rest in pan for 10 minutes, then turn the cake out onto a wire rack.
- Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake.
- Let cake cool completely, then wrap tightly and refrigerate overnight.
Nutrition Facts : Calories 310.2, Fat 20.4, SaturatedFat 11, Cholesterol 99, Sodium 176.2, Carbohydrate 28, Fiber 1.1, Sugar 14.5, Protein 5
CREAM CHEESE -APRICOT CAKE WITH CREAM CHEESE ICING
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
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.
BUTTER PECAN CAKE WITH APRICOTS
Doctor a cake mix with a can of fruit. A sweet layer of fruit preserves hides under the creamy frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered.
Nutrition Facts : Calories 320, Carbohydrate 52 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1 1/2 g
APRICOT CHEESECAKE
I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.
Provided by Linda M. Malek
Categories Desserts Cakes Cheesecake Recipes
Time 8h48m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
- Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
- Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
- Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
- Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g
More about "apricot pecan cream cheese cake recipes"
APRICOT RAISIN CAKE - ROCK RECIPES
From rockrecipes.com
4.5/5 (113)Total Time 2 hrsCategory Cakes, Pies, And TartsCalories 155 per serving
APRICOT CAKE - CHRISTINA'S CUCINA
From christinascucina.com
4.9/5 (15)Total Time 5 minsCategory DessertsCalories 162 per serving
BANANA SPLIT CAKE RECIPE WITH NO CREAM CHEESE - MSN
From msn.com
30 CLASSIC EASTER DISHES FROM GRANDMA’S RECIPE BOOK - MSN
From msn.com
30 BEST EASY CAKE RECIPES - CAKE RECIPES EVERYONE CAN MAKE …
From delish.com
APRICOT PECAN RUGELACH - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
TRADITIONAL NEWFOUNDLAND APRICOT CAKE - BONITA'S KITCHEN
From bonitaskitchen.com
APRICOT PECAN POUND CAKE | CANADIAN LIVING
From canadianliving.com
APRICOT CAKE WITH FRESH APRICOTS - BAKES BY BROWN …
From bakesbybrownsugar.com
APRICOT-PECAN CREAM CHEESE CAKE - LUNCHLEE
From lunchlee.com
APRICOT PECAN UPSIDE-DOWN CAKE RECIPE | LAND …
From landolakes.com
APRICOT STREUSEL CHEESECAKE | FRESH BEAN BAKERY
From freshbeanbakery.com
APRICOT SOUR CREAM BUNDT CAKE - GARLIC & ZEST
From garlicandzest.com
CRUMB APRICOT CHEESECAKE - VIKALINKA
From vikalinka.com
ITALIAN CREAM CAKE | CHEF DENNIS
From askchefdennis.com
BUTTER PECAN CAKE WITH APRICOTS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
APRICOT CREAM CHEESE THUMBPRINT COOKIES - SALLY'S …
From sallysbakingaddiction.com
APRICOT RAISIN CREAM CHEESE BUNDT CAKE - LORD …
From lordbyronskitchen.com
10 PECAN DESSERTS THAT TASTE LIKE PERFECTION - MSN
From msn.com
APRICOT FARMERS CHEESECAKE - MOMSDISH
From momsdish.com
CARROT CAKE SHEET CAKE WITH PECAN CREAM CHEESE FROSTING
From howsweeteats.com
MOIST APRICOT CAKE - CAKE WITH FRESH APRICOTS
From veenaazmanov.com
BLUE BELL JUST RELEASED ITS MOST DECADENT ICE CREAM FLAVOR YET
From allrecipes.com
APRICOT NECTAR CREAM CHEESE CAKE - FARM BELL RECIPES
From farmbellrecipes.com
You'll also love