APRICOT SNACK CAKE
This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It's an ideal recipe for using overripe fruits, if you've bought too many and can't eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.
Provided by Kay Chun
Categories snack, cakes, dessert
Time 45m
Yield One 9-by-5-inch loaf
Number Of Ingredients 13
Steps:
- Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
- On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
- Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
- Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
- Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
- Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.
SUN OVEN APRICOT ALMOND HONEY LOAF
Number Of Ingredients 17
Steps:
- Set Sun Oven out to preheat. Butter and flour a standard loaf pan; set aside. In a large bowl, beat together the butter, sugar, honey, sour cream, eggs, and vanilla until blended. In a small bowl whisk together the flour, baking powder, and salt. Stir the flour mixture into the butter mixture until just moistened. Fold in the apricots, almonds, and lemon peel. Pour batter into prepared pan. Bake in the Sun Oven until a toothpick inserted in the center comes out clean, about 1 1/4 hours. Set the pan on a rack to cool for 15 minutes. Remove the loaf from the pan and cool completely on the rack. In a small bowl, stir together all the ingredients for the glaze. When the loaf has cooled, brush the top with the glaze mixture.
Nutrition Facts : Nutritional Facts Serves
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY HONEY AND APRICOT ALMOND CAKE
This dense, honey sweetened cake is a real treat. Plate it with a wedge of ripe apricot drizzled with a bit of honey and then nestle a whole almond in the apricot pit hollow. Serve with a cup of chai for a delightful and unforgetable sensory experience. It's manna. Truly.
Provided by rsarahl
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
- Make fruit layer for the cake by mixing together the first 4 ingredients.
- Then sprinkle the flour over the fruit and stir a few times to blend.
- In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
- In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
- Sift flour mixture into the honey mixture and stir to blend.
- Pour slightly less than half of the batter into the prepared pan and spread it evenly.
- Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
- Bake for 30 minutes.
- Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
- Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
- Cool cake completely before slicing.
Nutrition Facts : Calories 454.3, Fat 19.4, SaturatedFat 2.1, Sodium 205, Carbohydrate 68.5, Fiber 5.2, Sugar 44.4, Protein 7.5
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