APRICOT LAYER CAKE RECIPES

Name: Apricot Layer Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings.
Ingredients: 1 package white cake mix (regular size); 1-1/4 cups water; 3 large egg whites; 1/3 cup canola oil; 1 tablespoon grated orange zest; 1 teaspoon orange or lemon extract; 2/3 cup apricot preserves; BROWNED BUTTER FROSTING:; 1/2 cup butter; 3-1/2 to 4 cups confectioners' sugar; 1/3 cup orange juice; 1/4 cup chopped pecans

APRICOT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Apricot Layer Cake Recipe: How to Make It - Taste of Home image

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Steps:

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts : Calories 511 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 376mg sodium, CarbohydrateContent 82g carbohydrate (63g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

HEAVENLY ALMOND-APRICOT LAYER CAKE RECIPE - BETTYCROCKER.COM

Heavenly Almond-Apricot Layer Cake Recipe - BettyCrocker.com image

The combination of tasty fruit and toasted almonds couldn’t get any sweeter than in this heavenly layer cake filled with juicy apricot filling.

Provided by Betty Crocker Kitchens

Total Time 2 hours 35 minutes

Prep Time 50 minutes

Yield 16

Number Of Ingredients 16

Ingredients

2 cups Gold Medal™ all-purpose flour
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 cup milk
3 eggs
1/4 teaspoon almond extract
6 cups powdered sugar
2/3 cup butter, softened
1/4 cup plus 2 to 3 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 jar (12-oz) apricot preserves (1 cup)
3/4 cup toasted sliced almonds

Steps:

Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.

Nutrition Facts : Calories 570 , CarbohydrateContent 86 g, CholesterolContent 80 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 74 g, TransFatContent 1/2 g

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APRICOT LAYER CAKE RECIPE: HOW TO MAKE IT

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
From preprod.tasteofhome.com
Total Time 60 minutes
Category Desserts
Calories 511 calories per serving

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

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Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

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Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

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