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Apricots and Cream Cheese Cake

This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.

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  • Prep Time 50 min
  • Total Time 2 hr 20 min
  • Servings 16

Ingredients

Cake

1
can (15.5 oz) apricot halves in heavy syrup, well drained
1
cup butter, softened
1 3/4
cups granulated sugar
4
eggs
1
teaspoon vanilla
2 3/4
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
can (5.5 oz) apricot nectar (about 2/3 cup)

Frosting

4
oz (half of 8-oz package) cream cheese, softened
1
cup butter, softened
5
cups powdered sugar
2
teaspoons vanilla
1/4
cup reserved apricot puree

Garnish

5
soft, dried apricots
1/4
teaspoon granulated sugar
2
lemon leaves or rose leaves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.)
  • 6 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.

EXPERT TIPS

Expert Tips

An easy way to fill the decorating bag with frosting is to fit the bag with the tip, then place the bag, tip side down, in a tall drinking glass. Fold the top edge of bag down over the outside of the glass and spoon the frosting into the bag.

Do you have only 2 cake pans? Refrigerate the batter for the third pan. Once the first 2 pans have baked, cooled 10 minutes and the cakes have been removed, wash the pan. Prepare the pan as directed; bake batter as directed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
115mg
115%;
Sodium
450mg
450%;
Total Carbohydrate
83g
83%
(Dietary Fiber
1g
1%
  Sugars
63g
63%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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