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Apricots and Cream Cheese Cake

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By Betty Crocker Kitchens
Updated Mar 20, 2014
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This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.

Apricots and Cream Cheese Cake

  • Prep Time 50 min
  • Total 2 hr 20 min
  • Servings 16
  • Ingredients 18
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.

Nutrition

600 Calories
27g Total Fat
4g Protein
83g Total Carbohydrate
63g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
16g
82%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
450mg
19%
Potassium
110mg
3%
Total Carbohydrate
83g
28%
Dietary Fiber
1g
5%
Sugars
63g
Protein
4g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
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 Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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