Tuesday, July 26, 2016

Lindsey's Apricot Cake

Mmmm! I created this after wondering what to do with all my canned apricots. This cake is dense and similar in consistency to bars or a cheesecake. The tangy apricots and creamy frosting are enough to make you want to eat the entire pan! Be careful :) Cut these into bars and serve on a platter.

Apricot Cake

  • 1½ c. sifted cake flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ c. butter
  • 1 c. sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1 cup, drained, canned apricots
  • ½ c. plain Greek yogurt (or sour cream)


  • 8 oz softened cream cheese
  • 1/2 cup butter (room temperature)
  • 1 tsp vanilla
  • 3 cups Powdered Sugar
  • tiny, tiny pinch of salt (to enhance flavor)
  • 1/2 cup drained, canned apricots

Heat oven to 400 degrees. Lightly spray a 9x13 cake pan with cooking oil and dust with flour. Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar and eggs. Add the vanilla and yogurt - beat until blended. Batter will be thick like pudding. Pour into pan and bake 30 to 35 minutes.

Whip cream cheese and butter together until light and fluffy. Add vanilla and mix. Add apricots and mix well until blended. Add powdered sugar one cup at a time and mix until thick and creamy. Add more powdered sugar if needs thickening. Set aside in fridge and chill.

Remove cake from oven and cool. When cake is cooled, frost. Chill in fridge for 2 hours, serve cold.

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