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Apricots and Cream Cheese Cake
Apricots and Cream Cheese Cake
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Prep Time:
50 minutes
Total Time:
2 hours 20 minutes
Apricot dessert with creamy frosting, perfect for sharing.
Ingredients:
  • 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)
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/4 cup reserved apricot puree
  • 5 soft, dried apricots
  • 1/4 teaspoon granulated sugar
  • 2 lemon leaves or rose leaves
Instructions:
  • Preheat oven to 350°F. Grease and line 3 (8- or 9-inch) round pans. Blend canned apricots in a food processor until smooth, about 30 seconds, scraping bowl halfway through. Set aside.
  • In a large bowl, mix 1 cup of butter and 1 3/4 cups granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla. Add flour, baking powder, baking soda, and salt; mix on low speed until combined. Set aside 1/4 cup of apricot puree. Combine the remaining apricot puree and apricot nectar into the batter; mix on low speed until combined. Beat on medium speed for 2 minutes. Divide the batter evenly into two pans, spreading about 2 cups of batter in each.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to cooling racks. Let them cool completely for about 40 minutes before serving.
  • In a large bowl, whip cream cheese and 1 cup of butter with an electric mixer until creamy. Mix in powdered sugar, 2 teaspoons of vanilla, and reserved puree until well combined. Transfer about 1 1/2 cups of the frosting into a decorating bag with a medium star tip.
  • Start by placing one cake layer on a cake plate, flat side facing down. Spread approximately 3/4 cup of frosting on top of the layer. Next, use a decorating bag to create a decorative wavy ring of frosting around the outer top edge of the cake, slightly extending over the edge. Add the second cake layer with the flat side facing down and repeat the frosting and piping process. Place the final layer with the flat side facing up. Frost the top of the cake using the remaining frosting and create a decorative edge by piping frosting. Remember not to frost the sides of the cake. Enjoy!
  • For garnish, halve 2 dried apricots. Roll each halved apricot between plastic wrap to a 1 1/2-inch diameter. Set aside. Roll the remaining 3 apricots to about 2-inch diameters. Roll one apricot half into a tight roll to create the center of the rose. Arrange the 3 remaining apricot halves around to form petals, securing at the bottom. Place the larger apricot circles around the smaller ones and pinch at the bottom to finish the rose. Lightly sprinkle with 1/4 teaspoon of sugar. Place the rose in the center of the cake and add lemon leaves next to it. Refrigerate until serving.

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