Apricot Baby Food Cake With Cream Cheese Icing Recipe
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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
Steps
-
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.
Tips from the Betty Crocker Kitchens
-
tip 1
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.
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
- 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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Apricot Baby Food Cake With Cream Cheese Icing Recipe
Source: https://www.bettycrocker.com/recipes/apricots-and-cream-cheese-cake/313dffb0-7293-4d96-98a5-2bab88b4d788