APRICOTS AND CREAM CHEESE CAKE
This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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 Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g
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NR HASAN
[email protected]This cake was terrible! The apricots were rotten and the cream cheese filling was sour. The crust was also burnt. I wouldn't recommend this recipe to my worst enemy.
Sadique Khan
[email protected]This cake was a disaster! The apricots were mushy and the cream cheese filling was curdled. The crust was also soggy. I wouldn't recommend this recipe.
Aisha Sitsapelane
[email protected]I wasn't a fan of this cake. The apricots were too tart and the cream cheese filling was too bland. I wouldn't recommend this recipe.
CH MUNEEB
[email protected]This cake was okay, but not great. The apricots were a bit too tart and the cream cheese filling was a bit too bland. I think I'll try a different recipe next time.
christian linus
[email protected]I followed the recipe exactly, but my cake didn't turn out well. The apricots were too tart and the cream cheese filling was too runny. I think I'll try a different recipe next time.
king Ehitsham
[email protected]This cake was a bit of a disappointment. The apricots were tart and the cream cheese filling was bland. The crust was also a bit dry. I wouldn't recommend this recipe.
Chilekwa Trexer
[email protected]This cake is so good! The apricots and cream cheese are a perfect combination, and the crust is flaky and delicious. I highly recommend this recipe!
Queen baby
[email protected]I made this cake for my family, and they loved it! The apricots and cream cheese were a perfect combination, and the crust was flaky and delicious. I will definitely be making this cake again.
Fredy Carrillo
[email protected]This cake is delicious! The apricots add a lovely sweetness and moisture, and the cream cheese filling is creamy and tangy. The crust is also perfect, flaky and buttery. I highly recommend this recipe!
Harry Thompson
[email protected]I love this cake! It's so easy to make, and it always turns out perfectly. The apricots and cream cheese are a great combination, and the crust is always flaky and delicious.
Gavin Eroglu
[email protected]This cake was a little more work than I expected, but it was worth it. The apricots and cream cheese filling were divine, and the crust was perfect. I will definitely be making this cake again for special occasions.
STYLISH SINGER
[email protected]I've made this cake several times, and it's always a crowd-pleaser. The apricots and cream cheese are a perfect combination, and the crust is always flaky and delicious. I highly recommend this recipe!
Gideon Ishiekwene
[email protected]I made this cake for a potluck, and it was a huge success! Everyone loved it. The apricots gave the cake a lovely flavor, and the cream cheese filling was decadent. I will definitely be making this cake again.
Jamal Kushtia
[email protected]This cake was so easy to make, and it turned out beautifully. I used fresh apricots from my backyard, and they were perfect. The cake was light and fluffy, and the cream cheese filling was creamy and tangy. I highly recommend this recipe!
Justin Bekker
[email protected]I'm not usually a fan of fruit cakes, but this one changed my mind. The apricots added a lovely sweetness and moisture, and the cream cheese filling was smooth and creamy. I'll definitely be making this again!
Logan Tilton
[email protected]This apricot and cream cheese cake was a hit at my last dinner party! The combination of tangy apricots and creamy cheese was perfect, and the crust was flaky and delicious. I will definitely be making this again.