Best 2 Apricot Honey Cake Recipes

Apricot honey cake is a delectable dessert that combines the natural sweetness of apricots with the rich flavor of honey. It is often served during special occasions, such as birthdays and holidays, due to its impressive appearance and delicious taste. The cake is typically made with a combination of flour, sugar, butter, eggs, and baking powder, and then topped with a layer of apricot jam and a honey glaze. The result is a moist, flavorful cake that is sure to please everyone at the table. Whether you are a seasoned baker or a novice in the kitchen, this article will provide you with the best recipes and tips for creating a perfect apricot honey cake.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP

Apricot Yogurt Cake with Orange Honey Syrup image

Categories Cake Citrus Dairy Nut Dessert Bake Yogurt Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 11

Ingredients

two 8-ounce containers plain yogurt
2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 large eggs
3/4 cup dried apricots, chopped fine
1 cup walnuts, chopped fine
Orange Honey Syrup
mint sprigs for garnish

Steps:

Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

APRICOT HONEY CAKE

Apricot Honey Cake image

Provided by Joan Nathan

Categories Cake Rum Fruit Dessert Rosh Hashanah/Yom Kippur Apricot Almond Fall Kosher Honey Vegetarian Pescatarian Dairy Free Peanut Free Soy Free

Yield Makes 1 Cake

Number Of Ingredients 14

Ingredients

1/2 cup dried apricots, roughly chopped
1/4 cup dark rum
2 large eggs
1 cup clover honey
1/3 cup vegetable oil
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1/3 cup sugar
1 teaspoon salt
1/3 cup apricot jam
1 3/4 cups white rye or unbleached all-purpose flour
1/4 cup cake or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 cup slivered almonds, or roughly chopped walnuts or cashews

Steps:

In a small bowl, soak the apricots in the rum for at least 30 minutes.
Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
Sift the 2 flours and the baking soda into another bowl.
Strain the apricots, reserving the excess rum.
Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

Tips:

For a richer flavor, use dark honey instead of regular honey.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
For a smooth and creamy frosting, beat the butter and cream cheese until light and fluffy before adding the honey and vanilla extract.
If you don't have apricot preserves, you can use another type of fruit preserves, such as strawberry or raspberry.
Garnish the cake with fresh apricots or apricot slices before serving.

Conclusion:

This apricot honey cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is complemented perfectly by the sweet and tangy apricot frosting. This cake is sure to be a hit with everyone who tries it!