Best 3 Healthy Apricot Ginger Cake Recipes
Are you trying to find a delightful and wholesome recipe for apricot ginger cake? Look no further! This article will guide you on your culinary journey to creating an exquisite cake that is not only bursting with flavor but also packed with the goodness of apricots and ginger. Apricots, with their natural sweetness and vibrant orange hue, lend a moist texture and a burst of fruity delight to the cake. Ginger, known for its zesty and aromatic qualities, adds a subtle warmth and depth of flavor that perfectly complements the apricots. Together, these two ingredients create a harmonious balance of flavors that will tantalize your taste buds. Get ready to embark on a sweet adventure as we explore the best recipe for a healthy apricot ginger cake.
Let's cook with our recipes!
ALLERGEN-FREE WARM APPLE-APRICOT CAKE
Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products. The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in "The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious!" This bundt cake is one of Ms. Sandler's favorites. For a super-moist cake, add 4 cups of apples and 1 cup of apricot fruit spread. Serve this cake warm out of the oven for brunch, or it's delicious served at room temperature too.
Provided by Tara Parker-Pope
Categories dessert
Time 1h30m
Yield 1 bundt cake; 12 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a bundt-style pan with nonstick baking spray.
- Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
- In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
- Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
- Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
- Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 67 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 38 grams, TransFat 0 grams
UPSIDE-DOWN APRICOT CAKE
A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!
Provided by Amber Marie
Categories Bundt Cake
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
- Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
- Sift flour, baking powder, salt, and cinnamon together in a bowl.
- Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
- Bake in the center of the preheated oven, about 45 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g
APRICOT BUTTER CAKE
Just the thing when you have a hungry horde coming over
Provided by Mary Cadogan
Categories Dessert
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
- Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades - if the mixture briefly leaves a trail, you are ready to proceed.
- Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
- Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
- Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
Tips:
- Choosing the Right Apricots: Select ripe, plump, and juicy apricots for the best flavor and texture.
- Preparing the Apricots: For a smoother texture, peel the apricots before slicing them. Alternatively, you can leave the skin on for a more rustic look.
- Measuring the Ginger: Fresh ginger is preferred for its vibrant flavor. Use a microplane grater or finely chop the ginger to ensure it evenly distributes throughout the batter.
- Creaming the Butter and Sugar: Creaming these ingredients together until light and fluffy incorporates air into the batter, resulting in a tender and moist cake crumb.
- Gradually Adding Eggs: Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. This helps prevent the batter from curdling.
- Mixing Dry and Wet Ingredients: Alternate adding the dry ingredients and buttermilk to the wet ingredients in three additions, mixing just until combined. Overmixing can result in a tough cake.
- Baking the Cake: Preheat the oven to the correct temperature before baking the cake. Use a toothpick or skewer inserted into the center of the cake to check for doneness. It should come out with just a few moist crumbs attached.
- Cooling the Cake: Allow the cake to cool completely before frosting or glazing. This helps the cake hold its shape and prevents the frosting from melting.
Conclusion:
This collection of apricot ginger cake recipes offers a delightful balance of sweet and tangy flavors, with the aromatic warmth of ginger complementing the juicy apricots. Whether you prefer a classic bundt cake, a moist loaf cake, or individual cupcakes, these recipes provide options for every occasion. Remember to select ripe apricots, cream the butter and sugar until light and fluffy, and alternate adding the dry and wet ingredients to achieve a tender and flavorful cake. Experiment with different frostings or glazes to create a unique and visually appealing dessert that is sure to impress your family and friends.
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