Best Cinnamon Apricot Cake Recipes

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CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE



Cinnamon Spiced Apricot Pecan Upside-Down Cake image

Apricots drenched in caramel and ground pecans and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.

Provided by Food Network Kitchen

Time 2h30m

Yield 8

Number Of Ingredients 14

3/4 cup sugar
1/2 teaspoon kosher salt (optional)
1 1/4 to 1 1/2 pounds firm ripe apricots, halved and pitted
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup finely ground pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
  • Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
  • Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
  • Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.

CINNAMON CHOCOLATE APRICOT COFFEE CAKE



Cinnamon Chocolate Apricot Coffee Cake image

Can use dried apricots or cherries, would be great with coffee in the morning either way ! Recipe originally from the Cake Doctor book. Picture from the internet.

Provided by Carol Junkins

Categories     Cakes

Time 1h

Number Of Ingredients 11

vegetable oil spray for misting the pan and flour for dusting the pan.
1 pkg 18.25 ounces plain white cake mix
3/4 c finely chopped dried apricots or dried cherries
1/2 c miniature semisweet chocolate chips
1 tsp ground cinnamon
1 pkg 3.4 ounces vanilla instant pudding mix
1 c sour cream
1/2 c vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/4 c granulated sugar
4 large eggs
2 tsp confectioners' sugar

Steps:

  • 1. Place a rack in the center of oven and preheat to 350 degreesF. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan inside.
  • 2. For the streusel filling, place 2 tablespoons cake mix, the apricots, chocolate chips, and cinnamon in a small mixing bowl and stir until well combined. Set the bowl aside.
  • 3. Place the remaining cake mix, the pudding mix, sour cream, oil, sugar, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scrapping the sides down again if needed. The batter should look thick and smooth. Pour two-thirds of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the third of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.
  • 4. Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice and eat while still warm. Sift the confectioners sugar over the top for garnish.
  • 5. Store this cake, covered in aluminum foil or under a glass cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.

APRICOT AND CINNAMON CAKE



Apricot and cinnamon cake image

Delicious apricots make this cake so succulent and soft.

Provided by bakingchef15

Time 1h40m

Yield Makes Slices

Number Of Ingredients 9

8oz self raising flour
2 level tsp ground cinnamon
4oz English butter
5oz soft brown sugar
4-6oz dried apricots, chopped
1tbsp honey
3 tbsp milk
2 eggs, beaten
Runny honey to glaze

Steps:

  • Pre-heat oven to 170c. Butter and base line a cake tin.
  • Combine the flour and cinnamon in a bowl. Rub in the butter until it resembles fine breadcrumbs.
  • Stir in the sugar and apricots. Mix the honey and milk together and add to the dry mixture with the eggs. Mix well with a metal or wooden spoon.
  • Spoon into cake tin.
  • Bake for 1hour 20min until firm to touch, turn onto wire rack, while warm glaze with honey then glaze again while cooling.

STICKY APPLE CARROT PUDDING CAKE WITH APRICOT CINNAMON SAUCE RECIPE - (5/5)



Sticky apple carrot pudding cake with apricot cinnamon sauce Recipe - (5/5) image

Provided by flour_arrangements

Number Of Ingredients 24

Apricot cinnamon sauce:
2/3 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
good pinch of nutmeg
1/4 tsp all spice
1/4 tsp cloves
3/4 tsp cinnamon
3/4 tsp sea salt
2 tsp pure vanilla extract
3 TBSP apricot preserves
8 ounces plain greek yogurt
2/3 cup white sugar
1/2 cup packed dark brown sugar
2 large eggs
1 large apple, chopped
1 carrot, finely grated
2/3 cup powdered sugar
2 1/2 tbsp apricot preserves
1/2 tsp cinnamon
1 tbsp cold water

Steps:

  • Add chopped apple and grated carrots to a large bowl; add the greek yogurt, white sugar, vanilla extract, salt, all of the spices and eggs; mix together with a fork. In a separate bowl, combine all flours/starches with xanthan gum, baking powder and baking soda; mix together well. Now fold the dry ingredients into the bowl with the wet ingredients until they are well combined, then add the apricot jam and brown sugar, mix with fork. bake for 25 minutes in a pre-greased square 9 inch pan at 375 then remove & lightly cover with foil, put back int the oven and bake for another 10-12 minutes at 375. The edges are the best part--they'll get dark and crispy when they bake and take on a caramelized flavor :D. For the sauce: Combine preserves and powdered sugar, mix with fork (it'll be gooey) now add the cinnamon, mix, then add in water. You can leave it out until the cake cools and pour it on the entire cake or serve the cake warm (best when warm) and drizzle glaze on each individual serving.

CINNAMON APRICOT CAKE



Cinnamon Apricot Cake image

A tangy summertime cake for those fresh apricots.

Provided by Brittany N Eicher

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 11

½ cup white sugar
1 egg
3 tablespoons butter
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups pitted and diced fresh apricots
⅔ cup milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).
  • Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.
  • Mix flour, baking powder, and salt together in a separate bowl.
  • Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
  • Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter; sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter; cover with remaining cinnamon sugar.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 41.4 g, Cholesterol 36.3 mg, Fat 5.7 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 316.1 mg, Sugar 22.2 g

APRICOT, CINNAMON & OLIVE OIL CAKE



Apricot, cinnamon & olive oil cake image

Using olive oil keeps this cake really moist, while spelt flour makes the crumb soft and tender. Add the cream cheese frosting at the last minute

Provided by Cassie Best

Categories     Dessert

Time 1h45m

Yield Cuts into 8-10 slices

Number Of Ingredients 13

200g dried apricot , roughly chopped
225g spelt flour
2 tsp baking powder
2 tsp ground cinnamon , plus a little extra for sprinkling
200g light brown muscovado sugar
3 large eggs
100ml good-quality olive oil
100ml full-fat natural yogurt
2 tsp vanilla extract
140g full-fat cream cheese
85g butter , softened
250g golden icing sugar
2 tsp vanilla extract

Steps:

  • Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.
  • In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
  • To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.

Nutrition Facts : Calories 547 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

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