Thursday, July 11, 2013

Apricot Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approx 26-30 cupcakes

Ingredients
  • 3 ½ c. flour, all-purpose
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 1 c. salted butter, softened (2 sticks)
  • 2 c. sugar
  • 3 eggs
  • ½ c. buttermilk
  • 1 ½ t. vanilla extract
  • ½ t. almond extract
  • ¾ c. fresh apricot puree (or jam)

Instructions
  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth.  Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  4. Add vanilla extract and almond extract, mix.
  5. Alternately add flour, puree, and buttermilk.  Mix well, until just combined - make sure puree is well integrated.
  6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
  7. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 22-25 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  9. Batter does not rise significantly.
  10. Frost when completely cool - Apricot Cream Cheese recommended.

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