Apricot Cake with Apricot Sauce - Kraft Recipes Top
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Apricot Cake with Apricot Sauce

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  • 1. Preheat the oven to 350°F.
  • 2. Beat the butter in a mixing bowl with an electric mixer on high speed for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
  • 3. Add the eggs 1 at a time while mixing on low speed. Stir in the vanilla.
  • 4. Sift the flour, baking powder and salt together.
  • 5. Add half of the flour mixture and blend, and then add the milk. Finally, add the rest of the flour mixture. The batter should be smooth. Do not over mix.
  • 6. Coat a 9" round cake pan with nonstick spray. Pour the batter into the pan. Arrange the apricot halves on top in a single layer.
  • 7. Bake until golden brown and set in the center, about 25 to 30 minutes.
  • For the Apricot Sauce:
  • 1. Bring the water and sugar to a boil in a small saucepan over high heat. Remove from the heat.
  • 2. Puree the apricots in a blender with half of the sugar syrup. Adjust the taste by adding a few drops of lemon juice and more sugar syrup until a pleasant balance of sweetness and tartness is reached.
  • 3. Putting it together: Place 1 slice of cake on each plate. Drizzle the sauce around the cake. Garnish with a mint sprig.

Special Equipment Needed


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