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Apricot Stack Cake

Makes: 8 servings
Prep 25 mins Stand 15 mins Chill 2 hrs  or overnight
Apricot Stack Cake
  • 2 15  ounce cans  apricot halves in light syrup
  • 1  cup  dried apricots, chopped
  • 2  tablespoons  honey
  • 2  teaspoons  finely shredded lime peel
  • 2  eggs, lightly beaten
  • 1 1/4  cups  buttermilk
  • 1/4  cup  melted butter
  • 1  cup  all-purpose flour
  • 1/2  cup  almond flour
  • 1/3  cup  granulated sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  •  Whipped cream
  •  Lime peel strips
  •  Honey
  •  Fresh or canned apricots, quartered (optional)

1. For apricot filling, drain juice from the 2 cans of apricot halves and place in a small saucepan. Set apricot halves aside. Bring drained syrup to boiling; remove from heat. Add dried apricots. Let stand 15 minutes to soften. Drain and discard liquid. In a food processor or blender combine the drained apricot halves and the drained dried apricots. Cover and process or blend until smooth. Transfer to a medium bowl. Stir in 2 honey and lime peel; set aside.

2. In a large bowl whisk together eggs, buttermilk, and melted butter until combined. Add flour, almond flour, sugar, baking powder, baking soda, and salt. Whisk batter until smooth.

3. Pour about 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to a 7 1/2- to 8-inch circle. Cook over medium heat for 1 to 2 minutes, turning cake when surface is bubbly and edges are slightly dry. Cook cake 1 minute more or until golden brown.

4. Place cake in an 8-inch springform pan. Top with 1/3 to 1 /2 cup of apricot filling. Repeat with remaining batter and filling, finishing with apricot filling on top. Yields 6 to 7 layers. Cover and chill 2 hours or overnight.

5. To serve, top with whipped cream, sprinkle with lime peel strips, and drizzle with honey. Top with additional apricots. Makes 8 servings

From the Test KitchenUse a griddle or extra large skillet:
  • To ensure you have a large enough area to make these cakes, use a flat griddle or extra large skillet. A large pancake turner works great for flipping these delicate cakes.
  • To weigh dry ingredients, zero the scale after each ingredient is added to the bowl.
Nutrition Facts (Apricot Stack Cake)
  • Servings Per Recipe 8,
  • cal. (kcal) 391,
  • Fat, total (g) 17,
  • chol. (mg) 84,
  • sat. fat (g) 8,
  • carb. (g) 58,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 41,
  • pro. (g) 7,
  • vit. A (IU) 2288,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 41,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 294,
  • Potassium (mg) 387,
  • calcium (mg) 133,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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