Prev
4 / 6
Next

Apricot Stack Cake

  • Makes: 8 servings
  • Prep: 25 mins
  • Stand: 15 mins
  • Chill: 2 hrs or overnight

Ingredients

  • 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)

Directions

  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 Kitchen

Use 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)

  • Per serving:
  • 391 kcal ,
  • 17 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 84 mg chol. ,
  • 294 mg sodium ,
  • 58 g carb. ,
  • 4 g fiber ,
  • 41 g sugar ,
  • 7 g pro.

more inspiration

  • Cute Desserts for Every Season

    With desserts as cute as these, there's always a reason to celebrate. Pick and choose from our adorable-as-ever hol...

  • Scrumptious Italian Desserts

    Touting creamy gelato and richly delicious cakes, Italy produces some of the world's most beloved desserts. Crafted...

  • Potluck-Perfect Desserts

    Share some sweets at your next get-together with our favorite potluck desserts. We have the desserts you've been dr...

  • Healthy Baking Products and Swaps

    These heart-healthy baking essentials will help you trim fat and sodium, plus boost fiber, antioxidants, and whole...

  • Impressive Desserts for Special Occasions

    These gorgeous desserts will be the talk of your family, friends, and guests. When you really want the final course...

  • Dark Chocolate Desserts

    Bittersweet dark chocolate is a king among chocolate-lovers. Take the rich treat one step further and include it in...

  • 20 Outstanding Orange Desserts

    Hints of orange add brightness and sparkle to these irresistible desserts. Our collection of citrus-flavored sweets...

  • Easy 30-Minute Desserts

    End your day on a sweet note with these quick and easy dessert recipes. Our collection of speedy treats includes cr...

Prev
4 / 6
Next

close
close
close
close
close

Loading... Please wait...

Add My Photo close