Apricot And Macadamia Nut Cake Recipe

Name: Apricot And Macadamia Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, at room temperature, chopped; 2/3 cup brown sugar; 1 tsp vanilla extract; 2 None eggs; 2 1/4 cups self-rising flour; 1 1/2 tsp ground cinnamon; 3/4 cup sour cream; 2 tbsp milk; 2 (13.5 oz) cans apricot halves, drained, pureed; 3/4 cup macadamia nuts, halved; 1 tbsp granulated sugar; None None powdered sugar, for dusting

Servings: persons

1/2 cup butter, at room temperature, chopped
2/3 cup brown sugar
1 tsp vanilla extract
2 None eggs
2 1/4 cups self-rising flour
1 1/2 tsp ground cinnamon
3/4 cup sour cream
2 tbsp milk
2 (13.5 oz) cans apricot halves, drained, pureed
3/4 cup macadamia nuts, halved
1 tbsp granulated sugar
None None powdered sugar, for dusting

1
Preheat oven to 350u00b0F. Lightly grease and line a 7x11 inch rimmed baking tray with parchment paper. Cream butter, brown sugar and vanilla extract until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour with 1 tsp cinnamon and, separately, whisk together sour cream and milk. Add to batter, alternating, beginning and ending with flour.
2
Transfer 1/2 batter to prepared pan. Spread apricot puree over top then carefully cover with remaining batter. Sprinkle with macadamia nuts. Combine granulated sugar and remaining cinnamon then sprinkle over top. Bake for 45-40 mins, or until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar and cut into squares to serve.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, at room temperature, chopped, 2/3 cup brown sugar, 1 tsp vanilla extract, 2 None eggs, and more.

Yes, Apricot And Macadamia Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot And Macadamia Nut Cake

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