Apricot Cream Cake Recipe

Name: Apricot Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried apricots chopped, 1/4 to 1/2-inch pieces; 1 cup water; 1/3 cup sugar; 1/3 cup chopped pecans; 1/2 cup flaked coconut; 1/4 cup sugar; 1/4 cup chopped pecans; 1 tablespoon Crisco Butter Flavor All-Vegetable Shortening; PillsburyTM Baking Spray with Flour; cream cheese 1, 8 oz. package low fat, Neufchatel, softened; 1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 1 1/4 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups Pillsbury BEST All Purpose Flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup milk; 10 pecan halves; Smucker's Caramel Flavored Topping; 10 dried apricots halved

Servings: persons

1 cup dried apricots chopped, 1/4 to 1/2-inch pieces
1 cup water
1/3 cup sugar
1/3 cup chopped pecans
1/2 cup flaked coconut
1/4 cup sugar
1/4 cup chopped pecans
1 tablespoon Crisco Butter Flavor All-Vegetable Shortening
PillsburyTM Baking Spray with Flour
cream cheese 1, 8 oz. package low fat, Neufchatel, softened
1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups Pillsbury BEST All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
10 pecan halves
Smucker's Caramel Flavored Topping
10 dried apricots halved

1
PLACE chopped apricots in medium sauce pan. Add enough water to cover. Bring to a boil; reduce heat. Cover. Simmer 10 minutes or until soft. Stir in 1/3 cup sugar. Cool completely. Stir in 1/3 cup pecans.
2
COMBINE coconut, 1/4 cup sugar, 1/4 cup nuts and melted shortening in small bowl.
3
HEAT oven to 350u00b0F. Coat 10-inch springform pan with flour no-stick cooking spray.
4
BEAT cream cheese and 1/2 cup shortening in large bowl with electric mixer at high speed until light. Add 1 1/4 cups sugar gradually. Beat about 7 minutes or until light. Add eggs and vanilla. Beat 2 minutes.
5
COMBINE flour, baking powder, baking soda and salt in small bowl. Add to shortening mixture alternately with milk, beating at medium speed 1 minute after each addition. Spread half of batter (about 2 1/4 cups) into pan. Spoon cooled filling over batter to within 1/2-inch of edge. Cover with remaining batter. Sprinkle with topping.
6
BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Invert cake on wire rack. Remove bottom of pan using thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up, on serving plate. Cool completely.
7
BRUSH pecan halves lightly with caramel topping. Place 1 pecan half in center of each apricot half. Press apricot half around pecan. Place filled apricots around edge of cake.

2728

kcal

Calories

223

Fat

177

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 22 ingredients. The key ingredients include: 1 cup dried apricots chopped, 1/4 to 1/2-inch pieces, 1 cup water, 1/3 cup sugar, 1/3 cup chopped pecans, and more.

Yes, Apricot Cream 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 Cream Cake

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