Apricot Layer Cake
Ingredients
- 3 1/2 cup flour all-purpose
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup salted butter softened (2 sticks)
- 2 cup sugar
- 3 eggs
- 1/2 cup buttermilk
- 1 1/2 tsp vanilla extract light
- 1/2 tsp almond extract
- 3/4 cup fresh apricot purée
Servings: 8" or 9" triple layer cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
- Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
- In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
- Add vanilla extract and almond extract, mix.
- Alternately add flour, puree, and buttermilk. Mix well, until just combined - make sure puree is well integrated.
- Batter is thick. Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
- Bake cakes approx. 32-37 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack.
- Frost when completely cool - Apricot Cream Cheese recommended.
Recipe Notes
Batter does not rise significantly.
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Nutrition Facts
Apricot Layer Cake
Amount Per Serving
Calories 3151
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 5g
25%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 644mg
215%
Sodium 2525mg
105%
Potassium 1980mg
57%
Total Carbohydrates 635g
212%
Dietary Fiber 31g
124%
Sugars 24g
Protein 109g
218%
Vitamin A
74%
Vitamin C
32%
Calcium
26%
Iron
185%
* Percent Daily Values are based on a 2000 calorie diet.
