APRICOT CAKE USING APRICOT PURÉE
Lighter California Apricot Cake Using Apricot Purée
Servings: About 10
• 1 (15 1/4oz.) can California apricot halves, drained
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter, softened
• 7/8 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup low-fat milk
• powdered sugar
Preheat oven to 350°F
Drain liquid from the apricots. Take 5-6 apricot halves and purée in blender or food processor until smooth to make 1/3 cup purée. Finely chop the remaining apricots and set aside. They will measure about 8 tablespoons.
Mix together the flour, baking powder, and salt. Set aside.
Cream the butter with the sugar. Add the 1/3 cup apricot purée and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth. Fold in the chopped apricots.
Pour the batter into a 9” round cake pan that has been coated with cooking spray. Bake at 350°F for approximately 30 minutes. Test for doneness by inserting a toothpick into the cake. When done, the toothpick comes out clean. When cool, sprinkle with powdered sugar.
Recipe can also be used as a yellow cake recipe by excluding the chopped apricots.
Note: The overall calorie content was reduced by 500 and the fat content cut by 55 grams by substituting the apricot purée for all of the oil and a substantial amount of the butter called for in the recipe.
Apricot Producers of California - www.apricotproducers.com
Created by Diane Wegner Deshler
|
