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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 -
Created by Diane Wegner Deshler



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