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Honeyed Apricot Cake
Honeyed Apricot Cake created by Kara Andretta for our Duff Till Dawn episode!
Votes: 11
Rating: 4.09
Rate this recipe!
Type of Recipe Cake, Other Flavors
Servings
cups
Ingredients
Type of Recipe Cake, Other Flavors
Servings
cups
Ingredients
Votes: 11
Rating: 4.09
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans. You can line with parchment on bottom and sides if you wish for easy removal.
  2. Add all dry ingredients (flour, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle until thoroughly combined. This replaces sifting.
  3. In a separate bowl, combine all wet ingredients (vanilla bean paste, apricot paste, honey, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
  4. Turn mixer to low and slowly add chunks of butter. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly.
  5. On low speed, add 1/3 of the liquid ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
  6. Add half of the remaining wet ingredients and beat on medium high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  7. Add the remaining wet ingredients and beat on medium speed for 5 minutes.
  8. Divide evenly between the two prepared cake pans.
  9. Bake for 40 - 50 minutes, or until a skewer comes out clean and the sides have begun to pull away from the side of the pan.
  10. Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.
Recipe Notes

*Vanilla extract can be substituted for vanilla bean paste.

Note: the apricot paste is highly concentrated natural flavor, substituting jam or preserves will not produce the rich flavor the paste is designed to.

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