Apricot Layer Cake

apricot-cupcake-1

Apricot Layer Cake
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Servings Prep Time
1 8" or 9" triple layer cake 30 minutes
Cook Time
32-37 minutes
Servings Prep Time
1 8" or 9" triple layer cake 30 minutes
Cook Time
32-37 minutes
Apricot Layer Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
1 8" or 9" triple layer cake 30 minutes
Cook Time
32-37 minutes
Servings Prep Time
1 8" or 9" triple layer cake 30 minutes
Cook Time
32-37 minutes
Ingredients
Servings: 8" or 9" triple layer cake
Units:
Instructions
  1. Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
  2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
  3. 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.
  4. Add vanilla extract and almond extract, mix.
  5. Alternately add flour, puree, and buttermilk. Mix well, until just combined - make sure puree is well integrated.
  6. Batter is thick. Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
  7. Bake cakes approx. 32-37 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack.
  9. 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.

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