Apricot Cake is a must in our dessert selection, especially when our sons are visiting for the holidays. They enjoy most of my baked goods, but this one is their favorite, maybe because it is not readily found in bakeries or restaurants. A friend of mine, who is not a big fan of apricots, gave this cake her vote.
Cake Ingredients:
- 1 cup sugar
- 1 cup butter, softened
- 3 egg yolks
- 1 whole egg
- ½ cup heavy cream or sour cream
- 3 cups flour
- 3 tsp. Baking powder
- Pinch of salt
- 1tsp. Vanilla or Rum extract
- 2 cans of Apricot filling (Baker or Solo brand)
Streusel Ingredients:
- ½ cup flour
- ¼ cup butter
- 1/8 cup sugar
- ¼ tsp. Vanilla extract
- Pinch of salt
Directions:
- In a large mixing bowl mix well the sugar and butter, until creamy.
- Add the egg yolks, egg and sour cream.
- Mix well until creamy and lemon color.
- Add flour, baking powder, salt and extract.
- Mix well.
- Grease and flour a 12×18 cake pan.
- Spoon the batter into the pan, and spread it out evenly.
- Spread the apricot filling over the batter.
- Prepare the streusel crumbs, by combining all ingredients, mix with a pastry blender, until chunky crumbs are formed, and sprinkle evenly over the filling.
- Bake in preheated oven at 350 degrees, for 25-30 min.
- Cool the cake in the pan.
- Cut into small serving pieces, and remove into a serving platter.
Tip: For variation, I also use Almond filling, made by Baker Fine Dessert Filling, or by Solo, depending on which brand I am able to find easier.
