Mistake Apricot Cake
A moist, flavorful apricot cake with chopped nuts and a hint of cinnamon, perfect for dessert or teatime gatherings, offering a delightful combination of fruity and nutty flavors.
Ingredients
- 2 c. plain flour ⓘ
- 2 c. white sugar ⓘ
- 2 tsp. baking powder ⓘ
- 1 1/2 tsp. baking soda ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. cinnamon ⓘ
- 4 eggs ⓘ
- 1 1/2 c. vegetable oil ⓘ
- 1 c. chopped nuts ⓘ
- 2 (4 1/2 oz.) jars baby food apricots ⓘ
- 1 (8 oz.) can crushed pineapple ⓘ
- 1 box confectioners sugar ⓘ
- 1/2 c. butter or margarine ⓘ
- 1 (8 oz.) cream cheese ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a baking pan.
- In a large bowl, combine plain flour, white sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
- Add eggs, vegetable oil, chopped nuts, apricot jars (drained), and crushed pineapple (drained). Mix until smooth.
- Pour batter into prepared baking pan and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: blend confectioners sugar, softened butter, and cream cheese until smooth. Thin with a small amount of milk if necessary.
- Once the cake has cooled, spread the glaze evenly over the top.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have baby food apricots, you can puree fresh apricots or substitute with applesauce for a different flavor. Adding a pinch of nutmeg can enhance the spice profile. To make it a bit healthier, consider using whole wheat flour or a sugar substitute for the glaze.
Serving Suggestions
This cake is perfect for dessert but also works well as a sweet breakfast treat. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful indulgence. It pairs beautifully with a cup of coffee or tea, making it a great addition to brunch. For a refreshing side, consider serving it alongside a light salad like Lemon-Lime Gelatin Salad.
Storage & Reheating
Store any leftover Mistake Apricot Cake in an airtight container in the refrigerator for up to a week. To keep it moist, wrap individual slices with plastic wrap before placing them in the container. You can also freeze slices for up to three months; just be sure to thaw them in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mistake Apricot Cake contains roughly 745 calories, with 7g protein, 98g carbohydrates, and 37g fat. It is an excellent source of iron (21% of the Daily Value) and calcium (21% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 925mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of baby food?
Yes, you can use fresh apricots! Simply peel and puree them into a smooth consistency to replace the baby food apricots. This will give your cake a fresher flavor and natural sweetness. Adjust the sugar accordingly based on the sweetness of the fresh fruit.
What can I substitute for the cream cheese in the glaze?
If you're looking for a lighter option, Greek yogurt can be a great substitute for cream cheese in the glaze. It will provide a similar tanginess but with fewer calories. Alternatively, you could use mascarpone cheese for a rich, creamy texture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If it has wet batter on it, give it a few more minutes in the oven and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).