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Apricot Cream Cake




Source of Recipe


Elaine


List of Ingredients




Apricot Cream Cake

Makes 1 (10-inch) round cake (12 servings)


Filling
2 cups chopped dried apricots (1/4- to 1/2-inch pieces)
2/3 cup sugar
1/3 cup chopped pecans

Topping
1/3 cup flake coconut
1/4 cup sugar
1/4 cup chopped pecans
1 tablespoon Butter Flavor CRISCO® Stick or 1 tablespoon Butter Flavor CRISCO® all-vegetable shortening, melted

Cake
1 package (8 ounces) light (Neufchâtel) cream cheese, softened
1/2 Butter Flavor CRISCO® Stick or 1/2 cup Butter Flavor CRISCO® all-vegetable shortening
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk

Decorations
10 pecan halves
SMUCKER'S® Caramel Topping
10 dried apricot halves
Nasturtiums (optional)




Recipe



1. For filling, place chopped apricots in medium saucepan. Add water to cover (about 1 cup). Bring to a boil. Reduce heat. Cover. Simmer until tender. Stir in 2/3 cup sugar. Cool completely. Stir in 1/3 cup nuts.

2. For topping, combine coconut, 1/4 cup sugar, 1/4 cup nuts and melted shortening in small bowl. Stir to mix.

3. Heat oven to 350°F. Grease 10-inch springform pan. Flour lightly.

4. For cake, combine cream cheese and 1/2 cup shortening in large bowl. Beat at high speed of electric mixer until fluffy. Add 1-1/4 cups sugar gradually, beating until light and fluffy. Add eggs and vanilla. Beat 2 minutes.

5. Combine flour, baking powder, baking soda and salt in small bowl. Add to creamed mixture alternately with milk, beating at medium speed 1 minute after each addition. Spread half of batter (about 2-1/4 cups) into pan. Spoon filling over batter to within 1/2 inch of edge. Cover with remaining batter. Sprinkle with topping.

6. Bake at 350°F for 45 to 50 minutes or until cake begins to pull away from side of pan and toothpick inserted in center comes out clean. Do not overbake. Cool 30 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Invert cake on wire rack. Remove bottom of pan using thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up, on serving plate. Cool completely.

7. For decorations, brush nut halves lightly with caramel topping. Place 1 nut half in center of each apricot half. Press apricot half around nut. Place filled apricots around edge of cake. Place nasturtiums in center of cake, if desired.