Apricots are among the couple of fruits that taste a lot better whenever you prepare them. They're especially amazing whenever you catch them in season. There’s another thing magical about pairing all of them with cinnamon along with a squeeze of fresh lemon juice. This apricot cake can make your tastebuds dance. It advised me of Christmas which beautiful baked cake and pastry dough aroma that filled your kitchen&... Ooh dear I would like another slice badly! I really like this apricot cake wasn’t excessively sweet, which only implies that a scoop of vanilla bean frozen treats quietly was less guilty. I suppose I’m craving Fall, however i’m dirty with Summer time. Not a chance! Not really close!
Anyway, this flaky cream cheese pastry dough is the greatest. Should you haven’t attempted it, you have to! It doesn’t compare to the store-bought crust. On top of that there's no shortening, lard or other things that will make you cringe. Like it up folks.
Ingredients for Apricot Cake:
1 recipe for Flaky Cream Cheese Pastry Dough (produces the bottom and top from the cake).
2 1/2 lbs fresh ripe apricots, pitted and sliced into 1/2″ thick slices
1 Tablespoons of fresh lemon juice
1/4 cup granulated sugar
2 Tablespoons of all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
For that Egg wash:
1 egg whisked along with 1 Tablespoons of cold water
Preparing the Flaky Cream Cheese Pastry Dough:
(Get more information at the right Flaky Cake Crust Recipe )
1. Once apricot cake crust has cooled within the fridge a minimum of one hour, and you're available it, remove dough in the refrigerator as well as on a sizable sheet of parchment paper, roll it right into a 13-inch circle, sprinkling gently with flour to help keep the dough from sticking with your moving pin.
2. Transfer the dough to some 9-inch cake plate (the parchment paper makes it simple to transfer the dough just place the folded dough within the cake plate and remove the paper backing.
3. Go ahead and take next bit of dough from the fridge and re-while using parchment paper, roll it right into a second 12-inch circle. Make use of a pizza cutter to slice the 2nd folded dough into about 15 (3/4-inch thick) strips. Put aside until available.
Prepping your apricot filling:
Preheat Oven to 425F.
1. Stir together the dry ingredients in a tiny bowl: 1/4 cup sugar, 2 Tablespoons of flour, 1 teaspoon cinnamon and 1/8 teaspoon salt.
2. Pit apricots and slice into 1/2 thick slices and put these questions large mixing bowl. Drizzle with 1 Tablespoons of fresh lemon juice and lightly stir. Sprinkle the sugar/flour/cinnamon mixture within the sliced apricots and toss lightly to mix
3. Transfer prepared apricot filling into the foot of your cake pan which needs to be lined with pastry dough.
5. Crimp together the perimeters or make use of the leftover lattice topping scraps to create a fancy woven border just make certain to push the border lower to the cake or it'll disconnect in the cake bobs from it will fall to the foot of the oven and switch black (not too I’m speaking from experience )).
6. Beat together 1 egg with 1 Tablespoons of cold water. Brush top and edges of cake generously with egg wash.
7. Place cake around the center rack and bake at 425 F for 25 minutes then place cookie sheet lined with foil underneath the cake to trap any drips then reduce oven to 375F and bake yet another 30 min until your filling is bubbling. Loosely Cover the top cake with foil if it's beginning to brown too rapidly.
Here’s the challenging part: allow the apricot cake awesome lower ideally a minimum of 2 hrs therefore the filling thickens. Should you work early, the cake is going to be too juicy and can break apart in your plate if eaten immediately. It'll still taste amazing, however it firms as it stands
Apricot Cake Recipe
- 1 recipe for Flaky Cream Cheese Pastry Dough (Se Notes Section)
For that Cake Filling:
- 2½ lbs fresh ripe apricots, pitted and sliced into ½" thick slices
- 1 Tablespoons of fresh lemon juice
- ¼ cup granulated sugar
- 2 Tablespoons of all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
For that Egg wash:
- 1 egg whisked along with 1 Tablespoons of cold water
Instructions
Prepare the Flaky Cream Cheese Pastry Dough (see notes for link on NatashasKitchen.com)
- Once cake crust has cooled within the fridge a minimum of one hour, and you're available it, remove dough in the refrigerator as well as on a sizable sheet of parchment paper, roll it right into a 13-inch circle, sprinkling gently with flour to help keep the dough from sticking with your moving pin.
- Transfer the dough to some 9-inch cake plate (the parchment paper makes it simple to transfer the dough just place the folded dough within the cake plate and remove the paper backing.
- Go ahead and take next bit of dough from the fridge and re-while using parchment paper, roll it right into a second 12-inch circle. Make use of a pizza cutter to slice the 2nd folded dough into about 15 (3/4-inch thick) strips. Put aside until available.
Prepping your apricot filling: Preheat Oven to 425F.
- Stir together the dry ingredients in a tiny bowl: ¼ cup sugar, 2 Tablespoons of flour, 1 teaspoon cinnamon and ⅛ teaspoon salt.
- Pit apricots and slice into ½ thick slices and put these questions large mixing bowl. Drizzle with 1 Tablespoons of fresh lemon juice and lightly stir. Sprinkle the sugar/flour/cinnamon mixture within the sliced apricots and toss lightly to mix.
- Transfer prepared apricot filling into the foot of your cake pan which needs to be lined with pastry dough.
- Make use of the strips of pastry dough to produce a lattice top and crimp the perimeters. (See notes for full photo tutorial regarding how to create a lattice cake topping). I have managed to get simple for ya!
- Crimp together the perimeters or make use of the leftover lattice topping scraps to create a fancy woven border Just make certain to push the border lower to the cake or it'll disconnect in the cake bobs from it will fall to the foot of the oven and switch black (not too I am speaking from experience )).
- Beat together 1 egg with 1 Tablespoons of cold water. Brush top and edges of cake generously with egg wash.
- Place cake around the center rack and bake at 425 F for 25 minutes then place cookie sheet lined with foil underneath the cake to trap any drips then reduce oven to 375F and bake yet another 30 min until your filling is bubbling. Loosely Cover the top cake with foil if it's beginning to brown too rapidly. Here’s the challenging part: allow the cake awesome lower ideally a minimum of 2 hrs therefore the filling thickens. Should you work early, the cake is going to be too juicy and can break apart in your plate if eaten immediately. It'll still taste amazing, however it firms as it stands.
Notes
Lattice Cake Crust Photo Tutorial:
natashaskitchen.com/2013/08/30/how-to-make-a-lattice-cake-crust/ Cream Cheese Cake Crust Recipe:
natashaskitchen.com/2013/08/30/flaky-cream-cheese-cake-crust-recipe/