Crumb cake with fresh orange zest that adds a hint of tartness to this sweet apricot cake.
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2 (15-ounce) cans apricot halves in juice, drained, reserve juice
2 1/2 cups all-purpose flour
1 cup sugar
1 cup Land O Lakes® Butter softened
4 large Land O Lakes® Eggs
2 teaspoons baking powder
2 teaspoons freshly grated orange zest
2/3 cup sugar
1/4 cup all-purpose flour
1/4 cup Land O Lakes® Butter melted
1/2 teaspoon ground nutmeg
1 cup powdered sugar
2 to 3 tablespoons reserved apricot juice
Heat oven to 350ºF. Grease 13x9-inch baking pan; set aside.
Drain apricots on paper towels; set aside.
Combine all remaining cake ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. (Batter will be stiff.) Spread into prepared pan.
Combine all topping ingredients in bowl. Arrange apricots, cut-side down, over batter; crumble topping over apricots. Bake 30-35 minutes or until golden brown.
Stir together powdered sugar and enough reserved apricot juice for desired glazing consistency in bowl. Drizzle over warm cake.
Explore reviews fromour online community
Having read the previous reviews and loving both orange flavor and apricots, I had high hopes for this recipe. I was really disappointed with this cake. I made it exactly per instructions and the cake part came out dry and dull-tasting, while the "crumbs" and glaze were cloyingly sweet. In fact, the crumbs were more like gooey, wet sugar rather than crumbly. Maybe using softened rather than melted butter and upping the ratio of flour to sugar would have helped but overall, this cake tasted awful. I ended up throwing it in the garbage. With the price of food, don't waste your time and ingredients on this dud.
No one in my family likes apricots, so I made this with canned diced peaches and it was very good. Next time, I will try cinnamon in place of the nutmeg. Also, I used reserved peach liquid for the glaze, but I couldn't taste the peach at all, so I would think that milk or cream would work just as well.