Apricot-Walnut Cakes

Apricot-Walnut Cakes

Satisfy your sweet tooth with these decadent Apricot-Walnut Cakes.

Apricot-Walnut Cakes
Yield: 15 cakes
  • 2 cups self-rising flour*
  • 1 teaspoon baking powder
  • 1 cup salted butter, softened
  • ¾ cup firmly packed light brown sugar
  • ¼ cup sugar
  • 4 large eggs
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped, toasted walnuts
  • 1 cup apricot jam, melted
  • 1 recipe Toffee Buttercream (recipe follows)
  • Garnish: fresh apricot slices
  1. Preheat oven to 350°.
  2. Spray a 13-x-9-inch baking pan with nonstick baking spray with flour. Set aside.
  3. In a medium bowl, combine flour and baking powder, whisking well. Set aside.
  4. In a mixing bowl, combine butter and both sugars. Beat at high speed with an electric mixer until mixture is creamy, approximately 5 minutes. Add eggs, one at time, beating to combine. Add molasses and vanilla extract, beating well. Add flour mixture, and beat at low speed until flour has been incorporated, approximately 2 minutes, scraping down sides of bowl as needed. Add walnuts, stirring until incorporated.
  5. Spread batter into prepared pan,smoothing level with an offset spatula. Tap pan sharply on countertop several times to release any air bubbles.
  6. Bake until a wooden pick inserted near center comes out clean, approximately 25 minutes. Let cake cool in pan for 10 minutes.
  7. Place a wire rack over cake pan, and invert cake onto rack. Let cool completely. (For decorating purposes, bottom of cake will be top of cake.)
  8. Using a long, serrated knife, trim ends from all sides of cake. Cut 15 (2¼-inch) squares from cake. (Use grids of wire cooling rack to aid in cutting squares.) Cut each cake square in half horizontally to create 30 cake layers.
  9. Place Toffee Buttercream in a piping bag fitted with a medium (Wilton #21) open-star tip.
  10. Pipe a border of buttercream onto cut sides of 15 bottom layers.
  11. Place a top layer of cake on each bottom layer, cut sides together. Pipe a decorative buttercream border around edges of top layer of each cake.
  12. Using an offset spatula, carefully and evenly spread melted apricot jam inside piped buttercream border.
  13. Garnish with apricot slices, if desired.
*We used King Arthur Self-Rising Flour.

Toffee Buttercream
Yield: 2 cups
  • 2 tablespoons toffee bits*
  • 1 cup salted butter, softened
  • 4 cups confectioners’ sugar
  • 2 tablespoons plus 1 teaspoon whole milk
  1. Place toffee bits in a heavy-duty resealable plastic bag. Using a meat mallet or rolling pin, smash toffee into very fine bits. Set aside.
  2. In a mixing bowl, combine butter, confectioners’ sugar, and milk. Beat at low speed with an electric mixer until ingredients are incorporated, scraping down sides of bowl as needed. Increase speed to high, beating until frosting is smooth and creamy. (If mixture seems dry, add more milk, 1 teaspoon at a time, to create a smooth and fluffy frosting.) Add toffee bits, beating to combine.
*We used Heath Bits ’O Brickle Toffee Bits

MAKE-AHEAD TIP: Unfrosted cake squares and buttercream may be made a day in advance. Store cake squares at room temperature in an airtight container. Refrigerate buttercream in an airtight container. Let it come to room temperature before using.


 From, May/June 2013

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May June 2013


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