Ingredients for Apricot Gooey Cake
- 1 cup dried apricots
- 1 1/4 cups water
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup shredded sweetened coconut
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How to Make Apricot Gooey Cake
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine 1 cup of dried apricots and ½ cup of water.
- Cook over medium heat for 15-20 minutes, or until the apricots are tender, stirring frequently.
- Drain the apricots and puree them using a food processor or immersion blender. Set aside ⅓ cup of the puree for the frosting; set the remaining aside.
- Grease and flour a 9x9 inch square baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a large bowl, cream together ¾ cup (1 ½ sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract, ½ teaspoon lemon extract, and 2 large eggs until well combined.
- Gradually add the dry ingredients and ⅔ cup of water to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the remaining ⅓ cup of apricot puree.
- Pour the batter into the prepared pan.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool slightly in the pan before frosting.
- For the frosting: In a small saucepan, combine ½ cup packed brown sugar, 2 tablespoons unsalted butter, and the reserved ⅓ cup of apricot puree.
- Bring to a boil, then reduce heat and simmer for 1 minute, stirring constantly.
- Remove from heat and stir in ½ cup shredded sweetened coconut.
- Immediately spread the warm frosting over the warm cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
129g
Fat
44g
Carbs
17g
