Apricot Gooey Cake Recipe

Ingredients for Apricot Gooey Cake

• Dried Apricot
• ½ cup water
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¾ cups granulated sugar
• ¾ cup (1 ½ sticks) unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 2 large eggs
• ½ cup packed brown sugar
• ½ cup shredded sweetened coconut

How to Make Apricot Gooey Cake

1. Preheat oven to 350°F (175°C).
2. In a small saucepan, combine 1 cup of dried apricots and ½ cup of water.
3. Cook over medium heat for 15-20 minutes, or until the apricots are tender, stirring frequently.
4. 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.
5. Grease and flour a 9x9 inch square baking pan.
6. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
7. In a large bowl, cream together ¾ cup (1 ½ sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
8. Beat in 1 teaspoon vanilla extract, ½ teaspoon lemon extract, and 2 large eggs until well combined.
9. 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.
10. Stir in the remaining ⅓ cup of apricot puree.
11. Pour the batter into the prepared pan.
12. Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let the cake cool slightly in the pan before frosting.
14. 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.
15. Bring to a boil, then reduce heat and simmer for 1 minute, stirring constantly.
16. Remove from heat and stir in ½ cup shredded sweetened coconut.
17. Immediately spread the warm frosting over the warm cake.