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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Easy to make snack cake that's just the right size for smaller families. Ingredients:
1/2 c dried apricots |
1 1/2 c water |
cake |
1 3/4 c flour |
1/2 t baking powder |
1/2 t baking soda |
1/2 t salt |
1 c sugar |
1/3 c butter, softened |
1/2 t vanilla |
1/4 t almond extract |
1 egg |
2/3 c water |
frosting |
1/4 c firmly packed brown sugar |
2 t butter |
reserved pureed apricots |
1/2 c coconut |
Directions:
1. In small saucepan, combine apricots and 1 1/2 c water. Cook over med heat 15 to 20 minutes or until apricots are tender, stirring occasionally. Drain, puree apricots. Set aside.
2. Heat oven to 350 degrees. Grease and flour 9 pan. In small bowl, combine flour, baking powder, baking soda and salt. In a large bowl beat sugar and 1/3 c butter until light and fluffy. Add vanilla, almond extract and egg; beat well. Alternately add dry ingredients and 2/3 c water to sugar mixture, beating well after each addition. Stir in 2 T of the pureed apricots. Pour batter into prepared pan.
3. Bake for 25 to 35 minutes or till toothpick inserted in center comes out clean. Cool slightly.
4. In small saucepan combine brown sugar, 2T butter and remaining pureed apricots. Bring to a boil over med heat; boil 1 minute, stirring constantly. Remove from heat; stir in coconut. Immediately spread over warm cake. Cool completely.
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