Apricot cake with pecan crunch topping
9
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
20
Difficulty
Moderate
This is a beautiful, showstopper of a cake that will soon become a go-to favorite if you're an apricot and pecan lover. The cake is easy to make and is also flavored with a delightful combination of brown sugar, ground cinnamon, and apple butter. When you're making this recipe, here's a tip: Lightly spraying a knife with nonstick spray before chopping dried fruits, such as apricots and dates, prevents the fruits from sticking to the knife. Or if you prefer to “chop” dried fruits with kitchen scissors, the blades can also be sprayed with nonstick spray. It'll make the chopping a lot easier for you!
Ingredients
Chopped pecans
¼ cup(s)
All-purpose flour
3 Tbsp
Packed brown sugar
3 Tbsp
Canola oil
2 Tbsp
Ground cinnamon
½ tsp
All-purpose flour
2 cup(s)
Baking powder
2 tsp
Ground cinnamon
1 tsp
Baking soda
½ tsp
Egg
3 large egg(s)
Packed brown sugar
1 cup(s)
Apple butter
1 cup(s)
Canola oil
⅓ cup(s)
Vanilla extract
1 tsp
Dried apricot halves
4 oz, finely chopped
Dried dates
4 oz, pitted variety, finely chopped