![]() Looking for another festive dessert idea? I can’t recommend this cranberry curd tart enough. It’ll be the best one night stand you’ve ever had. It’s all done in your stand mixer (I suggest not being too diligent about getting all the batter out when you transfer it to the pan, you’re gonna want to lick that thing clean, trust me) which makes clean up a cinch and it gets even more flavorful the longer it sits. But really, the half the beauty of this pound cake is in the simplicity of it. If you want to be fancy, try some candied lemon slices (or any other candied citrus slice) piled on top of the bundt. Just a sprinkling of powdered sugar to make it shine. The cake itself is so rich and perfect there’s honestly no need for fancy glazes or icing. It’s an indulgence to the max (just look at the ingredient list) and every flippin’ bit worth it. Lucky for us, we somehow got our hands on the recipe a few years back and have been making it for the holidays ever since. I think this recipe for apricot brandy cake comes from my great aunt Rose who lives in Delaware. It doesn’t hurt that there’s brandy in it either.Ī little more brandy than the recipe calls for too (oops). This apricot brandy pound cake is probably the simplest and yet most flavorful and rich cake I’ve ever had. No need to bring any accoutrements, just you. I can’t see myself with you everyday, but you seem pretty delicious and fun for a night. I’ll admit up front, this will probably be a one night stand. I’m willing to look past your less than stellar traits for one night of pure bliss. Me and you have a date Christmas Eve night.ĭessert table, let’s say around 9pm, don’t be late. Oh, hello there you gorgeous boozy thing of a cake. It’s an indulgence for sure but that’s what the holidays are about, right? Hope you enjoy it!Ĭontent below is original and you can bet I’m rolling my eyes at myself from six years ago as I read it too. Make it a few days ahead of time because the cake just gets better as it sits and the flavors have time to soak in. It may be humble in appearance (be generous with that powdered sugar topping) but it’s flavor is indescribably delicious and it’s only made better by how simple it is to put together. Apricot brandy pound cake has been a staple on our holiday table for years now. *This post for Apricot Brandy Pound Cake was originally published December 22, 2011. Then remove from pan and transfer to on a wire rack to cool completely.This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious – a showstopper of flavors! Remove from oven and let it cool in the pan for 30 min. Place it in the oven and bake for 40-45 min until the top is golden and a cake tester inserted in the center of the loaf comes out practically clean. Now pour the rest of the batter on top and repeat the process: ½ the crumble first, then the rest of apricot followed by the rest of the crumble. Divide ⅓ of the crumble on top, followed by ⅔ of the apricot mixture and then another ⅓ of the crumble. Tap the pan lightly on your counter to remove any air bubbles. Sift in flour, baking powder & salt (mandatory) and stir until just combined. Then add eggs, oil, vanilla & milk and whisk until combined, about 2 min. Line a 9x5-inch/22x13 cm loaf pan with parchment paper -Rub together sugar, thyme and lemon zest to infuse the sugar with their scent, in your mixing bowl. Let it chill in the fridge until ready to use -Preheat the oven to 350☏/180☌. Then add butter and use your fingers to rub it into the flour-mixture to make little clumps/crumbs. Set aside and let it cool a bit -For the crumble: mix dry ingredients until combines. Reduce heat to medium, add apricots, thyme and butter and let it simmer for another 5 min to warm through. 56 g/4 tbsp chilled unsalted butter, cubed Method: -For the Filling: bring water, sugar, cornstarch, cinnamon and nutmeg to a boil. ![]() ⅛ tsp of each: ground cinnamon & ground nutmeg.400 g apricot, washed, pitted, cut into thick slices.Sub with gluten free AP flour Apricot Cobbler filling: 1½ tbsp of each: fresh thyme, roughly chopped & finely grated lemon zest.120 ml/½ cup of each: extra-virgin olive oil & whole milk.THE MOST DELICIOUS MOIST THYME OLIVE OIL LOAF CAKE AKA POUND CAKE WITH AN APRICOT COBBLER FILLING AND A CRUMBLE YOU’LL EVER HAVE□ Nutritional value: 20.8 g dietary fiber, 66.3 g protein, 400 g fruit Prep: <15 min Oven time: <45 min Yields: 1 loaf cake Ingredients: Cake
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