I’ve been itching to bake something…something different, something that I have most of the ingredients already…I found this Apricot cake recipe on another website and it looked easy enough. But I wasn’t prepared for how yummy this cake truly is.
I was a little unsure how things would go with using the entire can of apricots, juice included, but I’m not one to shy away from an interesting challenge.
After making this and putting on the final topping, little did I know how sticky toffee-esque this cake is. Sticky Toffee Pudding is a big deal here in Scotland…its a warm, moist cake with dates, topped with a toffee (think caramel) sauce…and usually served with cream AND ice cream.
This recipe is sticky toffee-esque in the fact that there is a toffee sauce but it is not served on the side (but essentially could, if desired). Pouring it on top of the cake immediately after the cake is removed from the oven, provides a really nice topping and a moist cake that seems to have absorbed the sauce into the cake without making it become goopy…which can happen sometimes with traditional sticky toffee pudding.
So without further ado…Sticky Toffee-esque Apricot Cake.
2 cups flour
1 1/2 cups sugar
2 tsp baking soda
1 15oz can apricots with juice
1/4 cup brown sugar
1/2 cup chopped pecans
1 cup sugar
1 small can evaporated milk
Preheat oven to 325 degrees. Mix all cake ingredients together and put in a 9×13 pan. (No need to grease pan.) (Yes, pour apricots and all the juice into batter–I recommend cutting the apricot halves in half.)
Top with the first topping.
Bake for approximately 45 minutes, test to see if baked through. Cake becomes a nice golden brown. (I pulled my cake out about 5 minutes before set time.)
While the cake is baking, make topping 2. Put ingredients into a medium sauce pan and bring to a boil. Boil for 5 minutes, stirring constantly because it’s sugar and it could burn and boil over. Set aside. Pour over cake while cake is hot.
Let cool a little, and serve…with or without cream and/or ice cream.