Golden Pumpkin and Apricot Layer Cake

Golden Pumpkin and Apricot Layer Cake
Golden Pumpkin and Apricot Layer Cake
Pumpkin and apricot are a winning combination in this cake; it's topped with a spiced cream cheese frosting. For decoration, place several dried apricots between sheets of plastic wrap, and using a rolling pin, roll to flatten. With scissors, cut out leaf shapes from the apricots, and arrange them on top of the cake.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 10 to 12
Fruit Dessert Bake Cream Cheese Apricot Pumpkin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1/4 cup buttermilk
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups sugar
  • 2 1/2 cups powdered sugar
  • 2 cups cake flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs, room temperature
  • Carbohydrate 72 g(24%)
  • Cholesterol 129 mg(43%)
  • Fat 29 g(45%)
  • Fiber 1 g(4%)
  • Protein 7 g(14%)
  • Saturated Fat 17 g(84%)
  • Sodium 364 mg(15%)
  • Calories 570

PreparationFor Cake: Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans). For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

PreparationFor Cake: Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans). For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

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