why make this recipe
Apricot Butter Cake is a delightful treat that combines the sweetness of apricots with a soft, buttery cake. It’s perfect for a cozy afternoon snack, a family gathering, or a special celebration. The unique combination of flavors and textures makes this cake a favorite among dessert lovers. Plus, it’s a wonderful way to use fresh apricots when they are in season!
how to make Apricot Butter Cake
Ingredients:
- 130 g white flour
- 80 g water
- 2 g salt
- 1 g yeast
- 80 g milk
- 15 g flour type 550
- 280 g white flour
- 50 g milk
- 5 g yeast
- 60 g egg
- 50 g butter
- 20 g sugar
- 30 g butter for topping
- 40 g sugar for topping
- 5-6 apricots
Directions:
- Knead all the ingredients for the pre-dough together. Let it rest at room temperature for 1 hour. After that, refrigerate the pre-dough for at least 12 hours.
- For the roux, mix cold milk with flour until there are no lumps. Cook the mixture over low heat while stirring constantly until it gets the consistency of pudding (about 3 minutes). Let the roux cool, and refrigerate it if you made it the day before.
- For the main dough, mix all the ingredients except for butter and sugar. The dough will be tough at first. Let it sit for 30 minutes, then add the butter and sugar.
- Knead the dough for about 7 minutes using a food processor until it becomes softer and more pliable. Allow the dough to rise at room temperature for about 1 hour.
- Roll the dough out onto a baking sheet lined with baking paper into a rectangle (approximately 40 cm x 20 cm). Cut the cold butter into small pieces and press them into the dough. Sprinkle with sugar and let it rise for another hour. For extra flavor, add the apricots and press them down lightly into the dough.
- Bake in an oven preheated to 200°C for about 15 minutes. Enjoy your delicious Apricot Butter Cake!
how to serve Apricot Butter Cake
Serve the Apricot Butter Cake warm or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For added flair, sprinkle some powdered sugar on top before serving. This cake is also great with a cup of tea or coffee.
variation
- Mini Apricot Cakes: Instead of making one large cake, divide the dough into smaller portions to create individual mini cakes.
- Mixed Fruit Butter Cake: Substitute apricots with other fruits like peaches, cherries, or blueberries for a different flavor.
- Nutty Addition: Add chopped nuts, like almonds or walnuts, to the dough for a delightful crunch.
FAQs
Q: Can I use canned apricots instead of fresh ones?
A: Yes, you can use canned apricots. Just make sure to drain them well before adding them to the dough.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for a week.
Q: Can I freeze Apricot Butter Cake?
A: Yes, you can freeze the baked cake. Wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw it in the refrigerator before serving.