Apricot Turnover Cake

Name: Apricot Turnover Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 8 apricots, pitted and sliced into 8 wedges; 2 teaspoons baking powder; 237 milliliters packed dark brown sugar; 2 larges eggs, separated and at room temperature; 473 milliliters all-purpose flour; 237 milliliters milk, at room temperature; 1 teaspoons salt; 355 milliliters sugar; 12 Tbsps (1 1/2 sticks) unsalted butter, at room temperature; 2 teaspoons pure vanilla extract

The recipe Apricot Turnover Cake could satisfy your Scottish craving in around 2 hours. One portion of this dish contains about 4g of protein, 13g of fat, and It works well as a very affordable dessert. A mixture of salt, milk, brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Lightly spray 13- by 9-inch cake pan with baking spray. Line bottom of pan with parchment paper and lightly spray once again with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Paper

Cake Form

Oven

Sift together flour, baking powder, and 1/2 teaspoon salt. Set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

In medium stainless steel skillet, melt 4 tablespoons butter over medium heat until beginning to foam, 3 to 4 minutes. Swirl the pan gently from time to time and continue cooking until the foam subsides and you see solids beginning to brown at the bottom of the skillet, 2 to 3 minutes longer.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove from heat and stir in dark brown sugar, 1/2 teaspoon vanilla, and remaining 1/4 teaspoon salt; mixture will resemble damp sand.

Ingredients you will need

Dark Brown Sugar

Vanilla

Salt

Sprinkle mixture evenly in prepared pan.

Equipment you will use

Frying Pan

In large bowl, beat sugar and remaining 8 tablespoons butter on medium speed until light and fluffy, about 3 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Add egg yolks, one at a time, beating well after each addition.

Ingredients you will need

Egg Yolk

Reduce mixer speed to medium-low and add flour mixture in three batches, alternating with milk. Stop mixer and scrape sides and bottom of bowl with rubber spatula as needed.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Spatula

Blender

Bowl

Add remaining 1 teaspoon vanilla and beat just until combined. Set aside.

Ingredients you will need

Vanilla

Fit mixer with whisk attachment. In separate, clean, dry bowl, whip egg whites on medium-high until they hold stiff—but not dry—peaks, about 2 minutes. Fold egg whites into cake batter with rubber spatula.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Blender

Whisk

Bowl

Arrange apricot wedges in rows over brown sugar. Spoon batter evenly over apricots, spreading with rubber spatula to cover evenly.

Ingredients you will need

Brown Sugar

Apricot

Equipment you will use

Spatula

Bake until a toothpick inserted into the middle of cake comes out clean, 45 minutes to 1 hour.

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Toothpicks

Oven

Transfer pan to cooling rack and cool in pan for 30 minutes. Carefully turn pan over onto rimmed baking sheet or serving platter and peel away parchment. Cool additional 15 to 30 minutes and serve.

Equipment you will use

Baking Sheet