Lighter Apricot Cake Using Apricot Puree

1 (15 1/4oz.) can apricot halves, drained
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter, softened
7/8 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup low-fat milk
powdered sugar

Preheat oven to 350F

Drain liquid from the apricots. Take 5-6 apricot halves and purée in blender or food processor until smooth to make 1/3 cup puree. Finely chop the remaining apricots and set aside. They will measure about 8 tablespoons.

Mix together the flour, baking powder, and salt. Set aside.

Cream the butter with the sugar. Add the 1/3 cup apricot puree and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth. Fold in the chopped apricots. Pour the batter into a 9-inch round cake pan that has been coated with cooking spray.

Bake at 350F for approximately 30 minutes. Test for doneness by inserting a toothpick into the cake. When done, the toothpick comes out clean. When cool, sprinkle with powdered sugar.

Recipe can also be used as a yellow cake recipe by excluding the chopped apricots.

Note: The overall calorie content was reduced by 500 and the fat content cut by 55 grams by substituting the apricot purée for all of the oil and a substantial amount of the butter called for in the recipe.

Servings: About 10
Created by Diane Wegner Deshler
Source: Apricot Producers of California