Sarah's Apricot Cake

By davidv

"This cake was inspired by my mother's recipe. She often adapted recipes from boxed cake mixes and this was her best creation. Let the kids help you with this one!"—David

Tip: When in season, use fresh apricots or peaches instead of frozen fruit. Use the same amount as directed. Just peel, pit, and cook for about 10 minutes, or until tender.

Ingredients

• Cake:
• 1 (16-oz) package pound cake mix
• 1/4 cup vegetable oil
• 3/4 cup apricot nectar
• 1/3 cup apricot jam or preserves
• 1/3 cup nonfat Greek yogurt
• 2 large eggs
• Peach-Apricot Topping:
• 1-1/2 lbs frozen peaches
• 1-1/2 cups apricot nectar
• 1/3 cup + 2 Tbsp sugar

Details

Adapted from qvc.co

Preparation

Step 1

To prepare the cake, first position an oven rack in the center of the oven and preheat to 350°F.

Lightly grease a Bundt pan with cooking spray and set aside.

Place the pound cake mix, vegetable oil, and apricot nectar into the bowl of a stand mixer, fitted with a paddle attachment. Mix on medium-low speed until completely incorporated. Scrape down the sides of the bowl. Add the apricot preserves and yogurt and mix well. Add the eggs; mix well.

Pour the mixture into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted in the middle comes out clean. Place the cake onto a cooling rack. When completely cool, unmold it onto a plate and set aside.

To prepare the topping, place the frozen peaches, apricot nectar, and sugar into a medium-size saucepan. Cook the mixture over medium heat until the liquid has evaporated and the peaches are tender, about 15 minutes. Remove the pan from the heat and let it cool at room temperature for 30 minutes.

Place the mixture into a food processor and process until smooth. Drizzle the mixture on top of the cake and serve.