TLC Cooking "Honeyed Apricot Cake"

Honeyed Apricot Cake

by the Editors of Publications International, Ltd.

Honeyed Apricot Cake

YIELD Makes 12 servings
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INGREDIENTS

1	box (about 14 ounces) honey corn bread mix
1‑1/4	cups milk
1/2	cup ground blanched almonds*
1	teaspoon almond extract
1/4	cup chopped dried apricots
2	tablespoons butter
1/4	cup honey
1/2	cup sliced almonds
1	can (about 15 ounces) apricot halves, drained and cut in half

*To grind almonds, place almonds in food processor fitted with metal blade; process using on/off pulsing action about 30 seconds or until fine crumbs form. Do not overprocess or almond meal will become almond butter.

PREPARATION:

Preheat oven to 350°F. Line bottom of baking sheet with foil. Grease bottom and sides of 9-inch springform pan; place pan on baking sheet.
Combine corn bread mix, milk, ground almonds and almond extract; stir until just blended. Stir in dried apricots; set aside.
Melt butter in small saucepan. Stir in honey until well blended; remove from heat. Pour honey mixture into prepared pan; swirl to distribute evenly. Sprinkle sliced almonds over honey mixture; arrange canned apricot pieces on top.
Pour corn bread batter over apricots; smooth top with spatula. Bake about 40 minutes or until toothpick inserted near center of cake comes out clean.
Cool cake completely in pan on wire rack. Just before serving, invert cake onto serving plate.

This recipe appears in: Cakes