Apricot Stack Cake | Midwest Living

Apricot Stack Cake

Apricot Stack Cake

Login to rate this recipe.
  • Makes: 8 servings
  • Prep 25 mins
  • Stand 15 mins
  • Chill 2 hrs or overnight

Login to save this recipe

Layering flapjack-like cakes in a springform pan is an easy way to prep this one-of-a-kind dessert. Hints of lime and honey enhance sweet, juicy apricots. Freshly whipped cream tops this potluck star.


  • 2 15 - ounce cans apricot halves in light syrup
  • 1 cup dried apricots, chopped
  • 2 tablespoons honey
  • 2 teaspoons finely shredded lime peel
  • 2 eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 1/4 cup melted butter
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Whipped cream
  • Lime peel strips
  • Honey
  • Fresh or canned apricots, quartered (optional)


  1. For apricot filling, drain juice from the 2 cans of apricot halves and place in a small saucepan. Set apricot halves aside. Bring drained syrup to boiling; remove from heat. Add dried apricots. Let stand 15 minutes to soften. Drain and discard liquid. In a food processor or blender combine the drained apricot halves and the drained dried apricots. Cover and process or blend until smooth. Transfer to a medium bowl. Stir in 2 honey and lime peel; set aside.
  2. In a large bowl whisk together eggs, buttermilk, and melted butter until combined. Add flour, almond flour, sugar, baking powder, baking soda, and salt. Whisk batter until smooth.
  3. Pour about 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to a 7 1/2- to 8-inch circle. Cook over medium heat for 1 to 2 minutes, turning cake when surface is bubbly and edges are slightly dry. Cook cake 1 minute more or until golden brown.
  4. Place cake in an 8-inch springform pan. Top with 1/3 to 1 /2 cup of apricot filling. Repeat with remaining batter and filling, finishing with apricot filling on top. Yields 6 to 7 layers. Cover and chill 2 hours or overnight.
  5. To serve, top with whipped cream, sprinkle with lime peel strips, and drizzle with honey. Top with additional apricots. Makes 8 servings


  • Use a griddle or extra large skillet: To ensure you have a large enough area to make these cakes, use a flat griddle or extra large skillet. A large pancake turner works great for flipping these delicate cakes.


  • * To weigh dry ingredients, zero the scale after each ingredient is added to the bowl.

Nutrition Facts

(Apricot Stack Cake)

Servings Per Recipe 8, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 41, sugar (g) 41, Potassium (mg) 387, fiber (g) 4, sodium (mg) 294, sat. fat (g) 8, Riboflavin (mg) 0, Thiamin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 58, Niacin (mg) 2, cal. (kcal) 391, vit. A (IU) 2288, iron (mg) 2, pro. (g) 7, calcium (mg) 133, chol. (mg) 84, Fat, total (g) 17, vit. C (mg) 4

Add Your Comment