Cynthia Ferich

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Apricot Cake – Happy Mother’s Day!

May 7, 2016 By Cynthia Ferich

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WCNCTV_5.2.16_ApricotCakeWCNCTV_5.2.16_ApricotCake_TVShot_ColleenHappy Mother’s Day!  My thanks to WCNC-TV’s Charlotte Today and lovely co-host, Colleen Odegaard.  Our cooking segment, celebrating Mother’s Day, my mom and grandmother (Noni) in baking their favorite “Apricot Cake” was sweetness, for sure, on many levels.  My mom and Noni prepared this cake in a traditional bundt pan for the ‘ladies’ for their many coffee gatherings and ‘coffee talks’ throughout the years.  It is a piece of nostalgia in my family history.

The Charlotte Today cooking segment was a cake demonstration of variations.  My favorite is an individual dessert, prepared in a popover pan, which works quite well in this recipe for the pan depth.  The cake is a combination pound cake and coffee cake, with a streusel running through the center of the cake.  A reminder to use cake flour, as it contains less gluten, providing a lighter cake.  I used apricot filling.  You can also use apricot preserves, if you prefer sweeter.  I personally like the combo of coconut and pecans, but you can combine one or the other.

Celebrating all who love, nourish and nurture us on this special day.

Bring the kids into the kitchen and bake up some Love for the special people who love, nourish and nurture you!  Make it special…

View the Video HERE

WCNCTV_5.2.16_ApricotCake_miniApricot Cake

Topping:
1/2 cup brown sugar
1/2 cup chopped nuts and/or 1/2 cup coconut
1/2 cup flour
1/4 cup butter, melted

Cake:
1-1/4 cups sugar
1/2 cup butter
8 oz package cream cheese
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
1/2 cup milk
1 teaspoon vanilla
12 oz. jar/can of apricot filling

Preheat oven to 350 degrees.  For topping ingredients, combine brown sugar, nuts, coconut, flour, and then combine with the butter.  Set aside and prepare cake batter.

For the cake, cream sugar and shortening together and add the cream cheese.  Beat and add dry ingredients with egg and milk.  Add vanilla.  Pour 1/2 of the batter in a greased tube/bundt pan.  Spread 1/2 of a jar of apricot filling over the batter, and 1/2 of the topping over the filling.  Repeat layers.  Bake at 350 degrees for 1 to 1-1/4 hours.  Cool and remove from pan.
My grandmother had this recipe copied many times throughout her notes ~ another of her favorites.

Cynthia Ferich – ©2007 CynthiaFerich
MaMa Mia Cucina ~ A Flavor of Good Food and Good Family
www.CynthiaCooks.com

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Filed Under: Cakes, Mother's Day, Television Tagged With: apricots, best cake recipe, Charlotte, colleen odegaard, cynthia ferich, Cynthia Ferich Cooks, NBC, NC, nc cooking classes, nc private chef, pecans, tv cooking show, WCNCTV

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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