Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Apricot Cake Topped With Pear And Apricot Compote

  • Yield: 8 servings


  • 1 (15-ounce) can apricot halves in light syrup
  • 3 whole eggs
  • 1/2 cup light sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground allspice
  • 3 cups biscuit mix
  • 3/4 cup sugar
  • 1 cup chopped walnuts


  • Preheat the oven to 350 degrees. Combine the apricot halves with liquid, the eggs, sour cream, vanilla, and allspice in a food processor and mix well. Add the biscuit mix and sugar, and pulse until blended. Add 2/3 cup of the walnuts and pulse twice to mix. Spray a bundt pan with non-stick spray. Sprinkle the remaining 1/3 cup of walnuts into the pan. Spoon the batter into the pan. Bake for 25 minutes. Cool for 10 minutes before unmolding.