Recipe
Apricot Cake Topped With Pear And Apricot Compote
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Cooking Section, January 2003
- Dish Type: Dessert
Reviews