This gorgeous mound of apricots had been taunting me all week. I couldn’t figure out how to do them justice.
I had been looking up recipes all week and had ideas that I could literally use for any meal or snack or cocktail hour, but there was just something missing. Inspiration hit me when it usually does, about four in the morning, and I realized that the absent ingredient from my daydream recipe was butter. With that greasy “aha moment” in mind, I whipped up this sunny-hued pound cake.
I read the pound cakes are defined by having an equal ratio of flour, butter, sugar, and eggs. I didn’t measure or weigh my ingredients, but I think I can attest that the ratio is pretty golden, even if it isn’t traditional. I didn’t make them into the single, large pound cake as is standard, but I made them into mini bundt cakes and cute little petit fours to cut the cooking time in half.
Apricot and White Chocolate Pound Cake
You will need:
- 1 1/2 cups butter
- 1 x 8oz. package cream cheese
- 2 cups white sugar
- 6 large eggs
- 5 1/2 cups all-purpose flour
- 2 tsp. vanilla extract
- 1 tsp. sea salt
- 5 fresh apricots, finely chopped
- 1 cup white chocolate chips
- 2 tbsp. orange zest, optional
- Preheat oven to 325. Grease and flour tube pan (1 ten ounce pan will be fine) or smaller individual bundt cakes (like I did).
- In a large bowl, mix together cream cheese, butter, vanilla, and sugar until smooth and fluffy.
- Add eggs, beating well with each addition. Stir in flour until incorporated.
- Add in orange zest, white chocolate chips, and the chopped fresh apricots very last. Add them in gently so you keep some chunks of apricot.
- Bake for one hour (if using a large tube pan) or 30 minutes for mini bundt cakes or until a toothpick inserted in the center comes out clean.
- The little petit fours turned out great. The white chocolate chips added a concentrated, sweet flavor to the smaller shapes, which were more crunchy due to their smaller size.