Pumpkin Apricot Cake

This is a light, moist cake which I *highly* recommend for apricot fans. I made it for Thanksgiving, but it's not as pumpkin-y autumnal tasting as I expected. Here I decorated with dried apricots cut into leaf shapes, but if you cut the apricots into flowers, I think it would be a fine cake for a spring event (birthday, wedding or baby shower, or what-have-you).

Recipe is from Epicurious.com.

First, make this Apricot Puree
1 1/4 c apricot nectar
6 oz dried apricots
Simmer together for 5-10 minutes until apricots are soft, then puree in food processor or blender. Let cool. Leftovers are great on toast or pancakes.

Cake
2 c cake flour (this is worth buying, really!)
2 t baking powder
2 t ground cinnamon
1/2 t ground allspice
1/2 t baking soda
1/4 t salt
1/2 c Apricot Puree
3/4 c canned solid pack pumpkin
1/4 c buttermilk
3/4 c unsalted butter, room temperature
1 1/2 c sugar
3 large eggs
2 t vanilla extract

Preheat oven to 350° F. Butter two 8-inch cake pans, line with parchment paper, butter again, then dust pans with flour. Mix first 6 ingredients in medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using an electric mixer, beat butter in large bowl until fluffy. Gradually add the sugar, beating until well blended. Add eggs 1 at a time, beating well after each. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally between prepared pans. Smooth tops. Bake cakes until a toothpick inserted into center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then turn out on wire rack to finish cooling.

Apricot Cream Cheese Frosting
1 lb cream cheese, room temperature (I used light cream cheese)
2 c powdered sugar
1/2 c Apricot Puree
1/3 c canned solid pack pumpkin

Beat cream cheese and sugar in medium bowl with an electric mixer until fluffy. Add Apricot Puree and pumpkin and beat until blended.

For garnish, press dried apricots between two sheets of wax paper using a rolling pin (a wine bottle works, too). Cut into shapes using clean scissors or small cookie-cutters.

5 stars - it's a little work, but worth it for a special occasion.

Fig Apple Tart

Nut crust:
1 1/3 c flour
1/2 t salt
1/2 t sugar
1 c cold butter, cut into small pieces
3 T ice water
1/2 t apple cider vinegar
2/3 c chopped nuts

Combine flour, salt, and sugar in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.

Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper and sprinkle crust with nuts. Replace paper and roll to 13-inch round, embedding nuts in dough. Invert crust onto baking sheet. Remove top paper and cover crust with fruit, leaving 1-inch border. Fold edge of crust over fruit filling.

Bake at 400°F until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet.

Notes
The crust recipe is from Epicurious; it has a wonderful crisp and delicate texture. The embedded nuts are a fantastic (and very easy) touch. I always love the look of a "rustic tart" - and it's especially nice here, where the folded-over edge showcases the embedded nuts.

I wanted to use some fresh figs I got at the farmer's market for this dessert, so went for a middle-eastern feel overall: flavored the figs and apples with cinnamon and rosewater, then used pistachios and almonds for the crust. Saute the apples briefly, but don't precook the figs - they're soft enough already.

Perfect! Will definitely make this again, using different fruit and nut combinations (pears and walnuts come to mind, maybe with ginger). Ooh - I just had a thought: how about topping the nut crust with grated chocolate? Mmm...