Apricot Nectar Cake
Submitted by judytrammell
Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.
YIELD
1 cakePREP
15 minCOOK
50 minREADY
90 minThis simple bundt starts with a boxed yellow cake mix lightened up with beaten egg whites and applesauce for moisture.
Apricot nectar gets drizzled in while beating to infuse the batter with subtle fruit flavor.
After baking, the warm cake gets poked with holes and soaked with a boiled buttermilk-vanilla glaze that seeps into every crevice.
The result is a tender, moist cake that tastes anything but boxed.
Pro Tips
- Beat the batter for the full 5 minutes on medium speed for maximum fluffiness
- Don’t skip poking holes in the warm cake; the glaze needs them to soak in properly
- Let the cake cool in the pan for exactly 10 minutes before inverting for best release
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly coat a 12 cup Bundt Pan with non stick spray.
Dust the pan with the 1 tablespoon of flour.
Set aside.
In a large bowl beat the egg whites with an electric mixer until they are foamy.
Stir in the applesauce, then stir in the cake mix and sugar.
Slowly drizzle the apricot nectar into the egg white mixture while beating the mixture on a low speed.
Then beat the mixture on medium speed for 5 minutes.
Spread the batter in the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted near the center of the cake comes out clean.
Cool the cake in the pan on a rack for 10 minutes.
GLAZE: In a small saucepan, stir together the sugar, buttermilk, margarine and vanilla.
Bring to a boil without stirring.
Reduce heat and gently boil for one minute.
Invert the cake onto a serving platter and remove the pan.
While the cake is still warm, use a toothpick to poke holes in it.
Then pour the glaze over the cake.
Cool before serving.
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