Fresh Apricot Shortcake

Course : Cakes
Serves: 1
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2 1/3 cups buttermilk baking mix
1 Cup sugar
3 tablespoons butter -- melted
1/2 cup milk
1/2 teaspoon pure vanilla extract
2 tablespoons almonds -- chopped
1 1/2 pounds apricots
1 tablespoon apricot brandy
1 cup whipping cream. whipped

Preparation / Directions:

1. Combine baking mix and 3 tablespoons sugar in medium bowl; add combined butter, milk and vanilla and mix well. 2. Turn out onto lightly floured surface; knead 10 times. 3. Press dough evenly onto bottom of lightly greased 8-inch round cake pan; combine almonds and 1 tablespoon sugar and sprinkle over top, pressing lightly into surface. 4. Bake in preheated 425 F. oven 20 minutes, or until lightly browned; cool slightly. Turn onto rack to cool thoroughly. 5. To peel apricots, plunge into boiling water for a few seconds; gently peel off skin. 6. Halve apricots and remove pits. 7. Place one-third of apricots in blender container with 2 tablespoons sugar and apricot brandy; blend until smooth. 8. Split shortcake in half crosswise; spread blended apricots over cut surface and top with another one-third of apricot halves. 9. Spread with 1/3 whipped cream; top with remaining cake layer, whipped cream and apricot halves.

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