This Apricot Cream Cheese Cake is a great dessert to make this fall. I like to make it in a Bundt pan with a simple dusting of powdered sugar on top. It’s fluffy and moist with a bit of apricot jam in every piece. Perfect for a potluck dinner, an Oktoberfest, or just as a treat at the end of the day.
You might also bake this cake as a layer cake, spreading the apricot preserves between the top and bottom layers. But I think it’s fun to use a Bundt cake pan. I use cake flour in this recipe, but if you don’t have any in your pantry, you may substitute 1 3/4 cups all-purpose flour + 1/4 cup cornstarch sifted together.
Ingredients for Apricot Cream Cheese Cake
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Instructions For Making This Recipe
Preheat oven to 325°F. Gather the ingredients so you have everything close at hand on the counter or table.
Grease and flour a 9 or 10 cup Bundt pan or spray with a baking spray such as Baker’s Joy, a product I love when using a specialty baking pan.
Place apricot preserves in a microwave-safe bowl and heat for 40-60 seconds. Stir preserves with a fork until they are a spreadable consistency.
Prepare the Cake Batter
In a small bowl, combine all-purpose flour and baking powder. Set aside.
In a large mixing bowl, beat cream cheese and butter (room temperature) until creamy. Add granulated sugar and beat until light and fluffy. Mix in the instant vanilla pudding mix and water, blending well. Add eggs, one at a time, mixing well after each addition.
Gradually add flour mixture, beating on low speed after each addition until well blended. Spoon 2/3 of the batter into a prepared Bundt pan.
Using a wooden spoon, make a “trench” in the center of the batter. Spoon apricot preserves into the trench and cover with the remaining batter. Gently spread batter over the preserves to the edge of the pan, being careful not to touch the sides of pan.
Touching the sides of a baking pan will disrupt or remove the baking spray and may result in the cake sticking to the pan. Try not to do so.
Bake in preheated oven for 60-90 minutes, until a toothpick inserted near middle of cake comes out clean. Cool cake for 12 minutes.
Loosen cake from sides of pan with a knife or spatula and carefully invert onto a wire rack. Cool completely. Dust with powdered sugar before serving.
Carefully transfer cake to a cake platter or serving dish. Serve slices of cake on pretty dessert plates with a dollop of whipped cream and a cup of hot coffee or tea. Perfect for a mid-morning or afternoon snack, or as an evening dessert.
Cover cake with a cake server or with plastic wrap. Store at room temperature for up to 5 days. This recipe will serve 16-20 people.
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Apricot Cream Cheese Cake
Ingredients
- 2 cups cake flour
- 1 1/2 teaspoons baking powder
- 8 oz cream cheese room temperature
- 3/4 cups butter room temperature
- 1 cup granulated sugar
- 3.4 oz instant vanilla pudding
- 1/3 cup water
- 4 large eggs room temperature
- 1 cup apricot preserves
- 1/2 cup powdered sugar for dusting
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Instructions Click to Start Cooking
- Preheat oven to 325°F. Gather the ingredients so you have everything close at hand on the counter or table.
- Grease and flour a 9 or 10 cup Bundt pan or spray with a baking spray such as Baker’s Joy.
- Place 1 cup (236.59 g) apricot preserves in a microwave-safe bowl and heat for 40-60 seconds. Stir preserves with a fork until they are a spreadable consistency.
- In a small bowl, combine 2 cups (4.73 dl) cake flour and 1 1/2 teaspoons (7.39 ml) baking powder. Set aside.
- In a large mixing bowl, beat 8 oz (226.8 g) cream cheese and 3/4 cups (170.25 g) butter (both at room temperature) until creamy. Add 1 cup (200 g) granulated sugar and beat until light and fluffy. Mix in 3.4 oz (96.39 g) instant vanilla pudding and 1/3 cup (78.86 ml) water, blending well. Add 4 large (4 large) eggs, one at a time, mixing well after each addition.
- Gradually add flour mixture, beating on low speed after each addition until well blended. Spoon 2/3 of the batter into a prepared Bundt pan.
- Using a wooden spoon, make a “trench” in the center of the batter. Spoon apricot preserves into the trench and cover with the remaining batter. Gently spread batter over the preserves to the edge of the pan, being careful not to touch the sides of pan.
- Bake in preheated oven for 60-90 minutes, until a toothpick inserted near middle of cake comes out clean. Cool cake for 10-12 minutes.
- Loosen cake from sides of pan with a knife or spatula and carefully invert onto a wire rack. Cool completely. Dust with 1/2 cup (60 g) powdered sugar before serving. Place on a cake platter before serving. Serves 16-20.
- Cover with a cake top or plastic wrap. Store at room temperature for up to 5 days. You may also freeze this cake, wrapped tightly in plastic wrap or a freezer bag for up to 3 months.
Thanks for viewing this recipe. I hope you will enjoy it as much as we do!