Recipe by Brynie Greisman

Apricot Orange Cake

Parve Parve
Easy Easy
14 Servings
Allergens
1 Hour, 30 Minutes
Diets

Ingredients

Cake

  • 2 tablespoons vinegar

  • 1 and 1/2 cups plus 2 tablespoons Gefen Soy Milk

  • 1/2 cup minus 1 tablespoon oil

  • 3/4 cup light brown sugar

  • 1/3 cup white sugar

  • eggs

  • rounded 1/4 teaspoon salt

Topping

  • 1/4 cup each light brown and white sugar

  • 1/4 cup flour

  • 2 tablespoons oil

  • 1 tablespoon Gefen Cinnamon

  • 1/2 cup blanched almond bits or chopped pecans

Directions

For the Cake

1.

Place two tablespoons of vinegar into a two-cup measuring cup. Add soy milk to the 1 and 3/4 line. Let sit for at least half an hour until the mixture sours.

2.

For the topping: Using your fingers or a fork, mix together the sugars, flour, oil, and cinnamon in a small bowl, until mixture resembles wet sand. Stir in nuts. Set aside.

3.

Preheat oven to 350 degrees Fahrenheit. Grease a tube pan and dust with flour if desired. Set aside.

4.

Combine salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Add to the batter alternately with sour soy milk and mix just until incorporated. Fold in the apricots and orange zest.

5.

Pour batter into prepared pan. Sprinkle topping evenly over cake, pressing down gently so it adheres better. Bake for 35 minutes or until topping looks crisp and a toothpick inserted in center comes out with a few crumbs attached. Do not overbake. Let cool in pan, then remove from pan and cool on a wire rack.

6.

Beat oil together with sugars. Add eggs one at a time, and continue beating until light and fluffy.

Tips:

Orange and lemon zest freeze very well. So it’s worth it to zest a whole orange and freeze in a small bag. Don’t worry if it looks dry — it rehydrates while baking.

Notes:

When you turn your cake out of the pan, some of the crumbs may fall off. Just press them right back on! Omit nuts if serving on Rosh Hashanah.

Variation:

We loved this cake plain, but if you want it a little more dressed up, here’s a cinnamon glaze that works well: Combine 1 and 1/2 cups confectioner’s sugar, 1/4 teaspoon cinnamon, and 2–3 tablespoons soy milk in a small bowl. Drizzle over cooled cake.

Credits

FOOD AND PROP STYLING BY RENEE MULLER PHOTOGRAPHY BY MOISHE WULLIGER

Apricot Orange Cake

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