Recipe by Brynie Greisman

Apricot Orange Cake

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Apricot Orange Cake
Parve Parve
Easy Easy
14 Servings
Allergens

Contains

- Wheat - Tree nuts - Soy - Egg - Gluten
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

Coffee cake is a scrumptious albeit standard cake featured at a kiddush. I wanted something a little more tempting and exciting, and so this recipe came about. The apricots and orange add unique flavor without being the least bit overpowering. Enjoy!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

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

  • 3 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

Recipe tags

apricots bundt cakes cakes citrus coffee cakes crumb topping crumbs dried fruit oranges Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana Succos Succot Sukkos
Apricot Orange Cake

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