Apricot Gooey Cake

Recipe by Tamaretta

Not sure where this came from....another handwritten note here for safe keeping. I have not made this yet, but it is a smaller cake (9 in sq pan)

Top Review by muffinlady

Not really sure if this should be 4-5 stars I wish there was 4 1l/2 So very yummy and easy to make. Unfortunately It took me several tries to make as I kept eating the dried apricots and did not have enough to make recipe. Once I finally made I was so glad I got a big package of apricots so I could make this recipe. I only had a little piece as others in my group devoured the cake. That is why I am unsure of the rating. Usually I save 5 stars for exceptional cake. I didn't eat enough to know if it was exceptional or I just like it a lot. though I suppose that is exceptional as I am in regards to food taste hard to please.

I made as is only I greased pan and lined with aluminum foil so Cake would release from pan easily.

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. In small saucepan, combine apricots and water. Cook over med heat 15-20 mins or until tender, stirring frequently. Drain and puree apricots. Set aside.
  3. While apricots are cooking, grease and flour a 9-in square pan. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat sugar and 1/3 cup butter until light and fluffy. Add vanilla, lemon extract and egg, beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture. Stir in 3 Tablespoons of apricot puree. Pour batter into prepared pan.
  4. Bake for 25-35 minutes or until done. Cool slightly.
  5. FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Bring to a boil and boil for 1 min, stirring constantly. Remove from heat and stir in coconut. Immediately spread over warm cake.

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