READY IN: 35mins
3⁄4 cupunsalted butter, melted
2largeeggs, at room temperature
1⁄4 cuplight brown sugar, packed
1 1⁄2 cupsall-purpose flour
1⁄2 cup toasted slivered almonds (optional)
For the Apricot Cream Cheese Glaze
3⁄4 – 1cup apricot-peach jam (or your favorite jam)
1⁄4 cupcream cheese, softened
Serving Size: 1 (111) g
Servings Per Recipe:10
Calories from Fat 152 g 38 %
Total Fat 16.9 g 26 %
Saturated Fat 10.2 g 51 %
Cholesterol 80.2 mg 26 %
Sodium 45 mg 1 %
Total Carbohydrate57.2 g 19 %
Dietary Fiber 0.8 g 3 %
Sugars 37.9 g 151 %
Protein 3.8 g 7 %
Cake – Preheat oven to 350°F Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don’t scramble the egg.
Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don’t overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
Apricot Cream Cheese Glaze – Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (does not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.
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