To me the most sinful and decadent desserts are also high in cholesterol. Also, butter trumps any other type of fat when it comes to flavor and texture in baked goods. However, butter is super high in cholesterol. So in order to have my cake and eat it too, occasionally I have to make substitutions. Most of the time I sub with olive or canola oil. For this cake I used coconut oil.
The recipe I’ve chosen is one I’ve had and made in several versions before. Unfortunately I’m unable to give the origin. This recipe is one that I printed off before I started blogging and realized the importance of giving credit to my source.
Apricot Pound Cake
¼ cup apricot fruit spread
1 cup Coconut Oil
2 cups sugar
1 cup buttermilk
4 egg whites
1 large egg
1 tsp vanilla
1 tsp almond flavor
3 cups all-purpose flour
¼ tsp salt
¼ tsp baking soda
3 drops orange food coloring (optional)
Preheat oven to 325°. Prepare a 9×5 in loaf pan with non-stick spray and set aside. Sift together the flour, salt and soda and set aside. In bowl of mixer combine the oil and sugar and beat for 3 minutes. In another bowl mix together the buttermilk, eggs and flavorings just until combined. Stir into the oil and sugar mixture.
Add flour mixture to the buttermilk mixture, alternately, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Divide batter into three portions. Pour first portion into prepared pan. Stir ¼ cup apricot fruit spread and, if desired, 3 drops orange liquid food coloring into second portion; spread gently over first layer. Then spoon remaining batter over top.
Bake at 325º for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Dust with ½ cup sifted powder sugar or brush with a glaze. I combined ¼ cup of melted apricot fruit spread to 1 ½ cup of powdered sugar and applied it to the cake. The result was shiny, fruity and the perfect complement to the cake
The texture was a bit heavy and I don’t know if it was due to using oil or not, the next time I will reduce the amount to ¾ cup. Texture aside, we loved this cake and knowing I was reducing the amount of cholesterol was a relief. This cake also went fast, so fast I didn’t get any pictures of it sliced. Sorry about that, guess I’ll have to make it again.