Apricot Brandy Cake

Apricot baby food is the sneaky pantry hack that makes this cake work. It melts into the batter and delivers concentrated apricot flavor with a smooth puree texture, no peeling or simmering required. Cinnamon and cloves bring the warmth, and a slick of apricot preserves between the layers turns the whole thing into something that tastes far more elaborate than the mix-and-pour method suggests.

The brandy buttercream is where this cake earns its name. Just enough booze to perfume each forkful without overpowering the spice and fruit underneath.

Bake until a toothpick comes out with a few moist crumbs, not bone dry, or the crumb will turn cottony once cooled.

Pro Tips

• Grease and flour the pans (or line with parchment), this batter is rich and clings.
• Let cakes cool completely in the pans before turning out, or warm layers will tear when you spread the preserves.
• Sift the powdered sugar before beating in the butter, sour cream, and brandy for a smoother frosting.
• Bourbon swaps in cleanly for brandy if that’s what’s open.

Variations

• Swap apricot baby food for peach or pear for a different stone-fruit angle.
• Skip the booze and use orange juice plus an extra splash of vanilla in the frosting for a kid-friendly version.
• Fold ½ cup chopped toasted walnuts into the batter for crunch.