Apricot-vanilla bean pound cake from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 93) by Zoe Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 25, 2017

    The flavor of this is absolutely delicious, but I had problems with turning the cake out. By 65 minutes, my cake was pretty dark on top, and I followed the instructions about how the middle of the cake should appear. I waited the 15 minutes she suggested to let it cool, but my cake was still so soft that it broke in two. So it was cooked, just too hot to turn out. What's annoying is that my instinct was that the cake was too hot to remove from the pan, and I wish I had waited longer. Drats! For future bakers, I would also recommend a parchment lining on the bottom of the cake, because it is a very soft cake other than the crispy top crust.

  • bwhip on June 09, 2017

    Really good, especially when warm out of the oven. I cut the apricots into quarters (rather than halves), and used seven or eight instead of the ten called for, as it didn't seem like everything would fit in the loaf pan as my apricots weren't small. We didn't bother with the maple coating, as it didn't seem necessary. Got a little soggy on day two, but still delicious. Great vanilla flavor, nice crisp edges on top, and not overly sweet. Folded the apricots into the batter completely just before pouring into the loaf pan.

  • Astrid5555 on August 01, 2016

    Amazing! Rather than layering I just folded all the apricots into the batter, worked well. As mentioned by DKenendy already, crispy on the outside and buttery on the inside with a lovely vanilla scent. Will definitely repeat!

  • DKennedy on December 20, 2014

    Page 93. Made this recipe using GF flour and substituting blackberries for the apricots called for in this recipe. B/cuz I used GF flour, the blackberries sunk to the bottom. As a result, next time I will just fold into the batter than layering. The cake comes out crispy on the outside and buttery and moist on the inside. Everyone loved it. Note that the plain vanilla bean pound cake is often offered at Milo and Olive. FYI, the cake stuck to the bottom on a nonstick loaf pan so next time I will line with parchment.

  • DKennedy on December 16, 2014

    Step 3 in the book is incomplete. Correct it to include: after you have added 1/2 the batter to the pan, top with the apricot layer, then add the other 1/2 batter...... Correction is courtesy of Huckleberry Cafe. I love Huckleberry! I left a message on their voicemail and headed out to a Pilates class. When I got home, they had left me a response on my machine.

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