I had a little party – and that called for a cake. And, since I’m a princess true and through, a tiara cake seemed like the perfect thing – along with fresh apricots and cream! Thus, we have Apricot Tiara Cake.

Apricots are one of those fruits that are just phenomenal, for a second.
They reach their peak perfection in the season for such a short period of time – and when you have the opportunity to kiss that perfection, life is heavenly.

Hopefully your cake will provide you with a little slice of heaven.

Apricot Tiara Cake

1 stick (8 Tbs.) butter, room temperature
1 1/2 cups all-purpose flour
1 Tbs. baking powder
1/4 tsp. sea salt
3/4 cups sugar
4 large eggs, room temperature
1 Tbs. vanilla extract
3/4 cups apricot nectar
1 cup dried apricots, chopped 

8 oz. cream cheese, room temperature
1/2 cup powdered sugar

4 fresh apricots, very thinly sliced

Preheat the oven to 350 degrees. Using Baker’s Joy cooking spray, prepare 1 9″ tiara cake pan (or regular cake pan) for baking.

Whisk flour, the baking powder ,and salt in a bowl until combined. Beat the butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Beat in the apricot nectar and then fold in the dried apricots.

Pour the batter into the prepared pan and bake for about 35 minutes, until the center is set and the cake is golden.

Remove from the oven and rest 10 minutes.
Invert to a cake plate and allow to cool completely.

Meanwhile, beat together the cream cheese and sugar until smooth.

Once the cake is cool, fill the center of the tiara (or frost the top) with the sweetened cream cheese.

Garnish with thinly sliced apricots.

Put on your tiara or your crown before slicing and riding your chariot into heaven.