Cinnamon Apricot Cake recipe

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Ingredients

½ cup white sugar
1 egg
3 tablespoons butter
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups pitted and diced fresh apricots
⅔ cup milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

Nutrition Info

234.9 calories
carbohydrate: 41.4 g
cholesterol: 36.3 mg
fat: 5.7 g
fiber: 1.6 g
protein: 4.5 g
saturatedFat: 3.2 g
servingSize: -
sodium: 316.1 mg
sugar: 22.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).

  2. Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment, beat until smooth. Beat in vanilla extract.

  3. Mix flour, baking powder, and salt together in a separate bowl.

  4. Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.

  5. Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter, sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter, cover with remaining cinnamon sugar.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Recipe Yield

1 small tube cake

Recipe Note

A tangy summertime cake for those fresh apricots.

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