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Cinnamon Apricot Cake

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"A tangy summertime cake for those fresh apricots."
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1 h servings 235 cals
Original recipe yields 8 servings (1 small tube cake)


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

Nutrition Facts

Per Serving: 235 calories; 5.7 g fat; 41.4 g carbohydrates; 4.5 g protein; 36 mg cholesterol; 316 mg sodium. Full nutrition

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