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A tangy summertime cake for those fresh apricots.

Brittany N Eicher


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

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

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

  • 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.

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

Nutrition Facts

235 calories; 5.7 g total fat; 36 mg cholesterol; 316 mg sodium. 41.4 g carbohydrates; 4.5 g protein; Full Nutrition