A tangy summertime cake for those fresh apricots.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
1 small tube cake
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Ingredients

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

Directions

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

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  • 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; protein 4.5g; carbohydrates 41.4g; fat 5.7g; cholesterol 36.3mg; sodium 316.1mg. Full Nutrition
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