Cinnamon Apricot Cake

Cinnamon Apricot Cake

by Joy Gregory 1 year ago
0 (0)
45 minutes
234.9 kcal
41.4 g carbs
Description

A tangy summertime cake for those fresh apricots.

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
Directions
  1. 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).
  2. 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. 3. Mix flour, baking powder, and salt together in a separate bowl.
  4. 4. Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
  5. 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. 6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts
serving: 1 small tube cake
calories: 234.9 kcal
carbohydrates: 41.4 g
protein: 4.5 g
saturated fat: 3.2 g
cholesterol: 36.3 mg
sodium: 316.1 mg
fiber: 1.6 g
sugar: 22.2 g