Cinnamon Apricot Cake recipe
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- 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 caloriescarbohydrate: 41.4 gcholesterol: 36.3 mgfat: 5.7 gfiber: 1.6 gprotein: 4.5 gsaturatedFat: 3.2 gservingSize: -sodium: 316.1 mgsugar: 22.2 gtransFat: : -unsaturatedFat: : -
Directions Cinnamon Apricot Cake
Directions
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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.