Apricot Cake

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Apricot Cake

A wonderful, fragrant apricot cake. The combination of the sweet batter and the tart apricots is irresistible.

Apricot Cake
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 8 big slices
New quantity:
Ingredients
  • 1 stick unsalted butter, softened, plus 1 teaspoon for pan
  • ⅔ cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 small lemon, zested
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup milk
  • 6 medium apricots, cut in half and pitted
Instructions
  1. Preheat oven to 350 degrees F. Grease an 11-inch tart pan or springform pan with butter.
  2. Cream the butter with the sugar and vanilla. Beat in the eggs, one at a time. Mix in the lemon zest.
  3. Whisk together the flour, baking powder and salt. Gradually add to the egg mixture. Add the milk and mix well.
  4. Transfer the batter to the prepared pan. Use a spatula to spread evenly. Place the apricots on top, cut side down, gently pressing them into the cake.
  5. Bake for 30 minutes, until cake is golden and a toothpick inserted in center comes out dry.
  6. Remove the pan from the oven. Place on a wire rack to cool for about 20 minutes before slicing and serving.
Nutrition Per Serving
Serving size: 1 slice; Calories: 327; Total Fat: 14g; Carbohydrates: 43g; Sugars: 21g; Sodium: 234mg; Fiber: 3g; Protein: 7g

 
Apricot Cake