Apricot Breakfast Cake Recipe

Name: Apricot Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 6 ounces dried apricots, cut into small pieces; 1 tea bag (I tried with both green tea and earl grey--both were excellent); 1 teaspoon ground coriander; 4 ounces butter, room temperature; 3/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1/2 cup instant powdered milk; 1 lemon, zest of, grated; 1 1/2 cups all-purpose flour; 2 eggs; 1/3 cup golden raisin

Servings: persons

6 ounces dried apricots, cut into small pieces
1 tea bag (I tried with both green tea and earl grey--both were excellent)
1 teaspoon ground coriander
4 ounces butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup instant powdered milk
1 lemon, zest of, grated
1 1/2 cups all-purpose flour
2 eggs
1/3 cup golden raisin

1
Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about 1/2 cup of apricot tea, if it is less, add enough water to make it equal 1/2 cup
2
Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
3
Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
4
Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
5
Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces dried apricots, cut into small pieces, 1 tea bag (I tried with both green tea and earl grey--both were excellent), 1 teaspoon ground coriander, 4 ounces butter, room temperature, and more.

Yes, Apricot Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Breakfast Cake

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