Apricot Cake Recipe

Name: Apricot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup honey; 1/2 cup vegetable oil; 3 tsp. arrowroot dissolved in 1 cup water; 1 tsp. vanilla extract; 1 1/2 cups unbleached all-purpose flour; 1 cup whole-wheat pastry flour; 3 tsp. baking powder; 1/2 tsp. baking soda; ⅛ tsp. salt; 1 1/2 lbs. ripe apricots, quartered and pitted (4 cups); 3/4 cup slivered blanched almonds (4 1/2 oz.), roughly chopped; 1/4 cup honey; 1 tsp. vanilla extract; 2 Tbs. unbleached all-purpose flour

Servings: persons

1 cup honey
1/2 cup vegetable oil
3 tsp. arrowroot dissolved in 1 cup water
1 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour
1 cup whole-wheat pastry flour
3 tsp. baking powder
1/2 tsp. baking soda
⅛ tsp. salt
1 1/2 lbs. ripe apricots, quartered and pitted (4 cups)
3/4 cup slivered blanched almonds (4 1/2 oz.), roughly chopped
1/4 cup honey
1 tsp. vanilla extract
2 Tbs. unbleached all-purpose flour

1
Preheat oven to 350F.
2
Grease 10-inch springform pan.
3
Make fruit layer: In large bowl, mix together all ingredients except flour.
4
Sprinkle flour over fruit and toss once or twice to blend.
5
Set aside.
6
In another large bowl, mix honey, oil, arrowroot mixture and vanilla.
7
In third large bowl, mix both flours, baking powder, baking soda and salt.
8
Sift flour mixture over honey mixture and stir to blend thoroughly.
9
Pour a little less than half the batter into prepared pan and spread evenly.
10
Spoon apricot mixture in an even layer over batter.
11
Pour remaining batter over apricots and spread evenly.
12
Bake 30 minutes.
13
Cover with foil and bake until toothpick inserted in center comes out clean, 35 to 40 minutes more.
14
Cool in pan on a wire rack 10 minutes, then remove side of pan.
15
Cool completely before cutting.
16
Serve in small squares.

1114

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1 cup honey, 1/2 cup vegetable oil, 3 tsp. arrowroot dissolved in 1 cup water, 1 tsp. vanilla extract, and more.

Yes, Apricot Cake falls under the Baking & Desserts 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 Cake

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