Apricot Sunshine Breakfast Cake Recipe

Name: Apricot Sunshine Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 apricots; ¼ cup shortening; 1 ½ cups flour; ½ teaspoon salt; 2 tablespoons butter; ¾ cup brown sugar; ½ cup milk; 2 teaspoons baking powder; 1 egg; 1 tablespoon cinnamon

Servings: persons

1
Heat oven to 375.
2
Mix sugar, egg & shortening thoroughly.
3
Stir in milk.
4
Blend in flour, baking powder & salt.
5
Melt butter.
6
Sprinkle as much cinnamon over brown sugar as you wish.
7
Halve and pit apricots.
8
Place rounded side up in rows of four.
9
You may need fewer or more apricots, depending on their size.
10
Spread cake mixture over apricots.
11
Bake 25-35 minutes.
12
When done place plate over pan and flip cake out of pan.
13
Serve warm.

437

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 8 apricots, ¼ cup shortening, 1 ½ cups flour, ½ teaspoon salt, and more.

Yes, Apricot Sunshine 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 Sunshine Breakfast Cake

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