Cinnamon Apricot Cake Recipe

Name: Cinnamon Apricot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white sugar; 1 egg; 3 tablespoons butter; 1 tablespoon vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups pitted and diced fresh apricots; 2/3 cup milk; 3 tablespoons white sugar; 1 teaspoon ground cinnamon

Servings: persons

1/2 cup white sugar
1 egg
3 tablespoons butter
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups pitted and diced fresh apricots
2/3 cup milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt(R)).
2
Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.
3
Mix flour, baking powder, and salt together in a separate bowl.
4
Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
5
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.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

456

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 11 ingredients. The key ingredients include: 1/2 cup white sugar, 1 egg, 3 tablespoons butter, 1 tablespoon vanilla extract, and more.

Yes, Cinnamon 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.

Cinnamon Apricot Cake

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