Fresh Apricot Cake

6-8
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"A moist cake"

Original recipe yields 6-8 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (233.6 g)
  • Calories 737.2
  • Total Fat - 48 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 221 mg
  • Sodium - 598.8 mg
  • Total Carbohydrate - 58.9 g
  • Dietary Fiber - 3.6 g
  • Sugars - 42.4 g
  • Protein - 21.1 g
  • Calcium - 238.4 mg
  • Iron - 3.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Lightly grease an 8-inch spring-form pan.

Step 3

In a bowl, beat together the butter and sugar until light and fluffy.

Step 4

Add the eggs one at a time, lightly beating between each.

Step 5

Add the vanilla extract and stir.

Step 6

In another bowl, mix together the ground almonds, flour, baking powder and salt.

Step 7

Add the dry ingredients to the butter mixture and beat on slow just until combined.

Step 8

Stir in the diced apricots.

Step 9

Pour the batter into your prepared pan. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.

Tips & Variations


No special items needed.

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