Fresh Apricot Cake
Recipe: #27346
August 08, 2017
Categories: Desserts, Cakes, Apricot, Baby Shower, Brunch, Christmas Easter, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"A moist cake"
Original is 7 servings
Ingredients
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- TO SERVE
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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 by Step Method
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
No special items needed.
0 Reviews
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