Delight your taste buds with this delectable Fresh Apricot Cake. This pleasantly fruity Fresh Apricot Cake pairs perfectly with a mug of coffee.
What You Need
Original recipe yields 8 servings
1 cup flour
1 Tbsp. CALUMET Baking Powder
1/8 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 egg s
1/4 tsp. almond extract
4 fresh apricot s, thinly sliced (about 2 cups)
1 Tbsp. sugar
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Let's Make It
Preheat oven to 350°F. Mix flour, baking powder and salt in medium bowl; set aside. Beat butter and 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in extract. Add flour mixture; beat just until blended.
Spread into greased 9-inch round cake pan. Top with apricot slices; sprinkle with 1 Tbsp. sugar.
Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
Sweets can add enjoyment to a balanced diet but remember to keep tabs on portions.
Best of Season
Try plums, peaches, nectarines or berries in this versatile fruit-topped cake.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.