APRICOT BREAKFAST CAKE
An easy cake - not too big - deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6.
Provided by evelynathens
Categories Breakfast
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
- Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
- Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
- Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
- Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #breakfast #desserts #fruit #cakes #inexpensive #4-hours-or-less
You'll also love
Daniel Soper
soper82@gmail.comI'm so glad I found this recipe. It's a new family favorite.
Gulzar 71
7@hotmail.frThis cake is so good, I could eat it for breakfast, lunch, and dinner.
King Thapa
k21@yahoo.comI've made this cake several times and it's always a hit. It's the perfect way to start the day.
nabukenya Juliet
n-j9@aol.comThis cake is a winner! It's moist, flavorful, and the apricots add a delicious sweetness.
Jibon Kumar
kumar.jibon@yahoo.comI'm not a baker, but this recipe was so easy to follow. The cake turned out beautifully and it tasted even better.
Tammy Clark
t_c5@gmail.comThis is the best apricot breakfast cake I've ever had. It's so easy to make and it always turns out perfectly.
Michelle Burns
b_m@hotmail.frI made this cake for my brunch guests and they all raved about it. It was gone in minutes!
Abdushukur Alijonov
a.a29@yahoo.comThis cake is so moist and flavorful. I love the way the apricots and almonds complement each other.
Cheree Graham
c72@aol.comI was a little skeptical about this recipe because I'm not a big fan of apricots, but I was pleasantly surprised. The cake was delicious! The apricots added a subtle sweetness and tartness that I really enjoyed.
Bongiwe Myeza
bongiwem86@gmail.comThis cake is amazing! I love the combination of apricots and almonds. It's the perfect balance of sweet and tart.
avery paul
a_p49@yahoo.comI've tried many apricot breakfast cake recipes, but this one is by far the best. The instructions were easy to follow, and the cake turned out perfectly. It was light and fluffy, with just the right amount of sweetness.
Natalie Trumbo
natalie.t@hotmail.comThis apricot breakfast cake was a hit with my family! The cake was moist and flavorful, and the apricots added a delicious sweetness and tartness. I would definitely make this cake again.