Cinnamon Apricot Cake

This tangy Bundt® cake studded with fresh apricots and a cinnamon-sugar swirl is a great way to use up apricots in the summertime.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 235 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 3 tablespoons white sugar
• 3 tablespoons butter
• ⅔ cup milk
• 2 cups pitted and diced fresh apricots

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).

Step 3

Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.

Step 4

Mix flour, baking powder, and salt together in a separate bowl.

Step 5

Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.

Step 6

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.