Go Back
–+ servings
apricot bundt cake with fruit

Apricot Cake

Course Desserts
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Additional Time 5 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 259
Author adapted by Christina Conte
Apricot Cake is a light and delicious dessert, perfect for summer. Surprisingly simple and full of good ingredients, this cake is a healthier option for a sugar craving and is definitely a crowd pleaser.

Equipment

  • 1 8 in springform pan or bundt pan
  • 1 cake tester optional

Ingredients

  • 3 eggs
  • 1 ⅛ cup sugar
  • 1 ¾ cup all purpose flour
  • 2 ½ tsp baking powder or 1 packet Italian Pane Degli Angeli vanilla baking powder
  • ⅓ cup butter softened
  • ⅓ cup plain Greek yogurt (sour cream works, too)
  • 6 apricots organic, washed and cut into pieces (no need to peel, but remove the pit)
  • 1 tsp vanilla extract (ONLY if using plain baking powder)
  • powdered sugar optional for dusting
US Customary - Metric

Instructions

  • Preheat oven to 350℉ (175°C).
  • Grease a bundt cake pan or 8" springform pan by spraying with oil (or butter). (If using a springform pan, line with parchment paper. Make sure to spray the paper, too.)
  • Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
  • Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended.
  • Stir in the yogurt.
  • In a food processor, process the apricot halves until almost pureed.
  • Add the processed apricot the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined. 
  • Put the batter into the prepared bundt or cake pan.
  • Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove from the pan.
  • Sift powdered sugar on top just before serving, if desired. Enjoy!

Notes

  • Measurements in baking are scientific, they must be precise which is why I always advise using a scale for best results.
  • Try to steer away from improvising or substituting ingredients the first time you make a recipe. Make changes the next time when you know what the original is like.

Nutrition

Serving: 1 slice | Calories: 259kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 179mg | Potassium: 111mg | Fiber: 1g | Sugar: 25g | Vitamin A: 675IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!