Apricot Snack Cake
Soft, moist, and bursting with fruity flavor, this Apricot Snack Cake is the perfect treat for any time of day. Made with chopped dried apricots, a touch of warm cinnamon, and creamy Greek yogurt, this simple yet satisfying cake strikes the perfect balance between sweetness and tanginess. The recipe comes together in just 15 minutes of prep time and bakes to golden perfection, filling your kitchen with a delightful aroma. Ideal for tea time, picnics, or as a light dessert, this easy snack cake is finished with a delicate dusting of powdered sugar for an elegant touch. With its approachable ingredients and comforting flavor, this crowd-pleasing cake is sure to become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 0.5 cups plain Greek yogurt (or sour cream)
- 0.25 cups milk
- 1 cup dried apricots, chopped into small chunks
- 0.25 cups powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Stir in the Greek yogurt (or sour cream) and milk until smooth.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped dried apricots gently using a spatula.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 272.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 408 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
