Low Sodium Apricot Cake
Elevate your dessert game with this delightful Low Sodium Apricot Cake, a healthier take on a classic treat that's brimming with natural flavors. Perfectly tender and subtly spiced with cinnamon, this moist cake features the irresistible sweetness of plump, soaked dried apricots, providing a fruity burst in every bite. Crafted without added salt and using unsalted butter, it's a heart-friendly dessert option, ideal for those watching their sodium intake. With just 20 minutes of prep time, this simple yet elegant bake is perfect for casual brunches, tea-time indulgences, or as a lighter option at your next gathering. Serve it plain, or dress it up with whipped cream or a dusting of powdered sugar for a charming finish. A must-try recipe for lovers of fruit-forward desserts!
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Recipe Information
Ingredients
- 150 grams Dried apricots
- 250 ml Boiling water
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 2 large Eggs
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 120 ml Milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Chop the dried apricots into small pieces. Place them in a bowl and pour the boiling water over them. Let them soak for about 15 minutes to soften.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, sift together the all-purpose flour, baking powder, and ground cinnamon.
Gently fold the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Drain the apricots and gently fold them into the cake batter until just incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the cake on its own or with a dollop of whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 221.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2183 mg | 46% | |
*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.
