Nut-Free Apricot Cake
Indulge in the delightful simplicity of this **Nut-Free Apricot Cake**, a moist and tender dessert that highlights the natural sweetness of apricots. Perfect for those with nut allergies, this cake combines the richness of butter, the fluffiness of eggs, and the warm vanilla aroma with bursts of chewy dried apricots in every bite. Topped with a glossy layer of sweet apricot preserves, it’s both visually stunning and irresistibly delicious. Ready in just over an hour, this nut-free treat makes an excellent centerpiece for brunches, tea parties, or casual gatherings. Easy to make and loved by all, this cake is a foolproof way to satisfy your sweet cravings! Keywords: nut-free desserts, apricot cake recipe, easy nut-free baking, dried apricot recipes, apricot preserves cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Milk
- 1 cup Dried apricots, chopped
- 0.5 cup Apricot preserves
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch (23 cm) round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the chopped dried apricots.
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Once the cake is cool, spread the apricot preserves over the top evenly.
Slice and serve the Nut-Free Apricot Cake. Enjoy!
Nutrition Facts
Calories |
3525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 595.1 g | 216% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 390.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2264 mg | 48% | |
*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.
