Apricot Breakfast Cake
"An easy cake – not too big – deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6."
photo by Rita1652
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 6 ounces dried apricots, cut into small pieces
- 1 tea bag (I tried with both green tea and earl grey--both were excellent)
- 1 teaspoon ground coriander
- 4 ounces butter, room temperature
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1⁄2 cup instant powdered milk
- 1 lemon, zest of, grated
- 1 1⁄2 cups all-purpose flour
- 2 eggs
- 1⁄3 cup golden raisin
directions
- Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid – not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
- Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
- Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
- Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
- Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days
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Reviews
-
DH and I thought this was so tasty! I substituted whole wheat flour, lemon extract and craisins (for the raisins) because that's what I had on hand; and I added some frozen wild blueberries too. Just before putting it into the oven I covered the top with some brown sugar that got crunchy while baking. Thanks for posting! -
Delicious, moist cake! It doesn't make enough batter, though, to fill my particular Bundt pan. Next time I will experiment with doubling the recipe and see how it turns out. -
DH and I liked this very much. I tried the recipe because of the unusual ingredients. I used dried cherries rather than raisins because that's what I have on hand. This is a dense cake but not tough. We will make again. Thanks for posting. -
This cake smells wonderful , looks wonderful, but is quite heavy inside. It is edible and the taste is good. Instructions were good, except the salt was not memtioned in the instructions, consquently I forgot to put it in, don't think it made much difference. Too bad it wasn't just a bit lighter. Thanks for sharing, good luck in the contest. -
This was a great breakfast treat, I plan to add this to my "Tuesday Morning Breakfasts" public cookbook after the contest. I made this for my parents, kids and DH for breakfast before I went to school and there was not a crumb left when I got home, lol! I used a red rose tea bag and it was really good. Thanks for posting!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
