Apricot Breakfast Cake Recipe

Ingredients for Apricot Breakfast Cake

• Dried Apricots
• Tea Bag
• 1 teaspoon ground coriander
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• Salt
• 2 teaspoons baking powder
• Vanilla Extract
• Almond Extract
• Powdered Milk
• Lemon, Zest Of
• All Purpose Flour
• 2 large eggs
• Golden Raisin

How to Make Apricot Breakfast Cake

1. Brew 1 cup of strong black tea and pour it into a small bowl over 1 cup chopped dried apricots.
2. Stir in 1 teaspoon ground coriander.
3. Allow the apricots to soak and plump for 1 hour.
4. Strain the apricots, reserving the apricot tea liquid.
5. You should have about ½ cup of apricot tea. If you have less, add enough water to reach ½ cup.
6. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
7. Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 5-6 minutes).
8. Add 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1 teaspoon almond extract, ½ cup milk powder, 1 tablespoon lemon zest, and 1 tablespoon orange zest. Mix well.
9. Gradually add 2 cups all-purpose flour, alternating with the ½ cup apricot tea and 2 large eggs, beginning and ending with the flour. Mix until just combined.
10. In a separate bowl, toss ½ cup dried golden raisins with 2 tablespoons all-purpose flour. Gently fold the floured raisins and the strained apricots into the batter.
11. Spoon the batter into the prepared bundt pan.
12. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let the cake cool in the pan for about 20 minutes before inverting it onto a serving platter.
14. Allow the cake to cool completely and dust generously with powdered sugar before serving.