Ingredients for Apricot Breakfast Cake
- 1 cup chopped dried apricots
- enough for 1 cup black tea
- 1 teaspoon ground coriander
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- Salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup milk powder
- Lemon, Zest Of
- 2 cups all-purpose flour (for batter), plus 2 tablespoons all-purpose flour (for tossing raisins)
- 2 large eggs
- ½ cup golden raisins
- 1 tablespoon orange zest
- powdered sugar, for dusting
- 1 cup strong black tea (brewed)
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How to Make Apricot Breakfast Cake
- Brew 1 cup of strong black tea and pour it into a small bowl over 1 cup chopped dried apricots.
- Stir in 1 teaspoon ground coriander.
- Allow the apricots to soak and plump for 1 hour.
- Strain the apricots, reserving the apricot tea liquid.
- You should have about ½ cup of apricot tea. If you have less, add enough water to reach ½ cup.
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 5-6 minutes).
- 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.
- 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.
- 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.
- Spoon the batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 20 minutes before inverting it onto a serving platter.
- Allow the cake to cool completely and dust generously with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
150g
Fat
45g
Carbs
19g
