Ingredients for Apricot Snack Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 teaspoons baking powder
- 1 cup milk
- 4 large eggs, separated (yolks and whites)
- 1 teaspoon vanilla extract
- 1 ½ cups chopped fresh apricots
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How to Make Apricot Snack Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour and 1 ½ cups granulated sugar.
- Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Set aside ¾ cup of the crumb mixture for topping.
- Add 1 cup milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, and 4 large egg yolks to the bowl.
- Mix until just combined.
- In a separate bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Add 1 ½ cups chopped fresh apricots (or other fruit) to the batter and fold gently to combine. (Optional: Omit fruit for a plain cake)
- Pour batter into the prepared pan.
- Sprinkle evenly with the reserved crumb topping.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
94g
Fat
24g
Carbs
12g
