- 200g Buttermelted
- 350g ripe Apricots
- 150ml Milk
- 1 tsp Vanilla extract
- 300g Caster sugar
- 3 Eggs
- 350g Self-rising flour
For the topping:
- 25g Buttermelted
- 3 tbsp Brown sugarlight muscovado
- 100г Almondstoasted
Apricot Butter Cake
This soft and sweet Apricot Butter Cake is baked to a moist perfection and topped with soft, fresh or canned apricot halves that have been coated with a sweet and crunchy, sugar-crusted, almond topping providing your creation with a range of textures that work perfectly together.
This recipe can be enjoyed either warm or cold, however ensure enough time for cooling before removing from the cake tin. If you remove your cake too early, it may collapse.Â
To make Apricot Butter Cake, you will need the following ingredients:
So, how to make Apricot Butter Cake?
Steps to make Apricot Butter Cake
1 | Preheat oven and prepare pan | 5 |
2 | Prepare topping | 3 |
3 | Combine wet ingredients | 2 |
4 | Combine eggs and sugar | 5 |
5 | Prepare batter | 3 |
6 | Add butter | 2 |
7 | Prepare apricots | 5 |
8 | Bake cake | 1h |
9 | Cool | 20 |
10 | Serve | |
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