Apricot Breakfast Cake

READY IN: 1hr 10mins
Recipe by evelynathens

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.

Top Review by trishypie

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!

Ingredients Nutrition


  1. 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
  2. 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)
  3. 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
  4. 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
  5. Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days

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