Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
830
Calories
37g
Protein
21g
Fat
119g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup apricot yogurt
- 2½ cups flour
- 3 teaspoons baking powder
- ¼ cup oil
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup apricot preserves
Directions
1
Mix all ingredients together except preserves and beat well until smooth.
2
Pour into greased round cake pan and bake for 45 minutes.
3
Heat preserves in saucepan stirring constantly until almost boiling.
4
Remove from heat and cool 2 minutes then spread over cake and cool before serving.
5
Category:Cathy's Recipes
6
Category:Cake Recipes
7
Category:Preserves Recipes
8
Category:Apricot Recipes
9
Category:Yogurt Recipes
Recipe sourced from
fandom