Photo: David Holifield
Apricot butter cake
10 ingredients
30 min
CUTS INTO 10-12 SLICES
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Just the thing when you have a hungry horde coming over
Estimated Nutrition (whole recipe, rough)
869
Calories
28g
Protein
27g
Fat
125g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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
- 150ml milk
- 1 tsp vanilla extract
- 300g caster sugar
- 3 eggs
- 350g self-raising flour
- 200g butter , melted
- 350g ripe apricots
- 25g butter , melted
- 3 tbsp light muscovado sugar
- 3 rounded tbsp toasted flaked almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes