Description
This delightful Honey Apricot Mini Cake Loaf is a perfect treat for any occasion, combining the natural sweetness of honey with moist apricots.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup honey
- 1/2 cup dried apricots, chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini loaf pan.
- In a large bowl, cream together the softened butter and honey until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet ingredients, alternating with buttermilk until just combined.
- Fold in the chopped apricots.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to 3 days.
- This cake can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg