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An apricot tea cake recipe to spoil the family
Spoil mom this year by baking her this light and luscious Apricot Tea Cake. It’s a perfect way to end a special meal or to serve her for breakfast in bed, along with her favorite morning brew.
Here’s a free, printable recipe card as a bonus.
The Benefits of Apricots:
Per Healthline:
- Very nutritious and low in calories.
- High in antioxidants.
- May promote eye health.
- May boost skin health.
- High in potassium.
- May promote gut health.
- Very hydrating.
- May protect your liver.
- Easy to add to your diet.
If mom is more of a chocolate fan then whip her up a batch of these No-Bake Chocolate Nutella Layered Tuxedo Bars. This recipe is so easy to make that even the littles can help. It is cold, creamy, and decadent.
PrintApricot Tea Cake
Spoil mom this year by baking her this light and luscious Apricot Tea Cake. It’s a perfect way to end a special meal or to serve her for breakfast in bed, along with her favorite morning brew.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Total Time: 1 hours
- Yield: 1 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Cuisine: Teatime
Ingredients
For the Cake:
- 1/2 cup Milk
- 3/4 cup Granulated Sugar
- 1 Stick Softened butter
- 2 Eggs
- 2 Earl Gray tea bags
- 1 cup Self Rising Flour
- 1/4 tsp. Ground Cardamom
- 1/4 tsp. Fresh ground nutmeg
- 1/2 tsp. Salt
- 1/4 tsp. Ground clove
- 1/4 tsp. Ground cinnamon
- 8 Dried Apricot Halves – Coarsely chopped
For the Glaze
- 1 cup Powdered sugar
- 1/4 cup Sliced Almonds (optional garnish)
Instructions
- Preheat the oven to 350F.
- Grease and flour an 8 inch round cake pan.
- Warm the milk and allow the tea to steep for a few minutes – add chopped apricots to the tea-infused milk to soak.
- Beat the butter and sugar together until light and fluffy in color and texture.
- Add eggs one at a time, beating after each addition.
- Now add the remaining dry ingredients and 3 tbsp of the tea-infused milk being careful to reserve the chopped apricots for later. Stir to combine.
- Spoon the mixture into the prepared cake pan.
- Sprinkle batter with chopped, soaked apricots and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- To make the glaze, stir together powdered sugar and the remaining tea-infused milk. Add additional milk if necessary to get the proper glaze consistency.
- Allow cake to cool until just warm before drizzling the cake with the glaze.
- If desired, sprinkle with sliced almonds and serve immediately with your favorite tea.
Notes
If mom is more of a chocolate fan then whip her up a batch of these No-Bake Chocolate Nutella Layered Tuxedo Bars. This recipe is so easy to make that even the littles can help. It is cold, creamy, and decadent.
I would like to thank Ashley over at Irish Twin's Momma for sharing this recipe with us.
Nutrition
- Serving Size: 6
- Calories: 338
- Sugar: 34
- Sodium: 449
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 78
Hello, I love trying new recipes. I am on a diabetic diet to fight off being a diabetic-just need to get my numbers down. I would probably sub a few things, no sugar and I’m think whole wheat flour with maybe baking powder?
I absolutely love apricots and and this would be worth trying to tailor it to my new life reality.
Hi Terri. I would be interested to hear how you modified it to suit your requirements.
Please let me know and email me a pic then I will add it here as an addendum. What do you think?
That sounds like a good idea and I will let you know when I come up with something. Also, I accidentally left this reply in Deepa’s comment-sorry.
Terri No worries, all good, I look forward hearing back from you.
Wow This looks delicious
Deepa, thanks for visiting. I hope you will have the opportunity to make this in your own kitchen and enjoy it
I will let you know when I have something that works because that sounds like a good idea.
This sounds delish! With your permission, I would like to share your link in one of my Friday Finds (Books-Recipes-Crafts) posts. Naturally, I would credit you wherever possible and link it back to you.
Dear Gina. Wow thank you so much for popping in and your request. By all means feel free to share this or any other post. I appreciate you asking and your willingness to share. This is awesome and what I wrote about in my Monday post by bloggers watching over one another and encouraging and helping each other. Thanks again.
This looks particulary delicious … I wonder if it would work with rhubarb?
I definitely would think so and it would be worth a try. Thank you for mentioning that.
As shopping is not so simple now. A healthy rhubarb plant is delivering a sumptuous crop in the garden, it makes sense to try. I will roast the rhubarb, with a sprinkle of vanilla sugar first then use it in your recipe. Thank you.