This apricot banana bundt cake is perfect for breakfast, afternoon snack, brunch or coffee break! Apricot puree and banana make it extra moist & add sweetness to it.
First puree the apricots if you haven’t done so yet: rinse them, half them and remove the stones. Puree in a food processor until smooth.
In a large mixing bowl mash the banana. Add 1½ cup apricot puree and egg. Mix. Add sugar and mix again. Add vanilla essence, baking soda and give it a mix.
At last, sift in flour and mix until smooth using an electric mixer.
Pour the batter into a 6-cup bundt pan that has been greased and floured. Bake at 360°F/180°C for 60 minutes or until done.
When done, let it cool for 10 minutes before taking it out from the pan and placing it onto a wire rack.
Dust the cooled bundt cake with powdered sugar.
Serve on its own or make an apricot sauce by cooking heavy cream, sugar, pureed apricots and lemon juice for about 5 minutes. Pour this over for the extra apricot flavor!
Course: Dessert
Cuisine: American
Keyword: Bundt Cake Recipe
Nutrition Facts
Apricot Banana Bundt Cake
Amount per Serving
Calories
169
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Cholesterol
27
mg
9
%
Sodium
219
mg
10
%
Potassium
208
mg
6
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
1240
IU
25
%
Vitamin C
6.9
mg
8
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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