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Ingredients

½ cup white sugar 1 egg 3 tablespoons butter 1 tablespoon vanilla extract 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 2 cups pitted and diced fresh apricots ⅔ cup milk 3 tablespoons white sugar 1 teaspoon ground cinnamon

Nutrition Info

234.9 calories carbohydrate: 41.4 g cholesterol: 36.3 mg fat: 5.7 g fiber: 1.6 g protein: 4.5 g saturatedFat: 3.2 g servingSize: - sodium: 316.1 mg sugar: 22.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).
Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment, beat until smooth. Beat in vanilla extract.
Mix flour, baking powder, and salt together in a separate bowl.
Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter, sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter, cover with remaining cinnamon sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

1 small tube cake

A tangy summertime cake for those fresh apricots.