Description
A delightful recipe for Honey Apricot Mini Cake Loaf that is perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup dried apricots, chopped
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two mini loaf pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and honey together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Fold in the chopped apricots and walnuts, if using.
- Divide the batter evenly between the prepared mini loaf pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This recipe makes 2 mini loaves, serving about 8 people (4 slices per loaf).
- For a twist, try substituting dried apricots with dried cranberries or raisins.
- You can also add a teaspoon of cinnamon for a warm spice flavor.
- For a glaze, mix powdered sugar with a little milk and drizzle over the cooled loaves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Honey Apricot Mini Cake Loaf, Mini Cake Loaf, Apricot Cake