An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Italian Apricot Cake
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 12%
CARBS 54G42% OF CAL
1G FIBER26G OTHER27G TOTAL SUGAR
FAT 31G55% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist cake studded with fresh apricots and made with Greek yogurt for a tender crumb. An easy summer dessert with fruit at its heart.
dessertbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- ¾ cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup oil (vegetable, light olive oil, melted butter or coconut oil)
- 1¼ cups chopped apricots
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 12%
CARBS 54G42% OF CAL
1G FIBER26G OTHER27G TOTAL SUGAR
FAT 31G55% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 101mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.