Low Sodium Apricot Cake
Indulge in the naturally sweet and subtly spiced flavors of this Low Sodium Apricot Cake, a delightful treat perfect for those watching their salt intake. Featuring plump, softened dried apricots and a hint of warm cinnamon, this moist cake delivers a burst of fruity goodness without compromising on flavor. The recipe uses unsalted butter and avoids unnecessary added sodium, allowing the natural ingredients to shine. With a quick prep time of just 20 minutes, it's an easy yet impressive dessert for family gatherings or afternoon tea. Serve it as-is or elevate it with a dollop of whipped cream for a wholesome and satisfying finish. Perfectly tender and beautifully fragrant, this low sodium cake is sure to become a household favorite!
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Ingredients
- 150 grams Dried apricots
- 250 ml Boiling water
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 2 large Eggs
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 120 ml Milk
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Step 2
Chop the dried apricots into small pieces. Place them in a bowl and pour the boiling water over them. Let them soak for about 15 minutes to soften.
Step 3
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
In another bowl, sift together the all-purpose flour, baking powder, and ground cinnamon.
Step 6
Gently fold the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Step 7
Drain the apricots and gently fold them into the cake batter until just incorporated.
Step 8
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 9
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 11
Once cooled, serve the cake on its own or with a dollop of whipped cream or a dusting of powdered sugar.
Nutrition Facts
| Serving size | (1088.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2617.0 |
| Total Fat 100.2g | 0% |
| Saturated Fat 55.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 604.6mg | 0% |
| Sodium 1110.0mg | 0% |
| Total Carbohydrate 408.9g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 221.1g | |
| Protein 43.4g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 348.0mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 2182.7mg | 0% |
Source of Calories