APRICOT BUNDT CAKE with ricotta without butter and oil, a simple and soft, light sweet, perfect for snack or breakfast, excellent fresh fruit cake.
Delicious, the apricot bundt cake is the perfect sweet for snack or breakfast, without butter and oil, very light with ricotta in the batter, soft, tender, a fruit cake to prepare quickly with seasonal fruit.
The recipe for the apricot bundt cake is very simple, you have to whip the eggs to foam and then gradually add the other ingredients, one of those sweets that is always nice to bring to the table and enjoy a slice of.
It’s a baked sweet but given the temperatures playing tricks this time of year, we might as well take advantage of it; here it rained today, and the air has cooled significantly.
Join me in the kitchen today, there’s the apricot bundt cake with ricotta!
Published July 15, 2016 17:23
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 5.3 oz ricotta
- 1/3 cup milk
- 1/2 packet baking powder
- 6 apricots
Steps
Beat the eggs with the sugar until fluffy.
Add the sifted flour with the baking powder gradually alternating with the milk and ricotta.
Cut the apricots into pieces, butter and flour a bundt pan or line it with baking paper.
Add the apricots to the batter, leaving some pieces to add on top later.
Pour the mixture into the pan, add the visible pieces of apricots and bake in the hot oven at 356°F for about 30 minutes.
Keep an eye on the oven and always do the toothpick test; after 20 minutes of baking, you can open the oven to check.
Once baked, take the cake out and let it cool before turning it over; if during baking the apricots seem to burn a bit, cover with aluminum foil.
Bon appetit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
APRICOT BUNDT CAKE with ricotta without butter
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM AND ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Questions and Answers) APRICOT BUNDT CAKE with ricotta without butter
Can I use dried apricots instead of fresh ones?
Yes, you can use dried apricots, but fresh apricots add moisture and a more delicious flavor to the cake.
What can I use instead of ricotta?
If you don’t have ricotta, you can substitute it with Greek yogurt or Philadelphia-style cream cheese.
Can I add nuts or other fruits to this cake?
Yes, you can add nuts like almonds, walnuts, or hazelnuts for a crunchy touch. You can also mix in other fruits like blueberries, raspberries, or even pureed apples. Just be mindful of the moisture content when adding additional fruit.
How can I store the apricot bundt cake to keep it fresh?
Store the bundt cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, you can refrigerate it for a week or freeze it for up to three months. Make sure to wrap it well with plastic wrap and aluminum foil before freezing.
