This apricot banana bundt cake is perfect for breakfast, afternoon snack, brunch or coffee break. Apricot puree and banana make it extra moist & add sweetness to it. Easy banana bundt cake from scratch.
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1 Ripe Banana
1½ cup Pureed Apricots (about 1.1lb/500g fresh apricots)
1½ cup All-Purpose Flour (220g) – http://amzn.to/2ub1xrj
½ cup Granulated Sugar (100g) – http://amzn.to/2tXO5Gy
2 tsp Baking Soda – http://amzn.to/2nNWJna
1 tsp Vanilla Essence
1 tsp Ground Cinnamon – http://amzn.to/2oV9t0p
1 Large Egg
Powdered Sugar for dusting – http://amzn.to/2oewxan
For Apricot Sauce (optional):
½ cup Heavy Cream
3 tsp Granulated Sugar
½ cup Pureed Apricots
1 tbsp Lemon Juice
First puree the apricots if you haven’t done so yet: rinse them, half them and remove the stones. Puree in a food processor until smooth.
In a large mixing bowl mash the banana. Add 1½ cup apricot puree and egg. Mix. Add vanilla essence, baking soda and give it a mix.
At last, sift in flour and mix until smooth using an electric mixer.
Pour the batter into a 6-cup bundt pan that has been greased and floured. Bake at 360°F/180°C for 60 minutes or until done.
When done, let it cool for 10 minutes before taking it out from the pan and placing it onto a wire rack.
Dust the cooled bundt cake with powdered sugar.
Serve on its own or make an apricot sauce by cooking heavy cream, sugar, pureed apricots and lemon juice for about 5 minutes. Pour this over for the extra apricot flavor!
Preparation: 15 minutes
Cook Time: 60 minutes
Serves: 12 Portions (1 Cake – 6-cup Bundt Pan)
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