banana-apricot bundt cake
Cake flour gives a finer texture, but all purpose flour can be used (a little less flour, though). This can also be done in a loaf pan.
prep time
20 Min
cook time
55 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 2 3/4 cups cake flour (or 2 1/2 cups all-purpose flour)
- 1 cup oatmeal, uncooked
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup finely chopped dried appricots
- 1/2 cup sliced almonds, divided
- 3 small very ripe bananas, mashed (about a cup)
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1/2 cup light brown sugar (packed)
- 1/4 teaspoon almond extract (or vanilla)
- 2 - eggs
How To Make banana-apricot bundt cake
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Step 1Heat oven to 325F. Coat an 8-cup Bundt pan with non stick cooking spray. Take 3 tablespoons of the almond slivers and sprinkle in evenly in bottom of pan. Set aside.
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Step 2In a large bowl, combine flour, oats, baking powder, baking soda and salt. Add apricots and remaining almonds. Mix well.
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Step 3In a medium bowl, combine remaining ingredients and whisk well. Add to dry ingredients and stir just until combined. Do not over mix.
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Step 4Pour into pan over almonds. Bake 50-55 minutes, or until a skewer inserted in center comes out clean.
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Step 5Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
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Step 6Serve with ice cream or dusted with powdered sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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