John Myers
Ingredients for 1 servings:
- 200 g margarine or butter
- 200 g sugar
- 250 g flour
- 4 eggs
- 2 tsp baking powder
- 1 can apricot(s)
- possibly cake icing (chocolate)
- possibly powdered sugar
- Fat for the mold
- Breadcrumbs for the mold
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
also suitable as muffins
Preheat oven to 180°C. Mix the first five ingredients until smooth. Grease a Bundt cake pan thoroughly, sprinkle with breadcrumbs, and add half of the batter. Drain the apricots well and spread them over the batter. Pour the remaining batter on top. Place in the oven and bake for about 50 to 60 minutes. Turn out the cake and let cool. Tip: If you like, you can glaze everything with chocolate or dust it with powdered sugar. I personally prefer no glaze at all. But I have also used a glaze made with powdered sugar and the juice from the can. Alternatively, you can bake in muffin cups: Grease a muffin tin or line it with baking cups. Pour 1 1/2 tablespoons of batter into each pan and place half an apricot on top (this will require 1 1/2 cans of apricots). Using the same oven settings, the baking time is 20-30 minutes. I usually skip the icing here, too. But kids love chocolate icing, sprinkled with colorful sprinkles or even Smarties. The same goes for powdered sugar icing—mixed with canned juice.
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