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Apricot – Yogurt – Mini Bundt Cakes

updated

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Ingredients for 6 servings:

  • 50 g apricot(s), dried
  • 100 g margarine
  • 100 g sugar
  • 1 packet of vanilla sugar
  • ½ tsp lemon zest, grated
  • 2 eggs
  • 100 g flour
  • 2 tsp baking powder
  • 150 g yogurt
  • some powdered sugar for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Grease and flour a 6-hole mini Bundt cake pan. Preheat oven to 180°C. Cut the apricots into small cubes. Cream together the margarine with the sugar, vanilla sugar, and lemon zest. Beat in the eggs one at a time. Briefly stir in the flour and baking powder, then stir in the yogurt and apricot cubes. Divide the batter evenly among the prepared pans and bake for about 30 minutes at 180°C. Turn the Bundt cakes out onto a wire rack and let cool. Dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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