Apricot Cake

Recipe Brought to you by FoodFit
This recipe serves: 10
Preparation time: 20 minutes
Cooking time: 30 minutes

1/4 cup unsalted butter (1/2 stick)
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat milk
nonstick cooking spray
3 ripe apricots, peeled, halved and pitted

Preheat the oven to 350°F. Beat the butter in a mixing bowl with an
electric mixer on high speed for 30 seconds. Gradually add the sugar and
continue to beat until the mixture is pale yellow and very fluffy. Add the
eggs one at a time while mixing on low speed. Stir in the vanilla. Sift
the flour, baking powder and salt together. Add half of the flour mixture
and blend, then add the milk. Finally, add the rest of the flour mixture.
The batter should be smooth. Do not overmix. Coat a 9" round cake pan with
nonstick spray. Pour the batter into the pan. Arrange the apricot halves
on top in a single layer. Bake until golden brown and set in the center,
about 25 to 30 minutes.

Nutrition Facts Serving size: 1 slice (1/10th of cake) Calories 192 Total
Fat 7 g Saturated Fat 4 g Protein 5 g Total Carbohydrate 27 g Dietary
Fiber 1 g Sodium 186 mg Percent Calories from Fat 34% Percent Calories
from Protein 10% Percent Calories from Carbohydrate 55%


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