Apricot peanut cake | easy and delicious recipe

This post is also available in german/deutschHello my friends. Summer, sun and sweet ripe apricots! This is the best time for a juicy apricot peanut cake. The dough is a simple & delicious batter. With a lot of vanilla and lemon abrasion.

Apricot peanut cake
220 g flour
2 tsp of baking soda
pinch of salt
40 g peanuts, finely chopped
85 g butter, soft
100 g of sugar
2 eggs
1 tsp vanilla extract
160 g Greek yogurt
Abrasion of half a lemon
6-8 apricots, halved
also
Springfrom 20 cm or 23 cm

Preheat the oven to 180 ° C. Lay out a springform pan with baking paper and grease the edge.
Mix flour, baking powder and salt.
Beat butter with sugar, vanilla and lemon until frothy. Then, one after another, beat the eggs.
Mix the flour mixture into the bowl with the yoghurt to a smooth dough and fill in the springform pan. Sprinkle with half of the peanuts and cover the apricot halves with the cut surface facing upwards. Spread the remaining peanuts and bake in the oven for 50-55 minutes. Possibly cover with baking paper after 30 minutes.
Conducting a chopstick test, if there is no more dough to catch, the cake is ready.
Let cool in the mold for 20 minutes and then let cool completely on a wire rack.
Dust with some powdered sugar and serve.

If you try this apricot peanut cake or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Apricot peanut cake

Summer, sun and sweet ripe apricots! And thats the best time for a juicy apricot peanut cake. The dough is a simple & delicious batter.

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 1 cake

Author Klaraslife

Ingredients

• 220 g flour
• 2 tsp of baking soda
• pinch of salt
• 40 g peanuts finely chopped
• 85 g butter soft
• 100 g of sugar
• 2 eggs
• 1 tsp vanilla extract
• 160 g Greek yogurt
• Abrasion of half a lemon
• 6-8 apricots halved

also

• Springfrom 20 cm or 23 cm

Instructions

• Preheat the oven to 180 ° Lay out a springform pan with baking paper and grease the edge.
• Mix flour, baking powder and salt.
• Beat butter with sugar, vanilla and lemon until frothy. Then, one after another, beat the eggs.
• Mix the flour mixture into the bowl with the yoghurt to a smooth dough and fill in the springform pan. Sprinkle with half of the peanuts and cover the apricot halves with the cut surface facing upwards. Spread the remaining peanuts and bake in the oven for 50-55 minutes. Possibly cover with baking paper after 30 minutes.
• Conducting a chopstick test, if there is no more dough to catch, the cake is ready.
• Let cool in the mold for 20 minutes and then let cool completely on a wire rack.
• Dust with some powdered sugar and serve.

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