Honey Apricot Mini Cake Loaf

Honey apricot mini cake loaf baked in mini pans for a tender crumb studded with golden-orange apricot pieces. This honey-sweetened cake uses melted butter for rich moisture and bakes to a delicate golden crust.

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Prep Time 45

Cook Time 30

Total Time 1 15

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Dry ingredients

2 cup flour
1 tsp baking powder

Wet ingredients

0.5 cup honey
0.5 cup butter, melted
2 eggs
0.5 cup milk
1 tsp vanilla extract

Fruit

1 cup diced dried apricots Toss the diced apricots in a little flour first so they don't sink to the bottom.

Equipment

1 sheet pan

Method

Prepare and preheat

Preheat oven to 350°F and grease mini loaf pans, then place pans on a sheet pan for easy handling.
If your apricots are very sticky, toss the diced dried apricots with a small pinch of flour so they stay suspended in the batter.

Mix wet ingredients

Whisk honey, melted butter, eggs, milk, and vanilla extract together until smooth and glossy.

Combine dry with wet

Fold in flour and baking powder just until no dry streaks remain, stopping as soon as the batter comes together.

Fold in apricots

Fold in the diced dried apricots so they distribute evenly, keeping the batter thick and chunky.

Bake

Divide batter among mini loaf pans so each is evenly filled, filling to about three-quarters for good rise.
Bake 25-30 minutes at 350°F until a toothpick comes out clean, with tops turning lightly golden and springy to the touch.

Notes

For best texture, mix the batter just until combined—over-mixing can make the crumb tough. Store baked mini loaves covered in the fridge for up to 4 days (rewarm briefly before serving). Freeze for up to 2 months, wrapped tightly; thaw overnight in the fridge. For a lighter option, replace half the butter with an equal amount of unsweetened applesauce, keeping the honey and eggs the same.