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Honey Apricot Mini Cake Loaf

Honey apricot mini cake loafs bake up tender and golden with juicy apricot chunks folded through a honey-butter batter. Finished with a warmed honey glaze that seeps into the crumb for a sticky, moist bite.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Flour mixture
  • 2 cup flour
  • 2 tsp baking powder
  • 2 tbsp honey warmed, for glaze
Wet ingredients
  • 0.75 cup honey
  • 3 eggs
  • 0.5 cup butter, softened
  • 0.5 cup milk
Fruit
  • 1 cup diced fresh apricots

Equipment

  • 1 sheet pan
  • 1 mini loaf pan

Method
 

Preheat and prepare pans
  1. Preheat the oven to 350°F and grease mini loaf pans so the loaves release cleanly.
Cream the honey-butter base
  1. Cream butter and honey until fluffy, then beat in eggs until the mixture looks smooth and light.
Build the batter
  1. Alternate adding flour, baking powder, and milk into the batter, mixing just until combined to keep the crumb tender.
Add apricots
  1. Fold in diced apricots so the fruit is evenly distributed without overmixing.
Bake
  1. Divide batter among mini loaf pans and bake for 25–30 minutes at 350°F until golden and a toothpick comes out clean.
Glaze and finish
  1. Brush warmed honey over the cooled loaves so the glaze seeps into the crumb and sets on top.

Notes

Dice apricots small so they distribute evenly and don’t sink; also avoid overmixing once flour is added for a tender crumb. Store tightly wrapped at room temperature up to 3 days or in the fridge up to 5 days. Freezing: yes—wrap well and freeze up to 2 months; thaw in the refrigerator overnight. For a lighter swap, use unsalted butter and replace some of the milk with plain low-fat yogurt for a slightly tangier, less-rich batter.