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Baked goods

Apricot and banana Bundt cake with cinnamon

Name: Apricot and banana Bundt cake with cinnamon
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Slovak
Ingredients: 220 g All-purpose flour; 2 tsp Baking powder; 1 Egg; 100 g Granulated sugar; 1 tsp Ground cinnamon; 1 tsp Vanilla extract; 500 g Apricots; 1 Banana; for dusting Powdered sugar

A Bundt cake made with fresh apricot puree and mashed banana, flavored with cinnamon and vanilla, and dusted with powdered sugar. Serves 8.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 50 min – 1 hr
Total time: 1 hr 10 min
Temperature: 180 °C (350 °F)
Servings: 8 servings
Difficulty: Easy

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This apricot and banana Bundt cake is a variation on classic Slovak bábovka, a ring-shaped cake, with a batter based on fruit puree. Briefly blanch the apricots, peel and pit them, and blend into a puree. Together with mashed banana and an egg, they form the wet ingredients for the batter. Cinnamon and vanilla round out the flavor, and the baked cake is dusted with powdered sugar. It is an everyday sweet treat to serve with tea or coffee, with enough for eight people.

Ingredients

8 servings

All-purpose flour 220 g
Baking powder 2 tsp
Egg 1
Granulated sugar 100 g
Ground cinnamon 1 tsp
Vanilla extract 1 tsp
Apricots 500 g
Banana 1
Powdered sugar for dusting

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Instructions

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Immerse the apricots in boiling water for 30 seconds, then immediately transfer them to ice water. Peel, remove the pits, and blend into a puree.
Peel the banana and mash it with a fork in a bowl. Add the apricot puree and egg and stir to combine.
Stir in the sugar, baking powder, ground cinnamon, and vanilla extract. Finally, add the flour and mix thoroughly once more.
Pour the batter into a Bundt pan greased with butter and dusted with flour. Bake in an oven preheated to 180 °C (350 °F) for approximately 50 to 60 minutes.
Let the baked cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Dust with powdered sugar before serving, if desired.

Tip: Out of season, use canned apricots in syrup—drain them thoroughly and use less sugar, as they are sweeter. The cake is done when a skewer inserted into the thickest part comes out dry.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 206 kcal
Protein: 4.7 g
Carbohydrates: 45 g
of which sugars: 21 g
Fat: 1.2 g
of which saturates: 0.3 g
Fiber: 2.6 g
Salt: 0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Ovocná bábovka s marhuľami a banánom