The apricot-almond mixture contributes
not only a second flavor, but chewy, sweet marbling to this tender
cake.
Apricot-Almond
Cake
- Filling Ingredients:
- 1/2 cup apricot preserves
1/4 cup almond paste, crumbled
Cake Ingredients:
- 3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup sour cream
3 large eggs
1/2 cup apricot nectar
Glaze Ingredients:
- 3/4 cup powdered sugar
1 to 2 tablespoons apricot nectar
- Heat oven to 350°F.
- Combine preserves and
almond paste in food processor bowl fitted with metal blade or
blender. Cover; process until smooth (30 to 60 seconds). Set
aside.
- Combine flour, baking
powder and salt in medium bowl. Combine sugar and butter in large
mixer bowl. Beat at medium speed, scraping bowl often, until
creamy (1 to 2 minutes). Add sour cream and eggs; continue beating
until smooth (1 to 2 minutes).
- Reduce speed to low. Gradually
add flour mixture alternately with apricot nectar until well
mixed (1 to 2 minutes).
- Spread half of batter
into well-greased and floured 10-inch tube pan or 12-cup Bundt®
pan. Spoon filling over batter in pan; spread remaining batter
on top of filling. Swirl filling into batter using a spatula
or knife.
- Bake for 55 to 65 minutes
or until wooden pick inserted in center comes out clean. Cool
15 minutes; invert onto serving plate. Cool completely.
- Combine powdered sugar
and enough apricot nectar for desired glazing consistency in
small bowl. Drizzle over cooled cake.
Makes 16 servings.
Nutrition Facts (1 serving):Calories:
310, Fat: 9 g, Cholesterol: 60 mg, Sodium: 180 mg, Carbohydrates:
52 g, Dietary Fiber: 1 g, Protein: 4 g.
