Apricot-Almond Cake

The apricot-almond mixture contributes not only a second flavor, but lovely marbling to this tender cake.

Recipe Ingredients:

Filling:
1/2 cup apricot preserves
1/4 cup almond paste, crumbled

Cake:
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:
3/4 cup powdered sugar
1 to 2 tablespoons apricot nectar

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. 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.
3. 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).
4. Reduce speed to low. Gradually add flour mixture alternately with apricot nectar until well mixed (1 to 2 minutes).
5. 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.
6. 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.
7. Combine powdered sugar and enough apricot nectar for desired glazing consistency in small bowl. Drizzle over cooled cake.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories: 310, Fat: 9 g, Cholesterol: 60 mg, Sodium: 180 mg, Carbohydrates: 52 g, Dietary Fiber: 1 g, Protein: 4 g.