Almond Apricot Sour Cream Cake

* Exported from MasterCook II *

Almond Apricot Sour Cream Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Fruit
Rcrockett

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter or shortening for the pan
1 16oz can apricot halves in lt syrup
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsalted butter -- room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1/4 cup sliced almonds


Grease a 9-inch cake pan and line with greased baking
parchment or wax paper. Preheat the oven to 350 degrees.

Drain the apricots and discard the liquid. Cut each half in
half. Set aside.

Whisk together the flour, baking powder, baking soda and
salt. Set aside.

In the large bowl of an electric mixer, cream together the
butter and sugar for 3 to 4 minutes, or until the mixture
is light in color and fluffy.

Add the eggs, one at a time, beating until thoroughly
mixed. Scrape down the bowl, add the vanilla and almond
extracts, and mix until combined.

On low speed, add, in order, a third of the flour mixture,
then half of the sour cream, then half the remaining flour
mixture, the remaining sour cream and the remaining flour,
mixing just to combine after each addition and scraping
down the sides of the bowl.

Pour the batter into the prepared pan and level it with a
spatula. Arrange the apricot quarters in a decorative
pattern on top of the batter. Sprinkle the sliced almonds
over any exposed batter. Bake in the preheated oven for 45
to 50 minutes, or unt il a cake tester inserted near the
middle comes out clean.

Let the cake cool in the pan for 10 minutes. Turn the cake
out onto a plate, remove the parchment or wax paper liner
from the bottom and then flip the cake onto a cooling rack.

Per serving: 329 calories, 5 gm protein, 42 gm
carbohydrates, 17 gm fat, 78 mg cholesterol, 9 gm saturated
fat, 213 mg sodium

The Washington Post


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NOTES : Fresh apricots have such a short season to savor. But
luckily for holiday bakers, canned apricots are just as
effective. The drained canned halves used here are
sprinkled with sliced almonds to form a beautiful topping
to a tender, moist cake. It's a winner for any season.