Almond Apricot Sour Cream Cake
Butter or shortening for the pan
1 16oz can apricot halves in l t syrup
2 c Cake flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
4 oz Unsalted butter; room temperature
1 c Sugar
1/2 ts Vanilla extract
1/4 ts Almond extract
1 c Sour cream
1/4 c 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.
Whisk together the flour, baking powder, baking soda and salt. Set
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
Add the eggs, one at a time, beating until thoroughly mixed. Scrape
down the bowl, add the vanilla and almond extracts, and mix until
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 until 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.