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Almond Apricot Sour Cream Cake

Almond Apricot Sour Cream Cake comes together with Apricot Halves In Lt Syrup, Cake Flour, Baking Powder, Baking Soda, and Salt. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 2 cup
• 1 tsp
• 1 tsp
• 1/4 tsp
• 4 oz
• 1 cup
• 2
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Parchment or wax paper. Preheat the oven to 350 degrees.

2. 2

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

3. 3

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

4. 4

   Add the eggs, one at a time, beating until thoroughly mixed.

5. 5

   Scrape down the bowl, add the vanilla and almond extracts, and mix until combined.

6. 6

   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.

7. 7

   Pour the batter into the prepared pan and level it with a spatula.

8. 8

   Arrange the apricot quarters in a decorative pattern on top of the batter.

9. 9

   Sprinkle the sliced almonds over any exposed batter.

10. 10

    Bake in the preheated oven for 45 to 50 minutes, or unt il a cake tester inserted near the middle comes out clean.

11. 11

    Let the cake cool in the pan for 10 minutes.

12. 12

    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.

13. 13

    NOTES: Fresh apricots have such a short season to savor.

14. 14

    But luckily for holiday bakers, canned apricots are just as effective.

15. 15

    The drained canned halves used here are sprinkled with sliced almonds to form a beautiful topping to a tender, moist cake.

16. 16

    It's a winner for any season.