Apricot jam is a key ingredient in this recipe for people who like apricots and cake.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
14
Yield:
1 cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.

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  • Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.

  • Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.

  • Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

Cook's Note:

You can use berry preserves if you want instead of apricot, and you can add almonds, too. You can also use margarine in place of butter.

Nutrition Facts

401 calories; protein 4g; carbohydrates 58.5g; fat 17.9g; cholesterol 81.9mg; sodium 139.3mg. Full Nutrition
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