APRICOT-ALMOND CAKE
APRICOT-ALMOND CAKE
FILLING:
1/2 c. apricot preserves
1/4 c. almond paste, crumbled
CAKE:
3 c. flour
1 t. baking powder\
1/2 t. salt
1 1/2 c. sugar
½ c. butter, softened
½ c. sour cream
3 eggs
1/2 c. apricot nectar
GLAZE:
3/4 c. powdered sugar
1 to 2 T. apricot nectar
Heat oven to 350* F. Combine preserves and almond paste in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until smooth (30 to 60 seconds). Set aside. Combine flour, baking powder and salt in medium bowl. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs; continue beating until smooth. Reduce speed to low. Gradually add flour mixture alternately with apricot nectar until well mixed.
Spread half of batter into well-greased and floured 10-inch angel food cake (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.
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
Combine powdered sugar and enough apricot nectar for desired glazing consistency in small bowl. Drizzle over cooled cake.
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