apricot bundt cake

Name: Apricot Bundt Cake
Prep time: 15 min
Cook time: 1 h 20 min
Ingredients: ## CAKE; 3 cup(s) sugar; 1 cup(s) butter, softened; 6 - eggs; 1 cup(s) sour cream; 1/2 cup(s) apricot nectar; 1 teaspoon(s) lemon extract; 1 teaspoon(s) almond extract; - 2/3 of an 18 oz jar of apricot preserves; 3 cup(s) flour; 1/4 teaspoon(s) baking soda; ## GLAZE; - remaining 1/3 of the 18 oz jar of apricot preserves; 1/4 cup(s) apricot nectar for glaze plus scant more if cornstarch is used; 3 teaspoon(s) cornstarch

(1 RATING)

119 Pinches 3 Photos

Traci Coleman

Vancouver, WA

Updated on Sep 11, 2011

A super moist, sweet and delicious apricot cake. When I originally made this, I accidentally put the glaze ingredients into the batter - and it turned out so good, I am modifying the recipe to reflect how I made it instead of how I was SUPPOSED to make it. :) Original recipe found on about.com.

Rate

prep time 15 Min

cook time 1 Hr 20 Min

method ---

yield

Ingredients

CAKE
3 cups sugar
1 cup butter, softened
6 - eggs
1 cup sour cream
1/2 cup apricot nectar
1 teaspoon lemon extract
1 teaspoon almond extract
- 2/3 of an 18 oz jar of apricot preserves
3 cups flour
1/4 teaspoon baking soda
GLAZE
- remaining 1/3 of the 18 oz jar of apricot preserves
1/4 cup apricot nectar for glaze plus scant more if cornstarch is used
3 teaspoons cornstarch

How To Make apricot bundt cake

Step 1

Heat oven to 325. Generously grease and flour bundt pan.

Step 2

Mix butter and sugar. Add eggs, one at a time, mixing well. Add sour cream, apricot nectar, lemon extract, almond extract and 3/4 of the jar of preserves. Gradually add in baking soda and flour. Beat all ingredients together for about 30 seconds. Turn mixer on medium to high speed and beat for about 1 additional minute. Pour into pan.
Step 3

Bake at 325 for about 80 - 90 minutes, or until wooden toothpick inserted in center comes out clean. Cool on rack for 20 minutes, then remove from pan to cool completely.
Step 4

Make glaze: Use remaining 1/3 jar of the preserves and about 1/4 cup of the leftover nectar. Put in small saucepan and cook over medium heat until heated through. If needed, dissolve about 3 teaspoons of cornstarch in additional nectar in a small bowl and add by teaspoons to the glaze mixture to thicken slightly. Let glaze cool for about 10 minutes and then spoon over cake.
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