Apricot Bundt Cake

Traci Coleman


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 When I originally made this, I accidentally put the glaze ingredients into the batter - and it turned out so good, I am modifying the recipe to reflect how I made it instead of how I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.

★★★★★ 1 vote
15 Min
1 Hr 20 Min



3 c
1 c
butter, softened
1 c
sour cream
1/2 c
apricot nectar
1 tsp
lemon extract
1 tsp
almond extract
2/3 of an 18 oz jar of apricot preserves
3 c
1/4 tsp
baking soda


remaining 1/3 of the 18 oz jar of apricot preserves
1/4 c
apricot nectar for glaze plus scant more if cornstarch is used
3 tsp


1Heat oven to 325. Generously grease and flour bundt pan.
2Mix 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.
3Bake 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.
4Make 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.

About Apricot Bundt Cake

Course/Dish: Cakes