Apricot Bundt Cake

3
Traci Coleman

By
@TraciB70

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 When I originally made this, I accidentally put the glaze ingredients into the batter - and it turned out so good, I am modifying the recipe to reflect how I made it instead of how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

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
1 Hr 20 Min

Ingredients

  • CAKE

  • 3 c
    sugar
  • 1 c
    butter, softened
  • 6
    eggs
  • 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
    flour
  • 1/4 tsp
    baking soda
  • GLAZE

  • ·
    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
    cornstarch

How to Make Apricot Bundt Cake

Step-by-Step

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

Printable Recipe Card

About Apricot Bundt Cake

Course/Dish: Cakes




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