Real Recipes From Real Home Cooks ®

apricot bundt cake

(1 rating)
Recipe by
Traci Coleman
Vancouver, WA

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 When I originally made this, I accidentally put the glaze ingredients into the batter - and it turned out so good, I am modifying the recipe to reflect how I made it instead of how I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 rating)
prep time 15 Min
cook time 1 Hr 20 Min

Ingredients For apricot bundt cake

  • 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

  • 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.

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