Apricot Pound Cake

By Addie

This cake is soft and moist with a ribbon of apricot jam running through it. It’s fantastic for dessert, but it would also make a good cake to serve at brunch. You could use any kind of jam. I think blackberry would be delicious.

Ingredients

• 2 sticks butter, softened
• 2 cups sugar
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup sour cream
• 1 10-oz jar apricot jam

Preparation

Step 1

In a mixer bowl, beat the butter and sugar together. Add the eggs, one at a time. Add the vanilla.

In a separate bowl, stir together the flour, baking powder and salt. Add to the butter mixture, alternating with the sour cream. Mix just until blended after each addition.

Place 1/3 of the batter in a greased and floured bundt pan. Spread the apricot jam over the top of the batter. Try to to keep the jam away from the edge of the pan. Add another 1/3 batter over the jam, then spread the rest of the jam. Finish with the last of the batter.

Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Remove from the pan and cool completely. I made a simple glaze of powdered sugar and milk to drizzle over the top.