Sour Cream Apricot Coffee Cake

Sour Cream Apricot Coffee Cake
Sour Cream Apricot Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup (2 oz.) glazed apricots, diced, packed in cup

  • 2

    tablespoons Cognac (or water)

  • 2 1/2

    2 1/2 cups sifted cake flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1/2

    cup plus 2 Tbs., unsalted butter, room temp.

  • 1 1/4

    1 1/4 cups granulated sugar

  • 3

    large eggs, at room temp.

  • 1

    teaspoon pure vanilla extract

  • 1

    cup sour cream, room temp.

Directions

In small bowl, soak apricots in Cognac for 15 min. Position an oven rack in lower third of oven & preheat 325ยบ. Grease and lightly flour an 8-cup bundt pan. Sift flour, baking powder,baking soda & salt together onto a wax paper sheet; set aside. Using electric mixer (flat beater), beat butter at medium speed until smooth, about 30-45 sec. Add sugar and beat until light & fluffy, about 5 min. Stop Mixer occasionally to scrape sides of bowl. Add eggs, vanilla, sour cream & dry ingredients, one at a tme, and blend each until incorporated. Gently fold in apricots & remaining Cognac. Spread batter evenly in the pan. Bake for 50-55 min. or until cake springs back when lightly touched in center & begins to come away from the sides of pan. Cool upright in pan on a cooling rack for 10 min., then invert cake onto a rack to cool completely.

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