Sour Cream Apricot Coffee Cake

By merehodge

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.

Details

Servings 1

Preparation

Step 1

In small bowl, soak apricots in Cognac for 15 min. Position an oven rack in lower third of oven & preheat 325º. 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.