Apricot pound cake

dessert

Photo by Deb A.
Adapted from eatathomecooks.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatathomecooks.com

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

  • 10 oz jar apricot jam (or fresh or canned drained and pureed)

Directions

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. 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.

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