apricot bundt cake
(1 rating)
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 When I originally made this, I accidentally put the glaze ingredients into the batter - and it turned out so good, I am modifying the recipe to reflect how I made it instead of how I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
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3 csugar
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1 cbutter, softened
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6eggs
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1 csour cream
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1/2 capricot nectar
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1 tsplemon extract
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1 tspalmond extract
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2/3 of an 18 oz jar of apricot preserves
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3 cflour
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1/4 tspbaking soda
- GLAZE
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remaining 1/3 of the 18 oz jar of apricot preserves
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1/4 capricot nectar for glaze plus scant more if cornstarch is used
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3 tspcornstarch
How To Make apricot bundt cake
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1Heat oven to 325. Generously grease and flour bundt pan. -
2Mix 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.
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3Bake 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.
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4Make 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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