Zutaten für Apricot And Almond Snack Cake
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 1/2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup slivered almonds
- 1/2 cup apricot preserves
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Zubereitung von Apricot And Almond Snack Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a medium bowl, sift together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done using a stand mixer or hand mixer.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and almond extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just blended. Be careful not to overmix.
- Pour about 1/3 of the batter into the prepared pan.
- Spread half of the slivered almonds and half of the apricot preserves evenly over the batter.
- Pour the remaining batter over the almond and apricot layer.
- Sprinkle the top with the remaining almonds and apricot preserves.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, serve and enjoy your delicious Apricot & Almond Snack Cake!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
195g
Fat
62g
Carbs
24g
