Ingredients for Apricot Almond Bundt Cake
- Unsalted Butter
- Granulated Sugar
- 4 large eggs
- 1 teaspoon almond extract
- All Purpose Flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Sour Cream
- Sliced Almonds
- 1 cup all-fruit apricot preserves
How to Make Apricot Almond Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the apricot preserves and almond extract.
- Fold in the chopped almonds.
- Pour batter into the prepared bundt pan and bake for 60-65 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.
- Dust with powdered sugar before serving (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
194g
Fat
64g
Carbs
25g
