Ingredients for Apricot Almond Bundt Cake
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup sliced almonds
- 1/2 cup apricot preserves
- 1/2 teaspoon baking soda
- Powdered sugar (for dusting)
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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).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
194g
Fat
64g
Carbs
25g
