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Ingredients
| granulated sugar: 1 1/4 cups |
| salted butter: 3/4 cup |
| eggs: 2 |
| eggs: 1 (yolk) |
| apricot preserves: 1/3 cup |
| sour cream: 1/3 cup |
| almond extract: 2 tsp |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| almonds (sliced): 1/2 cup |
| powdered sugar |
Apricot Almond Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350°F and lightly butter a 9-inch round cake pan; set aside.
- Cream together sugar and butter with a mixer for 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream and almond extract, beat for 1 minute more.
- Stir together flour, baking powder and salt; lightly fold into batter.
- Spread evenly in prepared pan and sprinkle with almonds.
- Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar.