The apricot-almond mixture contributes not only a second flavor, but chewy, sweet marbling to this tender cake.
| 3/4 |
|
cup apricot preserves |
| 2 |
|
tablespoons almond paste, crumbled |
| 3/4 |
|
cup powdered sugar |
1 to 2
1 to 2 |
|
tablespoons apricot preserves
tablespoons milk |
Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup Bundt® pan; set aside.
Combine preserves and almond paste in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until smooth (30 to 60 seconds). Set aside.
Combine flour, baking powder and salt in medium bowl. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs; continue beating until smooth.
Reduce speed to low. Gradually add flour mixture, alternately with 3/4 cups milk and almond extract, until well mixed.
Spread half of batter into prepared pan. Spoon filling over batter in pan; spread remaining batter on top of filling. Swirl filling into batter using a spatula or knife.
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
Combine powdered sugar and enough apricot preserves and milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
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