Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
This apricot almond cake combines two delicious flavors in one chewy, sweet and tender cake.
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 30-60 seconds or until smooth. Set aside.
Combine flour, baking powder and salt in bowl; set aside.
Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs; continue beating until smooth. 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 55-65 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 bowl. Drizzle over cooled cake.
Dietary Fiber: 1g
I made this for our church coffee hour and got loads of compliments. There weren't any leftovers to take home, and my daughter now wants me to make this as her birthday cake. It's a dense, moist, flavorful recipe.
Although this tasted fine, the resultant cake was very flat and heavy. Could the baking powder have lost its rising power?? My sister gave me a similar recipe which I will try next time. Hers was soooo much better.
The flavor is good, but rather bland. I did not like the very fine, dense texture of the cake, or the raw taste of the glaze. I think both the cake and the glaze could use some almond extract. I also would like more filling, mine did not have as much as the picture.
I've made this three times already. It was a big hit each time. The almond paste and the apricot jam made the cake extra ordinary in taste and texture. Most people do not realize how good almond paste is in a mixture, either in a cake or a cookie dough. If one needs to impress bake this cake. You almost need to bake more than once because you need to use up the left over almond paste and apricot nectar. Believe me you do not need any excuse to bake this cake again and again. Let your taste bud and your friends' and loved ones' speak to you through this cake. It is absolutely yummy.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2947
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
Starting February 15th, you will not be able to access your Simple Rewards account due to routine site maintenance. Accounts will return to normal functionality on February 29th.
Thank you for visiting landolakes.com
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!