This apricot almond cake combines two delicious flavors in one chewy, sweet and tender cake.
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3/4 cup apricot preserves
2 tablespoons almond paste, crumbled
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter softened
3/4 cup sour cream
5 large Land O Lakes® Eggs
3/4 cup milk
1 teaspoon almond extract
3/4 cup powdered sugar
1 to 2 tablespoons apricot preserves
1 to 2 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 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.
Explore reviews fromour online community
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.