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.