This apricot almond cake combines two delicious flavors in one chewy, sweet and tender cake.
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Filling
34 cup apricot preserves
2 tablespoons almond paste, crumbled
Cake
4 12 cups all-purpose flour
1 12 teaspoons baking powder
12 teaspoon salt
1 12 cups sugar
34 cup Land O Lakes® Butter, softened
34 cup sour cream
34 cup milk
1 teaspoon almond extract
Glaze
34 cup powdered sugar
1 to 2 tablespoons apricot preserves
1 to 2 tablespoons milk
STEP 1
Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup Bundt® pan; set aside.
STEP 2
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.
STEP 3
Combine flour, baking powder and salt in bowl; set aside.
STEP 4
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.
STEP 5
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.
STEP 6
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
STEP 7
Combine powdered sugar and enough apricot preserves and milk for desired glazing consistency in bowl. Drizzle over cooled cake.
