Apricot Almond Delight Bundt Cake
Indulge in the bliss of this Apricot Almond Delight Bundt Cake, a delightful treat that embodies a harmonious blend of sweet apricot and rich almond flavors. This recipe, cherished and perfected over the years by bundt cake lovers, features a moist cake base enriched with creamy sour cream and a subtle hint of almond extract. You'll experience a beautiful interplay of textures as crunchy sliced almonds and luscious apricot preserves create a delightful surprise in every slice. Perfect for special occasions or simply as an enjoyable dessert, this cake is sure to impress family and friends alike.
12
Servings
292
Calories
10
Ingredients
Ingredients
unsalted butter
1/2 lb (softened)
granulated sugar
2 cups (none)
eggs
2 (room temperature)
almond extract
1 teaspoon (none)
all-purpose flour
2 cups (sifted)
baking powder
1 teaspoon (none)
salt
1/4 teaspoon (none)
sour cream
1 (8 ounce) container (room temperature)
sliced almonds
1 cup (none)
apricot preserves
1 (12 ounce) bottle (none)
Instructions
1
Preheat your oven to 350 degrees F. Grease and flour a 10-inch bundt pan thoroughly to ensure easy removal of the cake once baked.
2
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3
Add the eggs one at a time, mixing well after each addition. Then, incorporate the almond extract until fully combined.
4
In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and salt, ensuring there are no lumps.
5
Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
6
Sprinkle 1/2 cup of the sliced almonds evenly over the bottom of the prepared bundt pan.
7
Pour half of the cake batter over the almonds, spreading it evenly.
8
Arrange the remaining sliced almonds evenly on top of the first layer of batter.
9
Dollop spoonfuls of the apricot preserves over the almonds, taking care to avoid the sides of the pan to facilitate easy removal.
10
Pour the remaining batter over the apricot preserves, spreading gently to cover them.
11
Place the bundt pan in the preheated oven and bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
12
Once done, allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information
17.5g
Fat
33.3g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of this cake?
The primary flavors are a harmonious blend of sweet apricot and rich almond.
What type of pan is required for this recipe?
You will need a 10-inch bundt pan.
At what temperature should the oven be preheated?
Preheat your oven to 350 degrees F.
How should the bundt pan be prepared?
The pan should be thoroughly greased and floured to ensure the cake can be easily removed.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 292 calories.
What ingredient makes this cake base moist?
The cake base is enriched with creamy sour cream to ensure a moist texture.
How many eggs are used in this recipe?
This recipe requires 2 room temperature eggs.
What type of flour is recommended?
The recipe calls for 2 cups of sifted all-purpose flour.
What amount of butter is needed?
You need 1/2 lb (two sticks) of softened unsalted butter.
How should the flour and sour cream be added to the batter?
Gradually add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.
What is the total amount of sliced almonds used?
The recipe uses 1 cup of sliced almonds in total.
Where are the almonds placed in the pan?
Half a cup is sprinkled on the bottom of the pan, and the remaining half is layered in the middle of the batter.
How much apricot preserves are needed?
One 12-ounce bottle of apricot preserves is required.
How should the apricot preserves be layered?
Dollop spoonfuls of the preserves over the middle almond layer, avoiding the sides of the pan.
Why should the preserves avoid the sides of the pan?
Keeping the preserves away from the sides facilitates easy removal of the cake once baked.
How long does the cake need to bake?
Bake for approximately 55 minutes.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before inverting it.
What is the fat content per serving?
There are 17.5g of fat per serving.
How much protein is in one slice?
Each slice contains 3.3g of protein.
What are the total carbohydrates per serving?
The cake contains 33.3g of carbohydrates per serving.
How much almond extract is used?
The recipe calls for 1 teaspoon of almond extract.
Is baking powder used in this recipe?
Yes, 1 teaspoon of baking powder is included.
What type of sugar is used?
The recipe uses 2 cups of granulated sugar.
Should the butter be salted or unsalted?
The recipe specifies unsalted butter.
What is the preparation for the salt?
The recipe calls for 1/4 teaspoon of salt, mixed with the dry ingredients.
Can I overmix the batter?
No, you should mix just until combined to avoid overmixing.
What should the texture of the butter and sugar be after creaming?
The butter and sugar should be creamed until the mixture is light and fluffy.
How do I cool the cake after removing it from the pan?
Invert the cake onto a wire rack to cool completely.