Apricot Jam Cake

Apricot Jam Cake

by Phoebe Harvey 1 year ago
0 (0)
55 minutes
400.5 kcal
58.5 g carbs
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Description

Apricot jam is a key ingredient in this recipe for people who like apricots and cake.

Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 (12 ounce) jar apricot preserves
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
  2. 2. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. 3. Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
  4. 4. Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
  5. 5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.
Nutrition Facts
serving: 1 cake
calories: 400.5 kcal
carbohydrates: 58.5 g
protein: 4 g
saturated fat: 10.8 g
cholesterol: 81.9 mg
sodium: 139.3 mg
fiber: 0.6 g
sugar: 39.1 g