Apricot Jam Cake recipe

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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

Nutrition Info

400.5 calories
carbohydrate: 58.5 g
cholesterol: 81.9 mg
fat: 17.9 g
fiber: 0.6 g
protein: 4 g
saturatedFat: 10.8 g
servingSize: -
sodium: 139.3 mg
sugar: 39.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.

  2. Combine flour, baking powder, baking soda, and salt in a medium bowl, set aside.

  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. 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. 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.

Recipe Yield

1 cake

Recipe Note

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

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