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Apricot Almond Bundt Cake By Sydney Mike on March 08, 2007
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(7)
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(3)
Rate it! | Read 7 Review s
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About This Recipe Apricot Almond Bundt Cake By Sydney Mike
Ingredients: Pineapple... 457 recipes
Servings:
12
1/2 lb unsalted butter
on March 08, 2007 Recipe #215498
This recipe was passed on to me many years ago by another bundt cake enthusiast! I use the all-fruit variety of apricot preserves.
2 cups granulated sugar 2 eggs, room temperature 1 teaspoon almond extract
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2 cups all-purpose flour
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1 teaspoon baking powder Occasion Cakes... 9,823 recipes
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1/4 teaspoon salt 1 (8 ounce) container sour cream, room temperature 1 cup sliced almonds
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Apricot Almond Bundt Cake
1 (12 ounce) bottle apricot preserves Change Measurem ents: US | Metric
Related Categories Cakes Strawberry... Low sodium 391 recipes 391 recipes
< 4 hours Time to make Fruit More Categories
Ice Cream... 159 recipes
Directions:
Prep Tim e: 10 mins
1
Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
2
With electric mixer, cream together the butter & sugar.
3
Add eggs, one at a time, before adding extract.
4
In another bowl, sift or whisk together flour, baking powder & salt.
5 6
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Total Tim e: 1 1/4 hr
Add flour mixture to butter mixture alternately with sour cream.
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Nutrition Facts Apricot Almond Bundt Cake Serving Size: 1 (149 g) Servings Per Recipe: 12 Am ount Per Serving
% Daily Value
Am ount Per Serving
6
Sprinkle 1/2 cup almonds on bottom of pan.
7
Pour half the batter over nuts.
8
Arrange remaining nuts over batter.
9
Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
10 11
% Daily Value
Calories 537.6 Calories from Fat 220
41%
Total Fat 24.5 g
37%
Saturated Fat 12.9 g
64%
Monounsaturated Fat 8.0 g
40%
Polyunsaturated Fat 1.8 g
9%
Trans Fat 0.0 g
0%
Cholesterol 84.6 m g
Pour remaining batter over the preserves. Bake for 55 minutes.
28%
Sodium 119.5 m g
4%
Potassium 154.5 m g
4%
Magnesium 31.0 m g
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1%
Total Carbohydrate 77.5 g
25%
Dietary Fiber 1.5 g
6%
Sugars 48.6 g
194%
Protein 5.9 g
11%
Next Recipe: Blueberry Bundt Cake By Lvs2Cook
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By Chef #637499 on January 25, 2010
help you create your perfect This cake UNBELIEVABLY GOOD!! Amazing texture, excellent flavor. I'll be making this one again soon and often! (Mine came out taller and not as dark as the one in the picture.) 0 people found this review Helpful. Was this review helpful to you? Yes | No
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By VLizzle on March 02, 2008
$29.95 Very yummy! I made one to share at work tomorrow and I couldn't wait so I had to make a second one just for myself. I love the combination of apricot and almond and I think I will try blueberry preserves next.
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By Engrossed on February 14, 2008
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WONDERFUL! Lately I've been trying to bake with whole grains, lower fat and lower sugar...so I adapted this recipe by using 1/4 lb butter (1 cube), 1/2 cup unsweetened applesauce, 1 cup sugar, 1 cup Splenda, 1 cup unbleached all-purpose flour, 1 cup whole wheat flour, nonfat yogurt and 10oz juice sweetened apricot orange spread which I spread smooth with the back of a spoon. I think it adapted well...it turned out soft with an almond flavor, the crunch of the nuts and sweetness from the fruit spread. I would suggest using a chunkier fruit preserves as some of mine leaked out the bottom when I removed it from the pan. Freddy Cat says thanks for the cake! Made for the Please Review tag game. 0 people found this review Helpful. Was this review helpful to you? Yes | No
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By JOY1998 on January 25, 2008
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Sydney Mike, I made this cake last night. I used raspberry preserves even though I wanted to use apricot, but I already had the raspberry preserves open. I can't wait to try it with apricot preserves. I found the cake to be moist and tender. I appreciated your instructions regarding making sure the preserves do not touch the side of the pans. In a couple of places the preserves did touch the pan and then stuck to the pan-totally my fault. I
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think this is an excellent bundt cake and can't wait to make it again. Thank you for posting this moist and tasty bundt cake recipe. 0 people found this review Helpful. Was this review helpful to you? Yes | No By gingersnap on November 20, 2007
Everyone loved this cake. It was impressive but fairly easy, too! There were no leftovers at my Grandma's birthday this year. Thanks for a great recipe! 0 people found this review Helpful. Was this review helpful to you? Yes | No By Mirj on March 18, 2007
Oh my! This was good! My severely-allergic-to-almonds husband is out of the country for a week and I took advantage and made this to have with some friends over coffee. I must have been almond deprived because I just double the almonds in the recipe. The crunchiness of the almonds goes wonderfully with the sweetness of the apricot preserves. I'm going to keep this on hand for making as a gift as well. And maybe I can convert the recipe to using sliced macadamias or Brazil nuts for when the non-almond eater is around. Thanks for posting, I loved it! 0 people found this review Helpful. Was this review helpful to you? Yes | No By Kittencalskitchen on March 18, 2007
The cake was wonderful, I had to substitute strawberry preserves for apricot, I really think this cake would be a success using any flavor of preserves! thanks for sharing Syd!...Kitten:) 0 people found this review Helpful. Was this review helpful to you? Yes | No
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