The apricot-almond mixture contributesnot only a second flavor, but chewy, sweet marbling to this tendercake.
Recipe: Apricot-Almond Cake
Filling Ingredients:1/2 cup apricot preserves 1/4 cup almond paste, crumbled Cake Ingredients:3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter or margarine, softened 1/2 cup sour cream 3 large eggs 1/2 cup apricot nectar Glaze Ingredients:3/4 cup powdered sugar 1 to 2 tablespoons apricot nectar
Heat oven to 350°F (175°C).
Combine preserves and almond paste infood processor bowl fitted with metal blade or blender. Cover;process until smooth (30 to 60 seconds). Set aside.
Combine flour, baking powder and saltin medium bowl. Combine sugar and butter in large mixer bowl.Beat at medium speed, scraping bowl often, until creamy (1 to2 minutes). Add sour cream and eggs; continue beating until smooth(1 to 2 minutes).
Reduce speed to low. Gradually add flourmixture alternately with apricot nectar until well mixed (1 to2 minutes).
Spread half of batter into well-greasedand floured 10-inch tube pan or 12-cup Bundt® pan. Spoonfilling over batter in pan; spread remaining batter on top offilling. Swirl filling into batter using a spatula or knife.
Bake for 55 to 65 minutes or until woodenpick inserted in center comes out clean. Cool 15 minutes; invertonto serving plate. Cool completely.
Combine powdered sugar and enough apricotnectar for desired glazing consistency in small bowl. Drizzleover cooled cake.