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Apricot Almond Bundt Cake
By Sydney Mike on March 08, 2007
Recipe
Ratings & Reviews
(7)
Photos
(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
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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
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Low sodium
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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
View All 3 Photos
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
Have a question about this recipe? Ask the community.
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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%
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Blueberry Bundt Cake
By Lvs2Cook
Detailed Nutrition Values
About Nutrition Info
Everyday Celebrations
Whatever the occasion, we have
Ratings & Reviews:
the mix-and-match recipes to
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.)
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meal.
Make it special»
Food.com Store
Progressive Cake Carrier
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.
Wilton Ultimate 3-in-1 Cake
Carrier
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$19.95
By Engrossed
on February 14, 2008
Brow se More Products
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.
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By JOY1998
on January 25, 2008
Weddings.DexKnows.com/WeddingCakes
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.
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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!
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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!
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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:)
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