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2 1/2 c Unsifted all-purpose nour 3/4 c Almond paste
1 tb Baking powder 1 1/3 c Light sour cream
1/2 ts Salt 2 lg Eggs
3/4 c Plus 1 T finely chopped 1/2 c Apricot preserves
-dried apricots Apricot Glaze (recipe
3/4 c Firmly packed light-brown -follows)
-sugar Sliced natural almonds
1/2 c (1 stick) butter, softened
1. Heat oven to 350’F. Grease and lightly flour a 10-inch Bundt or
other decorative tube pan. In medium-size bowl, sift together flour,
baking powder, and salt; stir in 3/4 C chopped apricots until lightly
coated with flour mixture. Set aside.
2. In large bowl, with electric mixer on medium speed, beat sugar and
butter until light and fluffy; crumble in almond paste and beat until
blended. Add sour cream and eggs and beat until blended; stir in
apricot preserves.
3. With electric mixer on very low speed, add flour mixture to
sour-cream mixture and beat just until blended-do not overmix. Spoon
batter into prepared pan and bake 50 to 60 minutes or until cake
tester inserted in center comes out clean. Cool cake in pan on wire
rack 10 minutes. Turn cake out onto serving plate and cool
completely. Meanwhile, prepare Apricot Glaze and set aside.
4. Just before serving, decorate cake: Stir 1 t of Apricot Glaze into
remaining T chopped apricots; set aside. Spread remaining glaze over
top of cake, allowing it to run down the side. Make “flowers” on top
of cake by clustering sliced almonds and placing a glazed chopped
apricot in center of each flower.
Apricot Glaze: In small bowl, stir together 1/2 C confectioners’
sugar, 1/4 C apricot preserves, and 1/4 t water until sugar dissolves.
Nutrition information per serving-protein: 7 grams; fat: 18 grams;
carbohydrate: 64 grams; fiber; 4 grams; sodium: 271 milligrams;
cholesterol: 67 milligrams calories: 435.
Country Living/June/94 Scanned & fixed by DP & GG
Yields
12 servings
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