All Recipes Dessert Recipes Cakes Bundt Cake Recipes

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: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
Combine flour, baking powder, baking soda, and salt in a medium bowl, set aside.
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.
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.
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.

1 cake

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