Thursday, May 13, 2010

Apricot Pound Cake

2 sticks butter, softened
2 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking powder
¼ tsp salt
1 c sour cream
10 oz apricot jam

In a mixer bowl, beat the butter and sugar together. Add the eggs, one at a time. Add the vanilla.
In a separate bowl, stir together the flour, baking powder and salt. Add to the butter mixture, alternating with the sour cream. Mix just until blended after each addition. Place 1/3 of the batter in a greased and floured bundt pan. Spread the apricot jam over the top of the batter. Add another 1/3 batter over the jam, then spread the rest of the jam. Finish with the last of the batter. Bake at 350 for 50-55 minutes or until a toothpick comes out clean. Remove from the pan and cool completely. I made a simple glaze of powdered sugar and milk to drizzle over the top.  (Our version will be made into mini loaves).

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