Apricot Sour Cream Cake

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Apricot Sour Cream Cake
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Health Score:
4,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
1
For the topping
2 cans Apricot (each about 820 g)
2 tablespoons Apricot jam
For the batter
250 grams soft butter
200 grams sugar
4 eggs
200 grams Sour cream
100 grams chopped almonds
50 grams finely chopped candied orange
350 grams Pastry flour
1 teaspoon Baking powder
powdered sugar (for dusting)
Fat (for greasing)
How healthy are the main ingredients?
ApricotsugarSour creamalmondegg

Preparation steps

1.

Preheat oven to 170°C (approximately 340°F). Grease a baking sheet. For the topping: Drain the apricots and set aside. For the batter: Place the butter and sugar in a bowl and beat until fluffy. Stir in the eggs, sour cream, almonds and orange peel. Stir in the flour and baking powder until thoroughly combined.

2.

Spread the dough on the greased baking sheet. Distribute the apricots over the top of the cake. Bake until golden, about 35-40 minutes. Heat the apricot jam to loosen it. Brush the cake with the jam 5 minutes before the end of baking. Serve the cake warm dusted with powdered sugar.