Apricot Jam Cake

Apricot Jam Cake
  • PREP TIME
    20 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    14 People
  • VIEWS
    13

Indulge in the sweet and tangy embrace of Apricot Jam Cake, a delightful confection where the luscious flavor of apricot preserves melds seamlessly into a tender, moist crumb. This cake is a symphony of textures and tastes, perfect for a teatime treat or a special occasion dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    59 g
  • Cholesterol
    82 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    11 g
  • Sodium
    139 mg
  • Sugar
    39 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan meticulously. (5 minutes)

02

Step

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. (3 minutes)

03

Step

In a large mixing bowl, cream the softened butter with an electric mixer until smooth. Gradually add sugar and beat until light and fluffy, about 5-7 minutes. (10 minutes)

04

Step

Add eggs, one at a time, beating well after each addition. (3 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients in 3 batches, alternating with sour cream, beginning and ending with the dry ingredients. Beat until just combined after each addition. Do not overmix. (5 minutes)

06

Step

Pour half of the batter into the prepared pan. Spoon half of the apricot preserves evenly over the batter, spreading to within 1/2 inch of the edges. (5 minutes)

07

Step

Repeat with the remaining batter and preserves. (5 minutes)

08

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 55-60 minutes. (60 minutes)

09

Step

Let the cake cool in the pan for 15 minutes before inverting onto a serving platter. Run a thin knife around the edges to loosen if necessary. (15 minutes)

10

Step

Cool completely and serve.

For an extra touch of flavor, consider adding a teaspoon of almond extract to the batter.
If you don't have sour cream, plain Greek yogurt can be used as a substitute.
To prevent the cake from sticking, ensure the pan is thoroughly greased and floured. Alternatively, use baking spray with flour.
Store leftover cake in an airtight container at room temperature for up to 3 days.

Miguel Beier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Aiyana Kassulke

    I followed the recipe exactly and it turned out perfectly. My kids loved it!

  • Jarvis Swift

    I added a glaze made with apricot jam and powdered sugar, and it took this cake to the next level!

  • Orland Nienow

    This cake was a hit at our family gathering! The apricot flavor is so delicious and unique.

  • Orlo Collins

    The cake was a little dense for my liking, but the taste was amazing. Next time I'll try not to overmix the batter.

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