Apricot Sour Cream Cake with Almond Recipe

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Type: Apricot Sour Cream Cake with Almond Free Cooking Recipe – Dessert

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Ingredients / Directions
Butter or shortening for the pan
16 oz can apricot halves in syrup
2 cup(s)s cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsalted butter room temperature
1 cup(s) sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup(s) sour cream
1/4 cup(s) sliced almonds Grease a 9-inch cake pan and line with greased baking parchment or wax paper. Preheat the oven to 350 degrees.
Drain the apricots and discard the liquid. Cut each half in half. Set aside.
Whisk together the flour
baking powder
baking soda and salt. Set aside.
In the large bowl of an electric mixer
cream together the butter and sugar for 3 to 4 minutes
or until the mixture is light in color and fluffy.
Add the eggs
one at a time
beating until thoroughly mixed. Scrape down the bowl
add the vanilla and almond extracts
and mix until combined.
On low speed
in order
a third of the flour mixture
then half of the sour cream
then half the remaining flour mixture
the remaining sour cream and the remaining flour
mixing just to combine after each addition and scraping down the sides of the bowl.
Pour the batter into the prepared pan and level it with a spatula. Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutes
or until a cake tester inserted near the middle comes out clean.
Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plate
remove the parchment or wax paper liner from the bottom and then flip the cake onto a cooling rack.

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