Almond Apricot Sour Cream Cake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 can apricot halves (16 ounce) drained
1/2 cup butter or margarine softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups self-rising flour
1 cup sour cream
1/4 cup sliced almonds Recipe
Preheat oven to 350°F. Spray a 9-inch cake pan with non-stick vegetable spray. Cut each apricot half in half. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and almond extracts. Add flour and sour cream alternately, beating well after each addition. Pour the batter into prepared cake pan; smooth the top. Arrange apricot pieces in a decorative pattern on top of the batter. Sprinkle with sliced almonds.
Bake 45 to 50 minutes or until a tester inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack.
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