This cake is soft and moist with a ribbon of apricot jam running through it. It’s fantastic for dessert, but it would also make a good cake to serve at brunch. You could use any kind of jam. I think blackberry would be delicious.
Here’s what you’ll need:
- 2 sticks butter, softened
- 2 cups sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sour cream
- 10 oz jar 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 degrees 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.
Here is a picture of the assembly process and the finished cake:
I tried to keep the jam away from the edge of the pan.
Whenever I see a bundt cake I think of that scene in My Big Fat Greek Wedding. “A boont?” I love that movie.