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.