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.
Tiffany that is a keeper – I’ll have to make it!
oh my lord… i am salivating! NOMNOMNOM!
Nina T. says
That looks YUMMY!!!
And I am totally the same way…..just showed a pic to my husband of a bundt in a magazine and said the same thing……followed by “there’s a hole in dis cake” LMAO!!!!!
looks YUMMY! I love pound cake and this looks so good, can’t wait to try it. I’m also a bundt pan addict, I love making these types of cake. TFS!
Crystal & Co says
Yum! I am making Sweet and Spicy Apricot Drumsticks for dinner tonight! Spring must put us all in the mood for fruity foods!
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Your cake turned out beautiful!
Wow! That looks yummy! I am trying it – I’ll use some orange marm I think since I have a jar of that waiting to be used. Thanks for another great recipe to try! love your blog!
When I saw this recipe I knew I had to make it. I didn’t have sour cream so I substituted cottage cheese, milk and lemon juice (pureed together). I also used cherry preserves. It just came out of the oven and smells divine!! I can’t wait to try it!
Kathy, I love cherries. I bet that will be great. I would never have thought to use cottage cheese, milk and lemon juice as a substitute for sour cream. That’s a great idea!
Making this for our new neighbors this weekend. Looks so yummy!!! Thanks for sharing!
Ditto on the movie—we loved it. The cake looks fabulous, and I’m going to try it tomorrow for Sunday morning’s Sunday school goodie. Thanks for sharing!
I have everything I need for this recipe so I’m going to make it tonight to take to my daughter’s house tomorrow! Yummm…
This cake was superb. It tasted like something from a National Trust tea shop. I got so many compliments. I was just using up some nearly expired jam that I didn’t want to waste.
Thanks for sharing that, Rosie! I’m so glad to hear that your guests enjoyed it too!
I am very anxious to try this recipe. Do you think I could use fresh apricots?