Almond and apricot bundt cake recipe

Almond and Apricot Bundt Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious almond and apricot bundt cake recipe is a delightful treat that combines the nutty flavor of almonds with the sweetness of apricots. The cake is moist, tender, and bursting with fruity goodness. With its beautiful presentation and irresistible taste, it's perfect for any occasion. Whether you're hosting a brunch or simply craving a homemade dessert, this recipe is sure to impress.

Keywords: almond, apricot, bundt cake, recipe, moist

Almond and apricot bundt cake recipe details

Almond and apricot bundt cake recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

	For the cake:
110 g	butter, softened
175 g	granulated sugar
120 g	dried apricots, cut into thin strips
2 medium	eggs
1 tbsp	orange zest
¾ tsp	almond extract
175 g	plain flour
75 g	ground almonds
1 ½ tsp	baking powder
1 tsp	bicarbonate of soda
¼ tsp	salt
300 ml	sour cream
	For the Glaze:
100 g	icing sugar
2 tbsp	orange juice
¼ tsp	almond extract
	For the topping:
1 tbsp	icing sugar

Instructions

Grease a large Bundt tin. Preheat oven to Gas Mark 3, 170ºC, 325ºF.

To make the cake:
Cream butter and sugar in a bowl, until light and fluffy. Add the eggs, one at a time and add the orange zest and almond extract. Add the apricots.

In a separate bowl, mix the flour, almonds, baking powder, soda and salt. Add about half of that to the butter mixture and beat together. Add the cream and stir in with remaining flour mixture. Spoon into the tin and bake for about 45 minutes or until risen and a skewer inserted into the centre comes out clean.

Allow to cool in the tin for 10 minutes and then invert onto a wire rack.

To prepare the glaze:
Whisk the ingredients together in a small bowl. Brush over top of cake whilst still hot. Allow to cool completely and then dust with icing sugar immediately before serving.

Preparation time:
ca. 25 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a