Apricot sour cream cake

Opposites attract in this cake with sour cream, white chocolate and apricot creating an explosion of flavour in your mouth.
Apricot sour cream cake



1.Preheat the oven to 180°C (160°C fan-forced). Grease a 26cm-bundt or baba pan.
2.Beat butter, sugar and vanilla in a small bowl with an electric mixer until pale and fluffy. Add the eggs, one at a time, beating until combined after each addition.
3.Fold in 1 cup (240g) of the sour cream and all of the apricots, then the sifted flour and soda. The batter will be quite thick. Spoon mixture into the prepared pan; smooth the top. Bake for about 40 minutes, or until golden, springy to touch and coming away from the sides of the pan. Turn onto a wire rack to cool completely before icing.
4.Combine the remaining sour cream and chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until melted; stirring halfway through cooking time. Allow to cool a little and thicken. Drizzle the warm icing over the cooled cake.

Un-iced cake suitable to freeze. Icing suitable to microwave.


Related stories