Apricot sour cream cake

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

  • 1 hr cooking
  • Serves 8
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Apricot sour cream cake
  • 125 gram butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 330 gram sour cream
  • 400 gram can apricot halves, drained, chopped
  • 2 1/4 cup (335g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup (200g) white choc bits


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.

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