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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Ingredients
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
Method
Apricot sour cream cake
- 1Preheat the oven to 180°C (160°C fan-forced). Grease a 26cm-bundt or baba pan.
- 2Beat 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.
- 3Fold 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.
- 4Combine 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.
Notes
Un-iced cake suitable to freeze. Icing suitable to microwave.
