Apricot
Sour
Cream
Cake
with
Almond
Butter
or
shortening
for
the
pan
16
oz
can
apricot
halves
in
syrup
2
cups
cake
flour
1
tsp
baking
powder
1
tsp
baking
soda
1/4
tsp
salt
4
ounces
unsalted
butter
room
temperature
1
cup
sugar
2
eggs
1/2
tsp
vanilla
extract
1/4
tsp
almond
extract
1
cup
sour
cream
1/4
cup
sliced
almonds
Grease
a
9-inch
cake
pan
and
line
with
greased
baking
parchment
or
wax
paper.
Preheat
the
oven
to
350
degrees.
Drain
the
apricots
and
discard
the
liquid.
Cut
each
half
in
half.
Set
aside.
Whisk
together
the
flour,
baking
powder,
baking
soda
and
salt.
Set
aside.
In
the
large
bowl
of
an
electric
mixer,
cream
together
the
butter
and
sugar
for
3
to
4
minutes,
or
until
the
mixture
is
light
in
color
and
fluffy.
Add
the
eggs,
one
at
a
time,
beating
until
thoroughly
mixed.
Scrape
down
the
bowl,
add
the
vanilla
and
almond
extracts,
and
mix
until
combined.
On
low
speed,
add,
in
order,
a
third
of
the
flour
mixture,
then
half
of
the
sour
cream,
then
half
the
remaining
flour
mixture,
the
remaining
sour
cream
and
the
remaining
flour,
mixing
just
to
combine
after
each
addition
and
scraping
down
the
sides
of
the
bowl.
Pour
the
batter
into
the
prepared
pan
and
level
it
with
a
spatula.
Arrange
the
apricot
quarters
in
a
decorative
pattern
on
top
of
the
batter.
Sprinkle
the
sliced
almonds
over
any
exposed
batter.
Bake
in
the
preheated
oven
for
45
to
50
minutes,
or
until
a
cake
tester
inserted
near
the
middle
comes
out
clean.
Let
the
cake
cool
in
the
pan
for
10
minutes.
Turn
the
cake
out
onto
a
plate,
remove
the
parchment
or
wax
paper
liner
from
the
bottom
and
then
flip
the
cake
onto
a
cooling
rack.
Submitted By (Miki)
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