About Me

This is where we will share our favourite recipes. The cooks in the family are Leanne, Gemma and Lucas. Tony and Sean are the testers.

Thursday, 21 July 2011

Apricot sour cream cake

Apricot soar cream cake
Apricot Sour Cream Cake
125g butter, softened
3/4 cup (165g) caster sugar
1 teaspoon vanilla extract
2 eggs
1 1/3 cups (320g) sour cream
400g can apricot halves, drained and chopped
2 1/4  cups ( 335g) self-raising flour, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 cup (200g) white Choc Bits
Preheat oven to 180C (160C fan-forced)
Grease a 24cm bundt or baba pan.

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.
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 and springy to touch and comes away from the sides of the pan.
Turn onto a wire rack to cool completely before icing.


Icing
Combine the remaining sour cream and chocolate in a bowl.
Microwave on high 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 can be frozen.
Recipe from the Aust Womens Weekly

1 comment:

Karen said...

Yummy. That's on my to do list.