Apricot Sour Cream Cake
125g butter, softened
3/4 cup (165g) caster sugar
1 teaspoon vanilla extract
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.
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