For those who enjoy apricots and cake, this recipe’s main ingredient is apricot jam.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 14 |
| Yield: | 1 cake |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 3 large eggs
- 1 cup sour cream
- 1 (12 ounce) jar apricot preserves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
- Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
- Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.
- You can use berry preserves if you want instead of apricot, and you can add almonds, too. You can also use margarine in place of butter.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 139 mg |
| Sugars | 39 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is absolutely delicious! It’s very reminiscent of a pineapple upside down cake, except with apricots. Like a previous reviewer, I did not end up with a layer of preserves in the middle of the cake, even though I prepared it exactly as the recipe states. Regardless, it was delicious and I can see making this with any type of preserves your heart desires. Mine was done at 55 minutes using a dark coated bundt pan. Thanks for sharing this recipe!
My husband was over the moon with this cake! He loves everything apricot related, and this cake made his day! My only changes to the recipe were to reduce the sugar to 1 1/2 cups, and I added a bit of vanilla to the batter. Unlike the previous reviewer, I had a perfect swirl of apricot jam in the cake. It came out absolutely beautiful. To take the cake over the top, I added a bit of melted butter and a sprinkle of sugar to the outside of the cake once it cooled. Completely unnecessary, but it added a nice sparkle to it. The flavor of the cake is wonderful; there’s a nice balance between cake and jam, so one doesn’t overpower the other. The texture is fantastic, and overall, it’s a fairly easy cake to make. Mine was perfectly baked in 58 minutes. I could see making this with any kind of jam, and having it come out great. Thank you so much for the recipe!
I thought I would have a cake with the jam layered in the middle. But it all pooled down to the bottom. Which wound up on the top once the cake was flipped onto a serving platter. It’s almost like an upside down cake. The cake is tender, moist and incredibly delicious. Thank you for sharing your recipe!