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Apricot sour cream cake

Apricot sour cream cake

Serving size: Serves 8
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Apricot sour cream cake
INGREDIENTS

125g butter, softened
3/4 cup (165g) caster sugar
1 teaspoon vanilla extract
2 eggs
330g sour cream
400g can apricot halves, drained, chopped
2 1/4 cups (335g) self-raising flour
1/2 teaspoon bicarbonate of soda
1 cup (200g) white Choc Bits
METHOD

1 Preheat the oven to 180°C (160°C fan-forced). Grease a 26cm bundt or baba pan.
2 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.
3 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, springy to touch and coming away from the sides of the pan. Turn onto a wire rack to cool completely before icing.
4 Combine 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.

Un-iced cake suitable to freeze. Icing suitable to microwave.

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