*  Exported from  MasterCook II  *
 
                       Almond Apricot Sour Cream Cake
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes                            Fruit
                 Rcrockett
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Butter or shortening for the pan
    1      16oz can      apricot halves in lt syrup
    2      cups          cake flour
    1      teaspoon      baking powder
    1      teaspoon      baking soda
      1/4  teaspoon      salt
    4      ounces        unsalted butter -- room temperature
    1      cup           sugar
    2                    eggs
      1/2  teaspoon      vanilla extract
      1/4  teaspoon      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 unt il 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.
 
 Per serving: 329 calories, 5 gm protein, 42 gm
 carbohydrates, 17 gm fat, 78 mg cholesterol, 9 gm saturated
 fat, 213 mg sodium
 
 The Washington Post
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Fresh apricots have such a short season to savor. But
         luckily for holiday bakers, canned apricots are just as
         effective. The drained canned halves used here are
         sprinkled with sliced almonds to form a beautiful topping
         to a tender, moist cake. It’s a winner for any season.

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