Sour Cream-Apricot Jam Pound Cake

(I also call it “Hurricane Irene Cake”, because I made it for the first time at the end of that storm.)

This cake is incredibly delicious, velvety consistency, smooth, heavenly taste.  And easy!  But make sure you grease the cake pan really, really well, especially if using one of those stunning, complicated-design Bundt pans.

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2 cups flour

1 tsp baking powder

1/2 tsp salt

1 cup butter, softened

1 3/4 cups sugar

2 eggs

2 tsp vanilla

1 cup sour cream

3 Tbsp Apricot Jam (or other flavor – I think apricot is best)

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Preheat oven to 350 degrees. Generously butter a 9′ Bundt pan; dust with
flour.

Sift together flour, baking powder and salt.

With mixer, beat butter and sugar until creamy and light.

Beat in eggs, one at a time, then vanilla and sour cream, and beat well.

Add the flour mixture and blend well.

Spoon 1/3 of the batter into the pan, dot with the jam, and top with remaining batter.

Bake 60-70 minutes. Cool about 5 min in pan, unmold onto a rack, and cool.  Dust with powdered sugar.

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