Ingredients Jump to Instructions ↓

  1. 1 stick Unsalted butter - room temperature

  2. 1 1/2 cups 297g / 10oz Sugar

  3. 3 cups 594g / 20oz Eggs - room temperature (large)

  4. 1 teaspoon 5ml Vanilla extract

  5. 1 1/2 cups 93g / 3 1/3oz All-purpose flour - plus

  6. 1 tablespoon 15ml All-purpose flour

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 1/4 teaspoon 1 1/3ml Baking soda

  9. 1/2 cup 118ml Sour cream

  10. 1/3 cup 30g / 1.1oz Coarsely-chopped slivered almonds - lightly toasted

  11. 1/2 cup 118ml Dried apricots - cut 1/4" dice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees and set a rack in the middle level. Butter and flour a 9- by 5- by 3-inch loaf pan. Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing. Mix the 1 tablespoon of flour with the almonds and apricots and fold them into the batter by hand. Scrape the batter into the prepared pan and bake the cake about an hour, or until the cake is well risen and deep golden and a toothpick inserted in the center emerges clean. Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage.


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