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    You are in: Home / Recipes / Apricot Almond Bundt Cake Recipe
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    Apricot Almond Bundt Cake

    Apricot Almond Bundt Cake. Photo by Engrossed

    1/3 Photos of Apricot Almond Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Sydney Mike's Note:

    This recipe was passed on to me many years ago by another bundt cake enthusiast! I use the all-fruit variety of apricot preserves.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
    2. 2
      With electric mixer, cream together the butter & sugar.
    3. 3
      Add eggs, one at a time, before adding extract.
    4. 4
      In another bowl, sift or whisk together flour, baking powder & salt.
    5. 5
      Add flour mixture to butter mixture alternately with sour cream.
    6. 6
      Sprinkle 1/2 cup almonds on bottom of pan.
    7. 7
      Pour half the batter over nuts.
    8. 8
      Arrange remaining nuts over batter.
    9. 9
      Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
    10. 10
      Pour remaining batter over the preserves.
    11. 11
      Bake for 55 minutes.

    Ratings & Reviews:

    • on January 25, 2010


      This cake UNBELIEVABLY GOOD!! Amazing texture, excellent flavor. I'll be making this one again soon and often! (Mine came out taller and not as dark as the one in the picture.)

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    • on March 02, 2008


      Very yummy! I made one to share at work tomorrow and I couldn't wait so I had to make a second one just for myself. I love the combination of apricot and almond and I think I will try blueberry preserves next.

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    • on February 14, 2008


      WONDERFUL! Lately I've been trying to bake with whole grains, lower fat and lower I adapted this recipe by using 1/4 lb butter (1 cube), 1/2 cup unsweetened applesauce, 1 cup sugar, 1 cup Splenda, 1 cup unbleached all-purpose flour, 1 cup whole wheat flour, nonfat yogurt and 10oz juice sweetened apricot orange spread which I spread smooth with the back of a spoon. I think it adapted turned out soft with an almond flavor, the crunch of the nuts and sweetness from the fruit spread. I would suggest using a chunkier fruit preserves as some of mine leaked out the bottom when I removed it from the pan. Freddy Cat says thanks for the cake! Made for the Please Review tag game.

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    Read All Reviews (7)


    Nutritional Facts for Apricot Almond Bundt Cake

    Serving Size: 1 (149 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 537.6
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 12.9 g
    Cholesterol 84.6 mg
    Sodium 119.5 mg
    Total Carbohydrate 77.5 g
    Dietary Fiber 1.5 g
    Sugars 48.6 g
    Protein 5.9 g

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