Almond Apricot Bundt Cake Almond Apricot Bundt Cake

Author: Canadian Living

Among the wide selection of decorative cake pans available today, you can choose a rose, cathedral or star burst tube pan, a daisy rectangular pan or the familiar Bundt pan.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: May 2004




Grease 10-cup (2.5 L) decorative tube pan or Bundt pan; set aside.

In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in orange rind and almond extract. Stir in apricots. In separate bowl, whisk together flour, ground almonds, baking powder, baking soda and salt ; stir half into butter mixture. Stir sour cream into butter mixture; stir in remaining flour mixture. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack.

Glaze: In small bowl, whisk together icing sugar, orange juice and almond extract; brush over hot cake. Let cool completely. (Make-ahead: Cover with plastic wrap; store at room temperature for up to 24 hours. Or freeze in airtight container for up to 1 month.)

Topping: Using sieve, dust with icing sugar.

Nutritional facts <b>Per serving:</b> about

  • Sodium 208 mg
  • Protein 3 g
  • Calories 220.0
  • Total fat 11 g
  • Cholesterol 48 mg
  • Saturated fat 6 g
  • Total carbohydrate 29 g


  • Iron 8.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 13.0
  • Vitamin C 3.0
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Almond Apricot Bundt Cake