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Apricot Brunch Cake Recipe


Makes: 8-10 Servings
Skill Level: None

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Step 1

Preheat oven to 325ºF. Spray 8 in. square pan with vegetable pan spray.

Step 2

In small bowl, soak chopped apricots in boiling water until plump, about 10 minutes; strain and pat dry.

Step 3

In large bowl, cream butter and granulated sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture; mix until smooth. In small bowl, combine nuts, brown sugar and cinnamon.

Step 4

Spread half the batter into prepared pan. Sprinkle 3/4 cup nut mixture over batter and spread evenly with apricots; top with remaining batter. Sprinkle with remaining nut mixture. Bake 35-40 minutes or until cake tester inserted in middle comes out clean.

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Ingredients

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chopped dried apricots

3/4 cup (about 4 oz.) chopped dried apricots

butter, softened

1 cup (1-1/2 sticks) butter, softened

eggs

3 eggs

all purpose flour

1-1/2 cups all purpose flour

baking powder

1- 1/2 tsp. baking powder

baking soda

1/2 tsp. baking soda

salt

1/4 tsp. salt

sour cream

3/4 cup sour cream

sliced almonds

1/2 cup sliced almonds (toasted)

firmly packed brown sugar

3/4 cup firmly packed brown sugar

ground cinnamon

1-1/2 tsp. ground cinnamon

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