Sheet & Baking Pan…
Apricot Brunch Cake (9 x 13 in. Pan)
Ingredients:
- 1-1/2 cups (3 sticks) butter, softened
- 2 cups granulated sugar
- 5 eggs
- Easy-Add vanilla extract Add to shopping list vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups sour cream
- 1 cup sliced almonds
- 1-1/2 cups firmly packed brown sugar
- 1 tablespoon ground cinnamon
- 1-1/3 cups (about 7 ounces) chopped dried apricots
- 1 tablespoon ground cinnamon
- 1-1/3 cups (about 7 ounces) chopped dried apricots
Makes:
About 20 to 24 servings.
Instructions:
Step 1
Preheat oven to 325ºF. Spray 9 x 13 in. pan with vegetable pan spray.
Step 2
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 3
Spread half the batter into prepared pan. Sprinkle 1-1/2 cups nut mixture over batter and top evenly with apricots; top with remaining batter. Sprinkle with remaining nut mixture. Bake 55-60 minutes or until cake tester inserted in middle comes out clean.
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