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Apricot Brunch Cake (9 x 13 in. Pan)

2.0 Average of 1 ratings

Difficulty: Somewhat Easy
Average of 1 reviews




Ingredients

  • 1-1/2 cups (3 sticks) butter, softened
  • 2 cups granulated sugar
  • 5 eggs
  • 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.