Apricot Brunch Cake Recipe

Makes: 14-16 servings
Skill Level: None

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Step 1

Preheat oven to 325ºF. Spray 9 x 13 in. pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, baking powder, baking soda and salt. In small bowl, combine nuts, brown sugar and cinnamon.

Step 3

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with sour cream; mix until smooth.

Step 4

Spread 2/3 of the batter into prepared pan. Sprinkle 1 cup 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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2 teaspoons vanilla extract


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all purpose flour

3 cups all purpose flour

baking powder

2 teaspoons baking powder

baking soda

1 teaspoon baking soda


1/2 teaspoon salt

sliced almonds

3/4 cup sliced almonds

firmly packed brown sugar

3/4 cup firmly packed brown sugar (light brown sugar)

ground cinnamon

2 teaspoons ground cinnamon

butter, softened

1-1/2 cups butter, softened (3 sticks)

granulated sugar

2 cups granulated sugar


5 eggs

sour cream

1-1/2 cups sour cream

chopped dried apricots

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




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