![]() Let cool completely before frosting Make the apricot glaze: Remove from oven, place on a wire rack and let cool for about 30 minutesĪfter 30 minutes loosen sides of cake with a knife and invert onto a wire rack Pour the batter into the Bundt pan and smooth the top Bake the cake:īake for approximately 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean With the mixer on low speed, add the flour mixture (in three additions) alternately with the sour cream (in two additions), starting and ending with the flour In the bowl of your electric stand mixer, fitted with the paddle attachment, (or with a hand mixer) on medium/high, cream the butter and sugar until light and fluffy, about 4-5 minutesīeat in the eggs, one at a time, whisking well after each addition In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon powder and salt Butter and flour a 10 inch x 1.77 inch (25 cm x 4.5 cm) Bundt pan Important notice: My Bundt pan is the shorter model, it measures 10 inch (25 cm) diameter and 1.77 inch (4.5 cm) depth, if your Bundt pan is of the deeper standard, you can double the recipe and bake your cake for about 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Mine was store-bought but if you cannot find it, you can just process finely 1/2 a cup of hazelnuts or almonds.įor the glaze, I processed a few fresh apricots and made it with the apricot juice I got, delicious! Hazelnut meal can be replaced by almond meal if you prefer. I also mixed some hazelnut meal with the flour, so this Bundt really has two distinct flavors, first you feel the apricot flavor and then comes the hazelnut flavor, I find that apricot and hazelnut pair wonderfully. However, I feared that fresh apricot would release too much juice and my Bundt cake be too moist or even mushy, so I used dried apricot instead, but not the stiff kind, I used a soft kind where the pulp is still a little moist, I like to snack on them. It is apricot season and I wanted to make another dessert using this wonderful fruit. Apricot Bundt Cake with lots of apricot bits and a delicious apricot glaze, I mixed in haf cup hazelnut meal so this apricot Bundt cake has two distinct flavors, apricot and hazelnut!īundt cakes are such gorgeous looking dessert, whatever the flavor they’ll always shine like star desserts.
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