Name: Apricot sour cream cake
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 125 gram butter, softened; 3/4 cup (165g) caster sugar; 1 teaspoon vanilla extract; 2 eggs; 330 gram sour cream; 400 gram can apricot halves, drained, chopped; 2 1/4 cup (335g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 cup (200g) white choc bits

Ingredients

125 gram butter, softened

3/4 cup (165g) caster sugar

1 teaspoon vanilla extract

2 eggs

330 gram sour cream

400 gram can apricot halves, drained, chopped

2 1/4 cup (335g) self-raising flour

1/2 teaspoon bicarbonate of soda

1 cup (200g) white choc bits

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease a 26cm-bundt or baba pan.

2.Beat butter, sugar and vanilla in a small bowl with an electric mixer until pale and fluffy. Add the eggs, one at a time, beating until combined after each addition.

3.Fold in 1 cup (240g) of the sour cream and all of the apricots, then the sifted flour and soda. The batter will be quite thick. Spoon mixture into the prepared pan; smooth the top. Bake for about 40 minutes, or until golden, springy to touch and coming away from the sides of the pan. Turn onto a wire rack to cool completely before icing.

4.Combine the remaining sour cream and chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until melted; stirring halfway through cooking time. Allow to cool a little and thicken. Drizzle the warm icing over the cooled cake.

Un-iced cake suitable to freeze. Icing suitable to microwave.
Note

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