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Baking
Moist Apricot Sour Cream Cake
A tender and juicy homemade cake with fresh apricots and sour cream, perfect for tea time.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the apricots, cut them in half, and remove the pits. Slice the flesh.
2
Whisk together the flour, baking powder, and salt.
3
Beat the softened butter and sugar using a hand whisk or mixer.
4
Add the eggs, sour cream, and vanilla extract one by one, mixing well.
5
Gradually fold in the flour mixture, then gently fold in the apricots.
6
Transfer the batter into a 22–23 cm baking pan and smooth the top.
7
Bake the apricot cake in an oven preheated to 180 °C (350 °F) for about 40 minutes.
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