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Almond Apricot Sour Cream Cake

butter or shortening for the pan
16 oz can apricot halves in light syrup
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1/4 cup sliced almonds

Grease a 9-inch cake pan and line with greased baking parchment or
wax paper. Preheat the oven to 350 degrees. Drain the apricots and
discard the liquid. Cut each half in half. Set aside. Whisk together
the flour, baking powder, baking soda and salt. Set aside. In the
large bowl of an electric mixer, cream together the butter and
sugar for 3 to 4 minutes, or until the mixture is light in color
and fluffy. Add the eggs, one at a time, beating until thoroughly
mixed. Scrape down the bowl, add the vanilla and almond extracts,
and mix until combined. On low speed, add, in order, a third of
the flour mixture, then half of the sour cream, then half the
remaining flour mixture, the remaining sour cream and the remaining
flour, mixing just to combine after each addition and scraping down
the sides of the bowl. Pour the batter into the prepared pan and
level it with a spatula. Arrange the apricot quarters in a decorative
pattern on top of the batter. Sprinkle the sliced almonds over any
exposed batter. Bake in the preheated oven for 45 to 50 minutes,
or until a cake tester inserted near the middle comes out clean.
Let the cake cool in the pan for 10 minutes. Turn the cake out onto
a plate, remove the parchment or wax paper liner from the bottom
and then flip the cake onto a cooling rack.


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