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!
Bundt cakes are such gorgeous looking dessert, whatever the flavor they’ll always shine like star desserts.
It is apricot season and I wanted to make another dessert using this wonderful fruit. 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.
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.
Hazelnut meal can be replaced by almond meal if you prefer. Mine was store-bought but if you cannot find it, you can just process finely 1/2 a cup of hazelnuts or almonds.
For the glaze, I processed a few fresh apricots and made it with the apricot juice I got, delicious!
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.
1 1/4 cups (163 g.) all-purpose flour
1/2 cup (47 g.) Hazelnut meal
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1 1/2 cups (300 g.) granulated white sugar
1/2 cup (113 g.) unsalted butter, room temperature
3 large eggs, room temperature
1/2 cup (120 G.) sour cream or greek yogurt or buttermilk
1 cup dried apricots, chopped
Apricot Glaze: (optional)
1 cup (120 g.) powdered sugar, sifted
3-4 tbsp. freshly squeezed apricot juice or store bought
Preheat your oven to 340°F (170°C). Butter and flour a 10 inch x 1.77 inch (25 cm x 4.5 cm) Bundt pan
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon powder and salt
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 minutes
Beat in the eggs, one at a time, whisking well after each addition
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
Add the chopped apricots, mix briefly
Pour the batter into the Bundt pan and smooth the top
Bake for approximately 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean
Remove from oven, place on a wire rack and let cool for about 30 minutes
After 30 minutes loosen sides of cake with a knife and invert onto a wire rack
Let cool completely before frosting
Process 3 or 4 apricots, in a small bowl, combine the powdered sugar with the apricot juice, I like a rather thin and runny glaze, if you find it’s too thin, add only 2 tsp apricot juice or thicken it with more powdered sugar
Pour the frosting over the top of the cake, allowing it to drip down the sides
Let the frosting dry before covering and storing
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